Margarita Doughnut

FOR THE DOUGHNUTS:
Heat milk, cream and Crisco in small saucepan over medium low heat until shortening has melted completely. Then remove it from heat and set aside to cool to lukewarm.

Pour warm water in mixer bowl (make sure bowl is warm). Sprinkle yeast over the water. Let it set for about 5 minutes until bubbly. Add the milk and shortening mixture, eggs, sugar, salt, and nutmeg. Add 2 cups of the flour. Mix using paddle attachment until flour is incorporated (on low speed). Turn up to medium and beat until well combined. Add remaining flour in ½ cup increments. Change to dough hook attachment and beat on medium for about 3-4 minutes. Batter will be VERY sticky. Transfer to a well-oiled bowl, cover and let rise for about one hour.

On a floured surface, roll dough to about ½ inch thick. Cut using a 2½ inch round cutter and a ⅞ inch ring for center doughnut hole (I use a cannoli form to do the center). For filled doughnuts, do not punch out center. Set doughnuts and doughnut holes on a floured surface to rise for about 30-60 minutes (covered).

Preheat oil in a stainless skillet or deep fryer (I use the skillet). Place doughnuts in oil for about 1 minutes on each side, until browned. Transfer to cooling rack and let dry before glazing or frosting. Repeat with remaining doughnuts and doughnut holes.

FOR THE FROSTING:
In saucepan over low heat, warm milk and cream. Add in lime juice and zest. Remove from heat when warm. Whisk in powdered sugar and vanilla until smooth and you reach the desired glaze consistency.

Put ¾ cup granulated sugar in a bowl.

Dip each doughnut into the glaze and immediately press into the granulated sugar. Allow the glazed doughnuts to harden on a cooling rack. Enjoy!