Celebrate Cinco De Mayo with donuts this year!
1 cup tequila
1 large egg
2 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted
Oil for frying (I used Canola)
1 tsp. Kosher/Sea Salt for sprinkling
1 1/2 cups confectioners’ sugar
3 to 4 tablespoons fresh squeezed lime juice PLUS the zest of those limes
Make the glaze:
Sift the confectioners’ sugar into a medium bowl. Slowly stir in 3 tablespoons of freshly squeezed lime juice, and the zest of the lemons until the mixture is smooth. If the glaze isn’t thin enough, stir in 1 additional tablespoon of juice. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
Make the doughnut holes
Add the canola oil (about 2-3″) to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.)
In a small bowl, whisk together the tequila, cooled melted butter, egg, flour, sugar, baking powder and salt. Stir in the mixture, mixing until a soft dough forms…
Once the oil has reached 350ºF, drop about 1 tablespoon scoops of dough into the oil, with damp hands, you can successfully roll them into nice balls! Be careful not to overcrowd the pan.
Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they’re golden brown…
Let them set up…