Recipe courtesy of Yardbird Southern Table and Bar
Recipe courtesy of Yardbird Southern Table and Bar
Watch how to make this recipe.
Key Lime Pie Doughnut Bites
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- Level: Intermediate
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 36 doughnut bites
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 240
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 188 mg
- Sodium
- 155 mg
- Level: Intermediate
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 36 doughnut bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 240
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 188 mg
- Sodium
- 155 mg
Ingredients
Key Lime Curd:
Dough:
Directions
- For the key lime curd: In the bowl of a double boiler, mix together the yolks, lime juice, sugar and butter. Cook until a candy thermometer reads 183 degrees F. Cool the bowl in an ice bath and then transfer the curd to a squeeze bottle or pastry bag.
- For the dough: In a stand mixer fitted with a paddle attachment, mix the cream cheese until smooth. Add the sugar and blend. In a medium bowl mix the flour, baking powder and salt. In a separate bowl mix the vanilla extract and the eggs. With the mixer running, alternately add the dry and wet ingredients and mix until smooth.
- In a frying pan pour enough oil to cover the doughnut bites. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Scoop 1 ounce of the doughnut batter into the hot oil and fry until golden brown. Repeat for the remaining dough batter. Scoop out the doughnut balls with a slotted spoon, then toss in some sugar and fill the centers with some key lime curd.
