A key lime curd recipe taken to an awesome level…as the filling inside the perfect key lime sufganiyot. You can make the curd 1 week in advance which makes for VERY easy entertaining! Happy Chanukah!
Fill with you curd and sprinkle with powdered sugar to finish off these special key lime sufganiyot. Do not fill until you are ready to serve and try to serve immediately. They taste best fresh!
Key Lime Sufganiyot (Dairy Free)
A key lime curd recipe taken to an awesome level…as the filling inside the perfect key lime scented sufganiyot. You can make the curd 1 week in advance which makes for VERY easy entertaining! Happy Chanukah!
- 3 large eggs
- 2 tbsp + 1/2 cup sugar
- 2 tsp lime zest
- 1/2 cup fresh key lime juice
- ¼ cup lukewarm coconut milk or water
- 1 tsp dry yeast
- 3 tbsp sugar
- 2 eggs 1 whole, one just the yolk
- 3 tbsp vegetable oil
- ¼ tsp salt
- ¼ tsp vanilla extract
- key lime zest from the rest of the limes
- 1 ⅔ cups flour + up to 3 tbsp more as needed
- Vegetable oil for deep-frying
- Powdered sugar for dusting
Put the coconut milk (or water) in a small bowl. Top with the yeast and 1 tsp sugar. Let sit until foamy, ~10 minutes. If it doesn’t foam it means the yeast is not active and you need to start again.
Best in a mixer but also works in a bowl with a hand mixer: Add 8 tsp sugar, egg, yolk, and the yeast mixture. Mix well. Add the vegetable oil, salt, vanilla, and zest. Mix well. Gradually add the flour. If too sticky, add up to 3 tbsp more flour. Make sure it is mixed well. Oil a medium bowl. Place the dough in the oiled bowl. Refrigerate 4-16 hours.
Curd: Whisk the eggs, 1/2 cup sugar, and lime juice in a saucepan over medium heat. Whisk constantly until thick enough to coat a spoon, 8-10 minutes. Transfer to a blender and blend on VERY low speed. Transfer to a bowl, cover, and chill 2 hours minimum. Make sure to lick the spoon. So good.
Flour your surface. Roll out the dough to 1/2 inch. Cut into 12 squares or use a 3-inch cookie cutter.
Heat 3 inches of vegetable oil to 365F. Fry 25 seconds per side. Work in small batches and make sure your temperature is stable around 365F.
Drain on paper towels. There shouldn’t be much or any excess oil if you are keeping it at 365F. Dust with powdered sugar while warm.
With a toothpick or skewer, make a hole in the side of each doughnut. With a pastry bag, fill the doughnuts with the curd.
Do I need a cookie cutter?
For this batch of sufganiyot, I used a 3-inch round cookie cutter to cut circles. However, you can also use a knife to cut the dough into squares. Then, you can re-roll the dough.
Yeast & coconut milk
Here is the coconut milk I buy. I personally do not like using wet yeast, but if you have good experience with it, go ahead. After I open my bag of yeast, I store it in a sealed container in the refrigerator to extend shelf life.
Why are these for Chanukah?
Traditional Chanukah foods include everything fried. The traditional came from the Chanukah story, celebrating the miracle that they only had enough oil for light for 1 night, but it ended up lasting for 8 days. Since fried foods are cooked in oil, it is one way we like to celebrate the miracle.
Why are these key lime sufganiyot dairy-free?
I have personally been trying to reduce the amount of dairy in my diet for health and social reasons. Also, for those who keep kosher, this opens up the possibilities of what else you can serve for dinner.
Check out more dairy-free recipes here.
Looking for a version that isn’t dairy-free?
Check out my Meyer Lemon Sufganiyot here!
Looking for another Chanukah sweet?
Then try my dark chocolate gelt with matcha mousse filling for a fun spin on a Chanukah classic.