Key Lime Buttercream Filled Doughnuts

Doesn’t the title of this post make your blood sugar skyrocket just reading it?  It does mine!  As it should because these doughnuts are loaded with LOTS of sugary goodness.  After I made Key Lime Pie, I still had some key lime juice I wanted to use up so it wouldn’t go bad.  I really wanted something easy and I remembered the buttercream recipe that was part of my key lime roundup so I thought that would be delicious to try out!  Although…I wasn’t feeling cake or cupcakes.  Hmm, sandwiched between cookies?  Nah, not it.  Then it hit me…DOUGHNUTS.  I literally felt like I was a mad scientist and brilliance had just struck me!  A loooong time ago I had made these super easy doughnuts (notice this was when I was a beginner blogger and wanted to achieve that Bakerella look…and uhh, DIDN’T haha) and they were so dangerously good that we ended up eating an obscene amount within minutes and I had not even dared to make them since.

But the time had come.

So I fried.  And powdered.  And filled.  And powdered again.  And behold, deliciousness was born.  The key lime buttercream was outstanding.  It would definitely be wonderful on cupcakes or cookies.  And the doughnuts, well, they were fried to perfection and so wonderfully doughy and warm…ahhhh.  My poor husband split a half of one with me and was then tortured the rest of the night with the knowledge that they were just sitting in the kitchen, mocking him.  But he resisted and I was very proud of him for that!  We strongly believe that desserts should be treats and not something to eat in massive quantities (unless doing bakery research..ahem) but these doughnuts made doing so extremely difficult.  Extremely.

Enjoy!

Key Lime Buttercream Filled Doughnuts
 
Ingredients
For the Doughnuts
  • 8-16 Jumbo Refrigerated Buttermilk Biscuits*
  • 1, 1.5 Qt. Bottle Vegetable Oil
  • Powdered Sugar (for dusting)
For the Key Lime Buttercream
  • ½ c. Unsalted Butter, softened
  • 1½ t. Key Lime Zest
  • 1 t. Pure Vanilla Extract
  • ⅛ t. Salt
  • 3 c. Powdered Sugar
  • ⅓ c. Key Lime Juice
  • 2 Drops Green Food Coloring (optional)
Instructions
To Make Doughnuts
  1. In a large skillet, heat the oil to at least 290 degrees. Carefully drop four of the biscuits into the oil and cook on each side for about 1.5-2 minutes until lightly browned on each side. Place on a cookie sheet lined with paper towels and let cool off. Put a couple of cups of powdered sugar into a large plastic Ziploc bag. Place the doughnuts, one at a time in the bag and shake until they are covered with powdered sugar. Set aside on a large cooling rack.
To Make the Buttercream
  1. Beat the first four ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with key lime juice, beating at low speed until blended and smooth after each addition. Beat in green food coloring (if using).
  2. With a pastry tip inserted into a pastry bag or large Ziploc bag, fill with buttercream and insert into the side of the doughnut. Squeeze and fill with buttercream. The doughnut will get noticeably "puffier" and expand a bit from the buttercream. (One of mine even burst a little on one side because I got slightly carried away, but that was ok..it still tasted good.) After they have all been filled, dredge one last time in powdered sugar. Eat immediately or store in an air-tight container.
Notes
Makes 8-16 doughnuts. *How many doughnuts you want will depend on how full you fill them. I only made 8 and I had some frosting leftover but if I had done 12 or even 16, I would have just filled with a little less buttercream in each one and it would have filled all of them.

 

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Bring On The Weekend: Saturday Morning Breakfast

Needing some inspiration for breakfast tomorrow morning?  Me too!  As I was researching some seriously sweet breakfast recipes, I came across so many I couldn’t decide which ones I wanted to share, they all looked so good!  So I thought, why not share them all?  For me, there is nothing better than actually having time to cook or bake on a Saturday morning and filling your whole house with delicious smells of a homemade breakfast.  And since Saturday is usually our “cheat” day around our house, it’s a great time to try one of these not-so-healthy, but oh-so-delicious recipes.  Yay!

Enjoy and have a wonderful weekend!

Banana Bread by Whipped

Cinnamon Roll Pancakes by Recipe Girl

Homemade Pop-Tarts by Smitten Kitchen

Apple Cinnamon Buns by What Katie Ate

Monkey Bread by Gimme Some Oven

Chocolate Chip Waffles by Tasty Kitchen

Overnight French Toast Casserole by The Girl Who Ate Everything

Red Velvet Donuts by Taste and Tell

 

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Strawberry Doughnuts & Milk Punch

I had really grand plans for breakfast today.  I mean, it was going to be a breakfast of epic proportions, unmatched anywhere, in any kitchen in Springfield, MO. Nothing would go wrong and everything would be AWESOME.  Right?  Right????

Yeah, not so much.

I’ll cut to the chase.  First, the doughnuts.  I wanted an old-fashioned, strawberry cake doughnut.  The batter came together easily but was quite sticky which required an absurd amount of flour on my counters, rolling pin and hands.  And they fried up nicely but I won’t lie…they weren’t the soft, moist cake doughnut I had in my mind.  The texture was dense and almost the teensiest bit chewy.  It could have been my tinkering with the recipe that doomed them so I will most likely try another recipe and omit MY changes next time.

And finally, the milk punch, apparently popular in New Orleans and really how can you go wrong with heavy cream, sugar and vanilla?  It turned out good.  Really, really good.  Of course this was after I let it thaw from solid milk hockey puck to nice slushy drink.  Whatever you do don’t leave this stuff in the freezer overnight.  No matter what any recipe/blogger tells you, it’s a bad idea.  Stick to 3-4 hours and you should be safe.  The recipe calls for alcohol of some sort (think eggnog alternative) but for those of you who don’t care for booze, feel free to just leave it out.

So at least try the milk punch, it’s totally delicious.  And as for the doughnuts…by all means, suggest a recipe if you have a good one!

Milk Punch

1 c. Powedered Sugar

3 c. Heavy Whipping Cream

2 c. Whole Milk

1/4 c. Pure Vanilla Extract

1 1/2 c. Bourbon (or Whiskey, Brandy, whatever you like), optional

In a large bowl or pitcher, whisk together milk, heavy cream, bourbon, vanilla, and sugar.  Freeze until slushy, 3-4 hours.  Stir before serving in chilled glases.

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