Key Lime Pie Donuts - Fried refrigerated biscuit dough, smeared with key lime pie cream. These doughnuts can top the rank of a dessert menu or serve as a very guilty-pleasure breakfast.
Key Lime Pie Donuts
1/2cupsweetened coconut flakes
Frying oil(I use vegetable oil)
1can refrigerated buttermilk biscuits dough
1recipe Lime Curd
Graham crackers, lightly crushed
Place coconut flakes in a large skillet. Over medium heat, cook the flakes until they are golden. Stir frequently to ensure they brown evenly and do not burn. Turn off the heat and set aside to cool as you fry the donuts.
In a heavy bottom skillet or Dutch oven, heat at least 2 inches of oil to 350 degrees F. Separate the biscuit dough and place on a cutting board. Using a small biscuit cutter or the cap from a 2-liter bottle, cut out the center of the biscuits and reserve the donut holes.
Place 2 to 3 donuts into the hot oil and fry until one side is golden brown, then carefully flip with tongs and fry the other side until golden brown, about 1 to 2 minutes each side. Remove from the oil and drain on a paper towel lined plate. You can fry the donut holes, too.
Once the donuts are cool enough to handle, spread about 2 tablespoons of the lime curd on top, then sprinkle with the graham crackers and toasted coconut. Serve immediately.