We were already huge fans of refrigerator biscuit doughnuts, but this Key lime custard-filled version just took them to another level of love.
Key Lime-Filled Doughnuts
- ½ cup sweetened condensed milk
- ¼ cup Key lime juice
- 3 large egg yolks
- ¼ teaspoon kosher salt
- 1 tablespoon lime zest
- ¾ teaspoon vanilla extract, divided
- Vegetable oil, for frying
- 1 (16.3-ounce) can refrigerated biscuit dough*
- 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
- Place a fine-mesh sieve over a medium bowl.
- In a medium saucepan, whisk together condensed milk, Key lime juice, yolks, and salt. Cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Strain condensed milk mixture through sieve. Whisk in zest and ¼ teaspoon vanilla. Place a sheet of plastic wrap directly on surface and refrigerate until chilled, about 1 hour.
- Fill a medium Dutch oven with 2 inches of oil; heat over medium heat until a deep-fry thermometer registers 365°. Place a wire rack over a rimmed baking sheet.
- Separate biscuit dough into8 rounds. Let stand for 10 minutes at room temperature. (This step allows the biscuits to rise slightly and form a better round shape.) Working in batches of 2 to 4, fry until golden brown, about 3 minutes, turning often. Using a spider strainer, transfer doughnuts to prepared wire rack and let cool completely.
- Using a small knife, cut a hole in the side of each doughnut and hollow inside using a thin wooden spoon handle.
- Spoon condensed milk mixture into a piping bag fitted with a ¼-inch round tip; pipe evenly into each doughnut.
- In a medium shallow bowl, stir together confectioners’ sugar, milk, corn syrup, butter, and remaining ½ teaspoon vanilla until smooth and well combined. Working one at a time, dip doughnuts halfway into glaze; let excess drip off. Place, icing-side up, on wire rack. Sprinkle with graham crackers and zest, if desired. Serve immediately or let stand until set, about 20 minutes.
*We used Pillsbury Grands! Southern Homestyle Original Biscuits.