Sriracha & Mexican Lime Donuts

Sometimes things will come onto your radar and stay for just a little while:  legwarmers, high-waisted jeans, Garbage Pail Kids trading cards, New Coke…

And then sometimes things will come into your life and stay for a long, long time. You’ll make space for them in your dresser, tuck them away in your wallet, and create special shelves for them inside your fridge.

I’m no longer trading Phony Lisa for Scotty Potty and I’ve (thankfully) hung up my high-waisted jeans. But from the moment I first tasted Sriracha it was love at first bite, and the Red Rooster has taken up permanent residency in my kitchen.

I’m convinced it’s the successful marriage of savory & sweet, flavor & heat, and consistency & color that makes Sriracha so dang addictive. I put it on anything and everything and I’m not ashamed to say so. I put some Sriracha on my New Coke yesterday in an attempt to make it taste more like Old Coke. It didn’t work, but the New Coke did taste a lot better.

The thing about a successful hot sauce is that, when properly utilized, it can be incorporated into both sweet and savory preparations.

The sauce will dart in, add its little bit of heat and flavor to the mix, and then dart back out. Very much like a stealth hit on your taste buds.

And that’s what’s going on here with these Sriracha & Mexican Lime Donuts.

The donuts themselves are light, fluffy, and covered in a thick, cream-based glaze.

They’re sweet! And the heat doesn’t hit you right away.

I love tart/sweet Mexican limes, also known as Key limes, because they are such an excellent combination of citric acid and fruity sweetness. There’s lime juice in the donuts and in the glaze – it makes a wonderful match with the heat and flavor of Sriracha.

So, you know, put down that New Coke if you would, please. Consider replacing it with a Sriracha & Mexican Lime Donut – a much better call in terms of longevity and on-trend staying power.

They’re sweet. They’re spicy. And these donuts are way cuter than your last pair of high-waisted jeans. They may just make you want to hang up your leg warmers for good.

Sriracha & Mexican Lime Donuts

For the donuts:
3 1/2 c. all-purpose flour
1 c. unsalted butter, softened
1 c. white sugar, granulated
2 large eggs
1/2 c. heavy cream
1/2 c. canola oil
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. Sriracha
1/3 c. lime juice, freshly squeezed
2 tbsp. lime zest

For the glaze:
1 1/2 c. confectioners’ sugar
1/4 c. heavy cream
1/4 c. lime juice, freshly squeezed

Preheat oven to 350°.

Grease a 6-cavity 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 Sriracha 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 and lime juice in a large bowl until smooth. Once the donuts have cooled, unmold them and remove to a cooling rack. Drizzle the glaze over top and serve immediately or store in a sealed container for up to 2 days.

YIELD:  approximately 18-20 donuts


  1. 13

    Sherre says

    I made the donuts today. The ingredients were unconventional for donuts, so I decided to try just half of the recipe. WOW! The donuts are delicious!!!! The combinations of favors really works. Try them, you will not be disappointed. Going to make them again for Christmas Day breakfast. Thanks so much.

    • Meagan says

      You are so welcome, Sherre! Thanks for taking a chance on these doughnuts! I agree that the ingredients sound a little strange at first, but everyone that I’ve ever served them to (some surreptitiously, only to tell them what the ingredients are after they take their first bite) has loved them. Thanks so much for reading!

  2. 12


    Holy moly! This is definitely a combination that I would never have thought to put into a dessert. But I do love BOTH ingredients. I always douse my pho and my tortilla soup with lime and hot sauce. Sriracha or Tapatio are my favorite ;) I’m scared to try these, but I think I have to make them just to see what it would be like?! Thanks for sharing!

  3. 7


    You have the most creative flavor combinations-I love it! If only I could follow instructions well enough to bake anything decent ;)

  4. 3


    Sriracha is definitely one of those make-a-permanent-spot-in-the-fridge kind of things in my house. That and Frank’s. We love spicy. And these are too perfect. You are brilliant!

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