Key Lime-Filled Doughnuts

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
Makes 8
  • 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
  1. Place a fine-mesh sieve over a medium bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Using a small knife, cut a hole in the side of each doughnut and hollow inside using a thin wooden spoon handle.
  6. Spoon condensed milk mixture into a piping bag fitted with a ¼-inch round tip; pipe evenly into each doughnut.
  7. 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.



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