Tang on tongue.
Lime & Buttermilk Baked Donuts
time batter 20 minutes, baking 15 minutes, finishing 15 minutes
yields around 18 doughnuts
135g all-purpose flour
25g brown sugar
1 tsp. baking powder
1 tsp. lime zest
1/4 tsp. kosher salt
pinch of freshly grated nutmeg
1 large egg, beaten
1 Tbsp. unsalted butter, melted
1 tsp. pure vanilla extract
1 cup powdered sugar
1/8 cup lime juice
plain sugar to toss
lime zest for garnish
Preheat your oven to 175 degrees Celsius.
Sift together the dry ingredients.
In a separate bowl whisk together the wet ingredients.
Pour the wet into the dry and mix until just combined.
Fill the wells of the donut pan 3/4 of the way with batter (pour or pipe).
Bake for 10-12 minutes until golden brown and a tooth pick or cake tester comes out clean.
Let rest in pan for another 5 minutes and gingerly loosen them from the pan.
Either roll them in granulated sugar with lime zest or make an icing by combining the powdered sugar with the lime juice, drizzling it over the doughnuts and sprinkling with lime zest.