When it comes to decadent pastries, these tequila-glazed, lime-flecked doughnuts from Stephanie Rosenbaum’s globe-spanning book World of Doughnuts might take the cake.
1 ¾ cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
½ tsp. freshly grated nutmeg (optional)
2 Tbsp. unsalted butter, softened
½ cup granulated sugar
1 large egg
1/3 cup buttermilk
1 ½ tsp. grated lime zest
Vegetable oil for deep-frying
1 ¼ cups sifted powdered sugar
2 Tbsp. fresh lime juice
1 Tbsp. tequila
Pinch of sea salt, such as Himalayan pink or Maldon, for garnish.
Doughnuts: Sift the flour, baking powder, baking soda, salt and nutmeg (if using) into a large bowl. Using a hand-held electric mixer or stand mixer, beat the butter and ½ cup granulated sugar together. Beat in the egg. Add the buttermilk and lime zest and beat until the mixture is smooth. Add the flour mixture and mix on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. If the dough seems very sticky, cover and refrigerate for up to 1 hour.
Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rack on another baking sheet, or line the pan with two layers of paper towels. Turn the dough out onto the floured work surface. Using a rolling pin, roll out the dough into a ½-inch-thick round. Dip a doughnut cutter in flour and cut out rounds, flouring the cutter between each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet.
In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches oil over medium-high heat to 365 degrees F on a candy or frying thermometer. Pour the powdered sugar into a wide, shallow bowl.
Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, or until the doughnuts and holes are golden brown and cooked through. (Doughnut holes should take 30 to 60 seconds per side.) Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.
Using a slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain. Roll the warm doughnuts and holes in the sugar.
Tequila Glaze: In a small bowl, beat the sifted powdered sugar with the lime juice and tequila. Spread the glaze over the warm doughnuts. While the glaze is still wet, sprinkle each doughnut with a pinch of sea salt. Allow the glaze to dry.
Makes 12 doughnuts and 12 holes.
Reprinted with permission from World of Doughnuts, copyright ©2013 Stephanie Rosenbaum. Published by Egg & Dart