Key Lime Yeast Donuts

For the glaze:
Whisk condensed milk, lime juice and zest until combined. Stir in confectioners sugar until smooth. Stir in water and mix for a glaze-like consistency. It should be thick enough to coat, but thin enough to be slightly runny. Set aside.

For the donuts:
Warm milk in the microwave for about 30 seconds. The milk should be warm to the touch. Sprinkle yeast over warm milk, stir, and let it sit until it begins to get foamy, about 5 minutes.

In the bowl of a stand mixer, mix butter, sugar, salt, and egg. Fit the mixing bowl onto the mixer with the dough hook. Pour in the milk/yeast mixture and the flour. Increase speed to medium and knead dough about 5 minutes, until it forms a soft sticky dough. If the mixture seems too wet after kneading, add more flour, 1 tablespoon at a time, until a soft but sticky dough forms.

Loosely cover the bowl with plastic wrap and let rise till it has doubled in size, about 1 1/2 hours. Once risen, chill dough in the refrigerator for at least 30 minutes and up to overnight.

Place the chilled dough on a lightly floured surface and roll out the dough to 1/2-inch thickness. Using a 2 1/2-inch donut cutter, cut out donut shapes. Place the donuts on a baking sheet lined with parchment paper to rise. Cover loosely with plastic wrap and let rise for about 45 minutes. Donut holes will only take about 20 minutes to rise.

Heat about 5 cups of oil in Dutch oven on high to about 350ºF. Once oil reaches 350ºF, turn heat down to medium and gently place donuts into the oil and fry until lightly browned. Flip and cook for another 1 1/2 to 2 minutes.

Remove from the oil onto paper-towel-lined plates. Allow to cool slightly before dropping them into the glaze. While the glaze is still wet, sprinkle half of the donut with graham cracker crumbs and enjoy warm, or cool—anyway you want to devour these!