These Key lime custard-filled bites of goodness make mornings so much sweeter. Make the filling the night before, and they’ll be ready for eating in no time.
Key Lime-Filled Doughnuts
- ½ cup sweetened condensed milk
- ¼ cup bottled Key lime juice
- 3 large egg yolks
- ¼ teaspoon kosher salt
- 1 tablespoon Key lime zest
- ¾ teaspoon vanilla extract, divided
- Vegetable oil, for frying
- 1 (16.3-ounce) can refrigerated biscuits
- 2 cups confectioners’ sugar, sifted
- 2½ tablespoons whole milk
- 1½ tablespoons light corn syrup
- 1 tablespoon unsalted butter, melted
- Garnish: graham cracker crumbs, lime zest
- In a medium saucepan, whisk together condensed milk, lime juice, egg yolks, and salt. Cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes.
- Strain mixture through a fine-mesh sieve, discarding solids. Whisk in lime zest and ¼ teaspoon vanilla. Cover with plastic wrap, pressing directly on custard to prevent a skin from forming. Refrigerate until cold, about 2 hours.
- Place a wire rack on a rimmed baking sheet. In a medium Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°.
- Separate biscuits, and let stand at room temperature for 10 minutes.
- Fry biscuits, 2 to 3 at a time, turning frequently, until golden brown, about 3 minutes. Let doughnuts drain and cool completely on wire rack.
- Using a small knife, cut a hole in the side of each doughnut; using a thin wooden spoon handle, hollow inside. Spoon custard into a pastry bag fitted with a small round tip; pipe into each doughnut.
- In a medium bowl, whisk together confectioners’ sugar, milk, corn syrup, melted butter, and remaining ½ teaspoon vanilla until smooth. Dip doughnuts into glaze, letting excess drip off. Return to rack; garnish with cracker crumbs and zest, if desired. Let stand until glaze is set, about 20 minutes.