{"id":3690,"date":"2013-05-06T07:00:11","date_gmt":"2013-05-06T13:00:11","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=3690"},"modified":"2017-03-22T16:51:38","modified_gmt":"2017-03-22T23:51:38","slug":"lime-cake-doughnuts-with-chocolate-glaze","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/lime-cake-doughnuts-with-chocolate-glaze\/","title":{"rendered":"Lime Cake Doughnuts with Chocolate Glaze"},"content":{"rendered":"

\"lime<\/p>\n

Two ridiculously decadent<\/a> recipes in a row? YES. You are welcome, again.<\/p>\n

I've tried quite a few new things this year, in the culinary sense. Pho<\/a> (faux pho! Ha! Thanks Lynn!), lemon bars<\/a>, cheez-its<\/a> - but I have been hankering to make doughnuts for a LONG time now. I've considered, many times, buying a doughnut pan<\/a> (for baked doughnuts). Somehow, I've resisted.<\/p>\n

\"lime<\/p>\n

So, naturally, I just go with the slightly (ahem) less healthy option. FRYING. Aiii! I'd never really successfully fried anything until this year, either. Now I'm on a sweet potato fry kick (I've figured out how to bake AND how to fry the best sweet potato fries EVER). The key really is just temperature! Most of you are thinking \"Duh\" right now, I'm sure. I tried to make some doughnuts a few years ago and failed because the temperature was too low. They ended up tasting just like fry oil. Ew. Don't be the old me. Be the new me.<\/p>\n

\"lime<\/p>\n

As with many things I bake, these were a last minute decision. I wanted doughnuts and I wanted them NOW. So, I went with cake doughnuts. I do prefer cake doughnuts, generally, but I'd like to try my hand at yeast doughnuts as well. I'll save that for another day...<\/p>\n

\"lime<\/p>\n

Not wanting to be TOO boring, and having a HUGE HUGE bag of limes I need to use, I decided to go for lime and chocolate. Chocolate doughnut with lime icing? Or lime doughnut with chocolate icing? Toughest decision of my week, I tell you what! I'm glad I went with lime doughnut, because the lime flavor was subtle but definitely detectable. Then the chocolate glaze was ADDICTING. WOW. Try to stop eating it with a spoon.<\/p>\n

\"lime<\/p>\n

Of course, I couldn't make doughnuts without throwing some sprinkles on at least one. I think I now have a sprinkle problem: I want to put them on E.V.E.R.Y.T.H.I.N.G. Lookout, readers. You'll probably have to invest in some sprinkles if you keep reading!<\/p>\n

\"lime<\/p>\nPrint<\/a><\/span>

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