Sriracha & Mexican Lime Donuts
The donuts themselves are light, fluffy, and covered in a thick, cream-based glaze.
They’re sweet! And the heat doesn’t hit you right away. There’s lime juice in the donuts and in the glaze – it makes a brilliant match with the heat and flavor of our Sriracha powder.
They’re sweet! And the heat doesn’t hit you right away. There’s lime juice in the donuts and in the glaze – it makes a brilliant match with the heat and flavor of our Sriracha powder.
For the donuts:
3 1/2 c. all-purpose flour
1 c. unsalted butter, softened
1 c. white sugar, granulated
2 large eggs
1/2 c. heavy cream
1/2 c. canola oil
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. Sriracha powder
1/3 c. lime juice, freshly squeezed
2 tbsp. lime zest
For the glaze:
1 1/2 c. confectioners’ sugar
1/4 c. heavy cream
1/4 c. lime juice, freshly squeezed
Preheat oven to 350°.
Grease a 6-cavity standard-sized donut pan and set aside.
Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and set aside. Add the eggs and continue to mix. Add the cream and oil, mixing until just incorporated. Stir in the flour, salt, and baking powder alternating with the Sriracha and lime juice. Fold in the zest, mixing just until a uniform batter has formed.
Fill a piping bag with the batter and pipe it into the cavities of the prepared donut pan, filling each cavity just to its top. Bake for approximately 16 minutes: finished donuts will be just starting to turn a golden brown color at the edges. Remove baked donuts and set aside to cool.
Meanwhile, to prepare the glaze, whisk the confectioners’ sugar, heavy cream and lime juice in a large bowl until smooth. Once the donuts have cooled, unmold them and remove to a cooling rack. Drizzle the glaze over top and serve immediately or store in a sealed container for up to 2 days.
YIELD: approximately 18-20 donuts
3 1/2 c. all-purpose flour
1 c. unsalted butter, softened
1 c. white sugar, granulated
2 large eggs
1/2 c. heavy cream
1/2 c. canola oil
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. Sriracha powder
1/3 c. lime juice, freshly squeezed
2 tbsp. lime zest
For the glaze:
1 1/2 c. confectioners’ sugar
1/4 c. heavy cream
1/4 c. lime juice, freshly squeezed
Preheat oven to 350°.
Grease a 6-cavity standard-sized donut pan and set aside.
Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and set aside. Add the eggs and continue to mix. Add the cream and oil, mixing until just incorporated. Stir in the flour, salt, and baking powder alternating with the Sriracha and lime juice. Fold in the zest, mixing just until a uniform batter has formed.
Fill a piping bag with the batter and pipe it into the cavities of the prepared donut pan, filling each cavity just to its top. Bake for approximately 16 minutes: finished donuts will be just starting to turn a golden brown color at the edges. Remove baked donuts and set aside to cool.
Meanwhile, to prepare the glaze, whisk the confectioners’ sugar, heavy cream and lime juice in a large bowl until smooth. Once the donuts have cooled, unmold them and remove to a cooling rack. Drizzle the glaze over top and serve immediately or store in a sealed container for up to 2 days.
YIELD: approximately 18-20 donuts
www.firehousechilli.com has Sriracha powder ready to sprinkle on your favourite food. Infused with the legendary Trinidad Scorpion chili peppers for that extra heat us chili lovers crave
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