It’s May! Which means Cinco de Mayo is coming up! Cinco de Mayo to me basically means my birthday’s in two days! But for the rest of the USA it basically means Margaritas. Two years ago I made some delicious Margarita Cupcakes, but this year I wanted to try something different, and I’ve had some Donut Pans sitting around for a while – so I decided to make some baked margarita donuts!
Memphis has this thing with donuts. We have 2 of the best donut establishments ever. Gibson’s donuts, which Alton Brown loves, and Donald’s donuts, which has an apple fritter that is to die for. So being around, and eating all these donuts recently is what really inspired this escapade into donuts.
And while I was looking around for existing Margarita donut recipes, I stumbled across these Tequila Shot Doughnut Holes by Oh Bite It. How amazingly delicious do these look? And one whole cup of tequila? Love it. But, I wanted something baked – mainly because baked holds up better and I prefer the option to graze on whatever I bake throughout the week.
So I made these. They’re baked tequila donuts (and you can taste the tequila) glazed with margarita glaze (it’s lime-y, tequila-y, and has the perfect amount of salt).
They’re super easy. You mix all the donut ingredients together in the same bowl, pipe
or scoop it into a donut tin, bake 10 minutes, top with a simple syrup and allow to cool. Meanwhile whip up the glaze and dunk the tops in, allow to set, do again and top with zest! Unfortunately then you have to wait for the glaze to set to eat. That’s the hardest part.
Because these baked margarita donuts are so good I have a hard time not eating them all myself.
Ingredients
- 2 tbsp butter, softened
- 2 tbsp vegetable oil
- 1/2 cup sugar
- 1 large egg
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cup all purpose flour
- 1/2 cup tequila
- 1/4 cup simple syrup
- 2 cups powdered sugar
- 1/2 tbsp melted butter
- 2 tbsp lime juice
- 1-2 tbsp tequila
- Salt to taste (I used about 1 tsp and thought it balanced really well. Add a bit, mix and taste and see when it all tastes good and balanced!)
- Zest of a lime
Instructions
- Preheat your oven to 425F and lightly grease two donut pans - sprinkle them lightly with flour.
- In a large bowl mix together the butter, vegetable oil, and sugar until smooth. Add the egg and continue stirring. Mix in the baking powder, baking soda and salt.
- When all combined add 2/3 cups of flour and mix. Then add 1/4 cup of tequila, mix. Add 1/3 cup more flour and mix. Add the remaining tequila and mix. Add the remainder of the flour and stir until thoroughly combined, don't worry about over mixing here.
- Spoon or pipe batter into the donut tin, filling them 1/4 inch shy of the rim. Bake for 10 minutes and remove from the oven. Allow them to cool in tin for 5 minutes then turn out on a wire rack.
- Spoon over about a tablespoon of simple syrup on each of the warm donuts, allow them to absorb.
- While donuts are baking, make the glaze. Mix the powdered sugar, lime juice, butter, salt and tequila together (adding as much tequila as you need to get a nice, dipable consistency). Remember to add the salt slowly and add as much or as little as you'd like.
- After the simple syrup is absorbed by the donuts, dip the tops one by one into the glaze and return to the wire rack (make sure you have paper towels or something under the wire rack to catch any dripping glaze. I positioned mine over my sink). Allow 10 minutes to set.
- Dip the glazed tops back into the glaze and return to wire rack, sprinkle the still wet top with lime zest. Allow glaze to set then eat and enjoy!
Handy Equipment:
