Habanero Lime Donuts
Dessert / 40 minutes
• 3 ½ cups all–purpose flour
• 1 cup unsalted butter, softened
• 1 cup white sugar
• 2 large eggs
• ½ cup heavy cream
• ½ cup canola oil
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup Yellowbird Sauce
• ⅓ cup lime juice
• 2 tablespoons lime zest
• 1 ½ cups confectioners’ sugar
• ¼ cup heavy cream
• ¼ cup lime juice, freshly squeezed
• 2 tablespoons Yellowbird Sauce Habanero Condiment
Made with Yellowbird®
Preheat oven to 350°F. Grease a 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 Yellowbird Sauce 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, lime juice, and Yellowbird Sauce in a large bowl until smooth. Once the donuts have cooled, carefully remove from pan and set on a cooling rack. (Allow to cool completely before adding the glaze, otherwise the glaze will melt right off.) Drizzle the glaze over top and serve immediately or store in a sealed container for up to 3 days.