Key lime is incredible in desserts, and these Lime Curd Sufganiyot are filled with the most delicious key lime curd. You can make the curd up to one week in advance. Perfect for serving as a dessert or a sweet treat – they taste the absolute best when they are freshly made.
Plus these Hanukkah treats are dairy-free for kosher and dairy-free diet enjoyment. Happy Channukah!
For more Hanukkah inspiration, check out my best Hanukkah desserts and sweets.
Why this Recipe Works
Sufganiyot are traditionally filled with pureed jam, and curd is an unlikely filling because it can run. I’m adding a thickener in the curd so it sets wonderfully. Key lime is such a fresh, tart flavor that works well for dessert recipes, as it complements and cuts through the fried dough.
The technique of filling the Sufganiyot with the curd rather than using it as a sauce or glaze means that with every bite you get an even taste of the dough with the curd.
This recipe is dairy-free so if you keep kosher or have a dairy-free diet, you can enjoy these anytime and after any meal!
Ingredients You Need
coconut milk – use full-fat coconut milk for this recipe. If you are looking for a substitute, whole milk works, but the recipe will no longer be dairy-free.
arrowroot powder – the thickener for the curd so it doesn’t ooze out of the lime curd sufganiyot. You can substitute with cornstarch.
limes – the recipe calls for key limes, but you can also use regular limes. Key limes are a little more tart, which I love, but they are both wonderful for this recipe.
yeast – I personally do not like using wet yeast, but if you have good experience with it, go ahead. After I open my bag of dry yeast, I store it in a sealed container in the refrigerator to extend shelf life.
How to Make this Recipe
Combine the yeast, 1.5 teaspoons sugar, and 2 tablespoons of warm water to the bowl of a stand mixer. Let it stand until the yeast foams, ~5 minutes. If it doesn’t foam, start over.
Add 2 tbsp of sugar, 2 egg yolks, coconut milk, lime juice and zest, salt, vanilla extract, and 1 cup of flour into the yeast mixture. Mix on low with the dough hook for about 2 minutes until combined.
Add the vegetable oil slowly with the mixer running. Mix well. Gradually add UP TO 1 more cup of flour. Start with 1/2 a cup, you might not need it all. If too sticky, a tablespoon more of flour at a time flour. You want the dough to be soft, smooth, and pull away from the sides of the bowl. Knead the dough for 3 minutes to make sure it isn’t sticky. If it is, add a little more flour until it isn’t.
Lightly oil a medium bowl. Place the dough in the oiled bowl and cover with a kitchen towel. Let it rise in a warm place until doubled in size, about 1-1.5 hours.
In the meantime, make the curd. Whisk all the ingredients in a saucepan over medium heat. Whisk constantly until thick enough to coat a spoon, 5-8 minutes. Transfer to a bowl, cover, and chill it for 2 hours minimum.
Flour your surface to roll out the dough. Roll it out to 3/4 inch thick. Cut into 8 squares or use a 2.5-3-inch cookie cutter. Transfer the 8 pieces to a parchment-lined baking sheet, cover with a kitchen towel, and let rise for 45-50 minutes, until ALMOST doubled in size.
Note: This recipe makes 8 lime curd sufganiyot. Do not try to make larger ones or the inside will not cook completely.
Heat 3-4 inches of vegetable oil to 350F. Fry 45 seconds per side. Work in small batches and make sure your temperature is stable around 350F.
Drain on paper towels. There shouldn’t be much or any excess oil if you are keeping it at 350F. Let them cool slightly before filling.
With a toothpick or skewer, make a hole in the side of each doughnut. With a piping bag fill the doughnuts with the curd. Sprinkle with powdered sugar.
Note: If you don’t have a piping back, you can cut a 1/4-inch hole in the corner of a Ziploc bag.
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Lime Curd Sufganiyot (Dairy-Free)
Print Recipe SaveEquipment
Ingredients
Curd:
- 3 large eggs
- 1/2 cup sugar
- 2 tsp lime zest
- 1/2 cup fresh key lime juice or sub. with lime juice
- 1.5 tsp arrowroot powder
Donuts:
- 1 1/4 tsp yeast
- 2 tbsp warm water
- 2.5 tbsp sugar
- 2 egg yolks
- ¼ cup coconut milk full fat, lukewarm (100-105F)
- 1/4 lime zest
- 1 tbsp key lime juice or lime juice
- 1/2 tsp salt
- ¼ tsp vanilla extract
- 1.5-2 cups flour
- 3 tbsp vegetable oil or melted margarine
- Vegetable oil for deep-frying
- Powdered sugar for dusting
Instructions
- Combine the yeast, 1.5 teaspoons sugar, and 2 tablespoons of warm water to the bowl of a stand mixer. Let it stand until the yeast foams, ~5 minutes. If it doesn't foam, start over.
- Add 2 tbsp of sugar, 2 egg yolks, coconut milk, lime juice and zest, salt, vanilla extract, and 1 cup of flour into the yeast mixture. Mix on low with the dough hook for about 2 minutes until combined.
- Add the vegetable oil slowly with the mixer running. Mix well. Gradually add UP TO 1 more cup of flour. Start with 1/2 a cup, you might not need it all. If too sticky, a tablespoon more of flour at a time flour. You want the dough to be soft, smooth, and pull away from the sides of the bowl. Knead the dough for 3 minues to make sure it isn't sticky. If it is, add a little more flour until it isn't.
- Lightly oil a medium bowl. Place the dough in the oiled bowl and cover with a kitchen towel. Let it rise in a warm place until doubled in size, about 1-1.5 hours.
- In the meantime, make the curd. Whisk all the ingredients in a saucepan over medium heat. Whisk constantly until thick enough to coat a spoon, 5-8 minutes. Transfer to a bowl, cover, and chill 2 hours minimum.
- Flour your surface to roll out the dough. Roll it out to 3/4 inch thick. Cut into 8 squares or use a 2.5-3-inch cookie cutter*. Transfer the 8-pieces to a parchment lined baking sheet, cover with a kitchen towel, and let rise for 45-50 minutes, until ALMOST doubled in size.
- Heat 3-4 inches of vegetable oil to 350F. Fry 45 seconds per side. Work in small batches and make sure your temperature is stable around 350F.
- Drain on paper towels. There shouldn't be much or any excess oil if you are keeping it at 350F. Let them cool slightly before filling.
- With a toothpick or skewer, make a hole in the side of each doughnut. With a piping bag** fill the doughnuts with the curd. Sprinkle with powdered sugar.
Is there a subsidy for the egg yolks that work just as well and won’t mess up the result?
Hi Emma… I can’t guarantee it will work because I haven’t tried it in this recipe, but replacing an egg with 1/4 cup of applesauce is a common practice in baking and with doughnuts. If you give it a try in this recipe, please come back and let us know if it worked.