Baked Key Lime Pie Donuts

• Vegetarian

• Produce

  • 4 tbsp Key lime, fresh juice
  • 1 tsp Key lime, zest

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/3 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Snacks

  • 1 Graham cracker

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/3 cup Vanilla greek yogurt

Found on livewellbakeoften.com

Description

Ingredients

• 1 cup all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup vanilla Greek yogurt
• ⅓ cup + 1 tablespoon granulated sugar
• 2 tablespoons fresh key lime juice
• 1 teaspoon key lime zest
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2-3 tablespoons fresh key lime juice
• Crushed graham cracker

Directions

• Preheat oven to 350°F. Spray a donut pan well with nonstick cooking spray and set aside.
• In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
• In a separate mixing bowl, mix together the Greek yogurt, sugar, key lime juice, key lime zest, melted butter, egg, and vanilla until well combined. Add the dry ingredients to the wet ingredients and mix until just combined.
• Pipe or spoon the batter into the donut cavities, you should end up with about 8 donuts. If using a 6-count donut pan, you will need to bake in two separate batches.
• Bake at 350°F for 9-10 minutes or until a toothpick inserted into the donut comes out clean. Remove from the oven and cool in the pan for 5 minutes. Remove the donuts from the pan and transfer to a wire rack to cool.
• Add the powdered sugar and key lime juice to a mixing bowl and mix until well combined. If the glaze is too thick, add in a little extra key lime juice to thin it out. If the glaze is too thin, add in a little extra powdered sugar to thicken it up.
• Dunk each donut into the glaze and return back to the wire rack. Top with crushed graham crackers if desired. Allow to cool for 10-15 minutes so the glaze can harden. Serve and enjoy!