I grew up loving key lime pie. Turning that bright, tangy flavor into donuts felt like the perfect weekend project.
You get the soft bite of a classic donut with a citrus twist. It’s refreshing and sweet at the same time.
You don’t need to be a pro baker for these. The dough is simple, and the lime glaze or creamy curd filling feels special but not tricky.
Fry them for tradition, or bake for something lighter. Either way, the result hits the spot.
These donuts fit any moment—brunch, a snack, or dessert after dinner. Once you see how easy they are, you’ll want to make them again.
Why You Will Love Key Lime Donuts
You’ll enjoy the bright taste of citrus in every bite. Tart lime juice and sweet glaze keep them light.
You can have one with coffee and not feel weighed down. The flavor comes from simple ingredients you probably already have.
Fresh lime juice gives tang, and zest adds a fragrant kick. Together, they balance out and taste like a mini slice of pie.
You can fill them with creamy lime curd or keep it simple with glaze. Both ways, the citrus shines through.
Customizing is easy. Add crushed graham crackers for crunch, or extra zest for more punch.
Here are a few reasons you may love making them at home:
- Fresh flavor from lime juice and zest
- Flexible methods: baked or fried, filled or glazed
- Simple ingredients you can find at any store
- Tropical twist that’s different from classic donuts
Each bite has sweetness and just enough tartness. It’s familiar but still feels new.
How To Make Key Lime Donuts
You’ll need a soft dough, a citrus glaze, and a few tools. Mix, proof, fry or bake, then finish with a tart-sweet glaze.
Ingredients
For the dough, gather:
- 1 cup whole milk, warmed
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
- 4 cups all-purpose flour
For the glaze, grab:
- 2 cups powdered sugar
- ¼ cup fresh key lime juice
- 1 teaspoon lime zest
- Pinch of salt
- Crushed graham crackers (optional)
I sometimes add ½ teaspoon vanilla extract to the dough. For a filled version, make lime custard and pipe it in.
Instruments
You don’t need fancy gear. A stand mixer with a dough hook saves time, but you can knead by hand.
For frying, a heavy pot like a Dutch oven holds heat well. A thermometer helps you keep the oil steady.
If you bake, use a donut pan for a cake-style version. You’ll also want a rolling pin, a cutter, a cooling rack, and a whisk.
A piping bag helps if you fill the donuts.
Step-By-Step Instruction
Bloom the yeast in warm milk with a little sugar. Mix in eggs, butter, and salt, then add flour until a sticky dough forms.
Knead until smooth and let it rise until doubled. Roll the dough half an inch thick and cut out rounds.
Let them rise again while you heat oil to 375°F. Fry each donut for about a minute per side, then cool on a rack.
Whisk powdered sugar, lime juice, zest, and salt into a glaze. Dip each donut while still a bit warm.
Let the glaze drip off. Sprinkle crushed graham crackers for texture, if you like.
If filling, pipe lime custard into the centers before glazing.
Tips & Tricks
I picked up a few tricks while testing these donuts. Small changes with the limes or glaze can really help.
- Use fresh juice and zest. Key limes taste best, but Persian limes work. Roll limes on the counter before cutting for more juice.
- Don’t skip the zest. It adds brightness and makes the glaze pop.
- Bake or fry carefully. If you bake, don’t overfill the pan. If you fry, keep the oil at medium heat.
Let the donuts cool before glazing. Warm donuts can make the glaze slide off.
- Glaze in small batches. Dip a few donuts at a time and let them set.
- Add toppings right away. If you want crumbs or zest, sprinkle while the glaze is still wet.
These donuts taste best the same day. You can store them in an airtight container for a day or two.
If the texture drops, a quick warm-up in the oven helps.
Ingredient Substitute
Sometimes you’re missing an ingredient, but you can swap a few things. I’ve tried some of these swaps myself.
- Limes: If you can’t find key limes, use Persian limes. The flavor is a bit more tart, but once baked and glazed, it’s close. Keep the same measurements.
- Butter: Swap melted butter for canola or vegetable oil. The texture stays soft, but the flavor is a little less rich. For dairy-free, use plant-based butter.
