I’m not sure if I mentioned this before, but I’m a tequila girl, so whenever I see the word “margarita”, my eyes immediately light up. I actually tried making doughnuts (or donuts?) a few months ago, but I’m terrible with maintaining consistent oil temperatures in the pot, and I broke my candy thermometer (to lazy to buy a new one). A friend of mine recently returned a deep fryer that I permanently loaned him (he moved and didn’t want to take it with him), so I saw this as a sign to make these doughnuts.
Margarita Cake Doughnuts with Tequila Glaze
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons unsalted butter , softened
- ½ cup sugar
- 1 egg
- 1/3 cup buttermilk
- 1 ½ teaspoon grated lime zest
- Vegetable oil for deep-frying
- 1 ¼ cups sifted powdered sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon tequila
Make the doughnuts
Sift the flour, baking powder, baking soda, salt and nutmeg into a large bowl. Using an electric or stand mixer, cream together the butter and granulated sugar. Beat in the egg. Add the buttermilk and lime zest and blend until the mixture is smooth. Add the flour mixture and mix on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. If the dough seems very sticky, cover and refrigerate for up to 1 hour.
Lightly flour a work surface and line a baking sheet with parchment paper. Line another baking sheet with paper towels. Turn the dough out onto the floured work surface. Using a rolling pin, roll out the dough into a ½-inch-thick round. Dip a doughnut cutter in flour and cut out rounds, flouring the cutter between each cut to keep it from sticking. Arrange the doughnuts and holes on the baking sheet.
In a deep heavy pot or deep fryer, heat 2 to 3 inches oil over medium-high heat to 365 degrees F on a candy or frying thermometer.
Using a slotted spatula, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, or until the doughnuts and holes are golden brown and cooked through. Doughnut holes should take slightly less time, about 30 to 60 seconds per side. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.
Using a slotted spoon or spatula, transfer the doughnuts and holes to the paper towels to drain.
Make the tequila glaze
In a small bowl, beat the sifted powdered sugar with the lime juice and tequila. Spread the glaze over the warm doughnuts. Allow the glaze to dry.
Adapted from imbibe.com