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