- Yogurt: Plain Greek yogurt adds moisture and tang. Use sour cream if you don’t have it. For dairy-free, use thick non-dairy yogurt.
- Milk: Any milk works—whole, almond, or oat. Just pick unsweetened so it doesn’t mess up the flavors.
- Vanilla: Vanilla extract adds warmth. If you don’t have it, leave it out. The donuts will taste brighter.
- Powdered Sugar for Glaze: If you run out, blend granulated sugar until fine. Mix with lime juice and dip your donuts.
What To Serve With Key Lime Donuts
When you make a batch, you’ll want something that balances the tart glaze. The right pairing makes them feel complete.
I like simple sides and drinks best. Nothing fancy, just flavors that highlight the citrus.
Try these pairings:
- Fresh berries like strawberries or blueberries add contrast.
- Vanilla yogurt with honey brings creamy tang.
- Whipped cream works as a light topping.
- Crispy bacon or sausage links cut through the sweetness.
- Cold milk or hot coffee are classics with any donut.
- Fruit salad with kiwi, grapes, and melon adds freshness.
- Ice cream—vanilla or coconut—pairs well with filled donuts.
- Nutella or maple syrup for dipping, if you feel indulgent.
- Smoothies with mango or pineapple brighten the flavors.
If you serve filled donuts, keep the sides lighter. A bowl of berries or a hot espresso works well.
How To Store Key Lime Donuts
When I first tested these donuts, I learned that storing them right makes a big difference. The citrus glaze can soften the donut if left out too long.
At room temp, keep plain or glazed donuts in an airtight container for 1–2 days. Let them cool before sealing, or steam will make them soggy.
If you’ve filled your donuts, store them in the refrigerator. Use a covered container to keep them from drying out. They’ll last about 2–3 days.
For longer storage, freezing works. Here’s what I usually do:
- Place donuts in a single layer on a baking sheet.
- Freeze until firm, then move to a freezer-safe bag.
- Separate layers with wax paper to stop sticking.
Frozen donuts last up to 3 months. Thaw in the fridge overnight or warm in the microwave for 10–15 seconds.
If they start to feel stale, a quick microwave reheat softens them. It’s not quite the same as fresh, but it helps.
Nutritional Value
When you grab a key lime donut, you’re picking a treat that’s pretty high in sugar and fat. One donut usually has 300–340 calories, but it depends on the brand or recipe.
Most of the calories come from carbs and fat. There’s about 15–17g of fat in one donut. Half of that is saturated fat.
Protein is pretty low, just 3–4g per donut.
Here’s a quick breakdown for an average donut:
- Calories: about 300–340
- Carbohydrates: 31–44g
- Fat: 15–17g
- Protein: 3–4g
- Sodium: about 300–350mg
- Fiber: around 1g
Sugar makes up a lot of the carbs. Some donuts have almost 20g of added sugars.
That explains the sweet, tangy flavor. It’s definitely a treat to enjoy in moderation.
You won’t find many vitamins or minerals here. Calcium, iron, and potassium are super low or missing.
Honestly, these donuts are all about taste, not nutrition. It’s dessert, not a balanced snack.
Key Lime Donuts
Equipment
- Mixing bowls
- Electric mixer or whisk
- measuring cups/spoons
- Donut pan (or piping bag + muffin tin)
- Cooling rack
- Small saucepan (for glaze)
Ingredients
- For the donuts:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter melted
- 2 tbsp fresh key lime juice
- 1 tsp key lime zest
- ½ tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 –3 tbsp fresh key lime juice
- 1 tsp key lime zest
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, egg, melted butter, lime juice, zest, and vanilla.
- Mix wet ingredients into dry until just combined.
- Pipe or spoon batter into donut pan, filling each cavity about ¾ full.
- Bake for 10–12 minutes or until golden and a toothpick comes out clean.
- Let donuts cool for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, lime juice, and zest until smooth.
- Dip cooled donuts into glaze, let set, and serve.
Notes
- Calories: 170
- Protein: 3g
- Carbohydrates: 30g
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 110mg
- Fiber: 1g
- Sugar: 18g
