A key lime curd recipe taken to an awesome level…as the filling inside the perfect key lime sufganiyot. You can make the curd 1 week in advance which makes for VERY easy entertaining! Happy Chanukah!
Key Lime Sufganiyot (Dairy Free)
A key lime curd recipe taken to an awesome level…as the filling inside the perfect key lime scented sufganiyot. You can make the curd 1 week in advance which makes for VERY easy entertaining! Happy Chanukah!
- 3 large eggs
- 2 tbsp + 1/2 cup sugar
- 2 tsp lime zest
- 1/2 cup fresh key lime juice
- ¼ cup lukewarm coconut milk or water
- 1 tsp dry yeast
- 3 tbsp sugar
- 1 whole egg + 1 egg yolk
- 3 tbsp vegetable oil
- ¼ tsp salt
- ¼ tsp vanilla extract
- key lime zest from the rest of the limes
- 1 ⅔ cups flour + up to 3 tbsp more as needed
- Vegetable oil for deep-frying
- Powdered sugar for dusting
Put the coconut milk (or water) in a small bowl. Top with the yeast and 1 tsp sugar. Let sit until foamy, ~10 minutes. If it doesn’t foam it means the yeast is not active and you need to start again.
Best in a mixer but also works in a bowl with a hand mixer: Add 8 tsp sugar, egg, yolk, and the yeast mixture. Mix well. Add the vegetable oil, salt, vanilla, and zest. Mix well. Gradually add the flour. If too sticky, add up to 3 tbsp more flour. Make sure it is mixed well. Oil a medium bowl. Place the dough in the oiled bowl. Refrigerate 4-16 hours.
Curd: Whisk the eggs, 1/2 cup sugar, and lime juice in a saucepan over medium heat. Whisk constantly until thick enough to coat a spoon, 8-10 minutes. Transfer to a blender and blend on VERY low speed. Transfer to a bowl, cover, and chill 2 hours minimum. Make sure to lick the spoon. So good.
Flour your surface. Roll out the dough to 1/2 inch. Cut into 12 squares or use a 3-inch cookie cutter.
Heat 3 inches of vegetable oil to 365F. Fry 25 seconds per side. Work in small batches and make sure your temperature is stable around 365F.
Drain on paper towels. There shouldn’t be much or any excess oil if you are keeping it at 365F. Dust with powdered sugar while warm.
With a toothpick or skewer, make a hole in the side of each doughnut. With a pastry bag, fill the doughnuts with the curd.
Use a knife to cut the dough into squares, or a 3-inch round cookie cutter to cut circles. You can re-roll the dough.
Fill with you curd and sprinkle with powdered sugar to finish off these special key lime sufganiyot. Lucky for you, they’re even dairy free!
Looking for a version that isn’t dairy free? Check out my Meyer Lemon Sufganiyot here!