Classic Habanero Lime Donuts
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Classic Habanero Lime Donuts

Of course hot sauce in a donut is ridiculous. We all know this. But sometimes you get a curious little itch and have to ask yourself, "what if, just what if, a spicy donut could exist in the world?"

Put on your mad scientist hat and pull out all the ingredients and get to work on this seriously good Habanero Lime Donut recipe... or is it cake?! You be the judge.

Prep Time: 25 min

Cook Time: 15 min

Servings: 18

Spicy Mexican Lime Donuts 



  • 2½ tsp. baking powder
  • 2 cups all-purpose flour, plus more for dusting
  • 1 tsp. kosher salt, plus more
  • 2 large egg yolks
  • 2/3 cup whole-milk Greek yogurt
  • 1/3 cup Organic Habanero Hot Sauce
  • ½ cup granulated sugar
  • 2 Tbsp. unsalted butter, melted, slightly cooled
  • 1 tsp. vanilla extract
  • Vegetable oil (for frying; 6–8 cups)


  • 1 cup powdered sugar, for glaze
  • Zest from ¼ lemon



  1. Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine.

  2. Whisk egg yolks, yogurt, Habanero Hot Sauce, granulated sugar, butter, and vanilla in a large bowl until smooth. Mix in dry ingredients with a spoon or rubber spatula until dough comes together and is smooth with no spots of flour remaining.

  3. Turn out dough onto a well-floured sheet of parchment or waxed paper (you can be generous with the flour since you’ll brush off excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½" thick. Remove the top sheet of parchment and brush off any excess flour with a dry pastry brush.

  4. Punch out circles about 3½" in diameter with a biscuit cutter, large glass, or mug. Punch out centers from dough about 1" in diameter with a small biscuit cutter or bottle cap (or poke a hole with a chopstick, then gently pull open to widen the center hole). Reroll any scraps and punch out additional doughnuts and holes.

  5. Fit a large pot with a deep-fry thermometer and pour in oil to a depth of 1½". Heat over medium-high until the thermometer registers 350°. Fry doughnuts, turning once, until puffy and browned (somewhere between golden brown and mahogany), about 2 minutes per side (time will be slightly less for doughnut holes). Transfer to a wire rack and let cool for 10 minutes before glazing.


  1. While you allow doughnuts to cool, whisk together powdered sugar, lemon zest, a tiny pinch of salt, and ¼ cup water in a small bowl until smooth. Dip each side of the doughnut into lime glaze, letting excess run off before returning to the rack. Eat as soon as you can no longer stand to wait.