Key Lime Pie Doughnuts

Here's what you need


2/3 cup granulated sugar

zest and juice of 2 limes, divided

1 cup all purpose flour

2/3 cup graham cracker crumbs, plus more for garnish

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

1 cup vanilla greek yogurt

1 teaspoon vanilla extract

1 large egg

1 cup powdered sugar

1 1/2 tablespoons milk


Here's what you do


Preheat oven to 350 degrees and grease a doughnut pan with nonstick baking spray. 


In a large bowl, combined the sugar and 1 tablespoon lime zest and massage together with your fingers. Whisk in the flour, graham cracker crumbs, baking powder, baking soda, and salt. In a small bowl, beat together the butter, yogurt, vanilla and egg until smooth. Add the wet ingredients to the dry and fold together until no dry bits remain. The batter will be thick and a bit sticky. 


Fill the cavities of the doughnut pan two thirds full and bake for 9 to 10 minutes until a toothpick comes out clean and the cakes spring back when touched. Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely. 


In a small bowl, stir together the powdered sugar, milk and 1 teaspoon lime zest until smooth. Add about a teaspoon of the remaining lime zest. Dip the cooled doughnuts in the glaze and sprinkle on remaining graham cracker crumbs. Doughnuts will keep in an air-tight container on the counter for 3 days, if they last that long.