For the donuts:

1. Preheat oven to 400°F. Spray a donut pan with non-stick cooking spray and set aside.
2. Melt butter in a small bowl and set aside to cool. Meanwhile, whisk together flours, baking powder, salt, and lime zest in a large bowl. Set aside.
3. Whisk sugar, honey, egg, and vanilla into the cooled butter until well combined. Whisk in buttermilk. Pour wet ingredients into dry ingredients and whisk until just combined, being careful not to over-mix.
4. Pour batter into a piping bag (or zip-top plastic bag with a corner snipped off) and pipe evenly into the pan.
5. Bake donuts for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack. Let them cool completely – about 15-20 minutes.

For the glaze:

1. Once the donuts are cool, in a flat-bottomed bowl, whisk together tequila, orange liqueur, lime juice and zest until evenly combined. Slowly whisk in powdered sugar, one tablespoon at a time, until smooth. If glaze is too thick, add another splash of tequila. If it is too thin, add in a little more powdered sugar.
2. Dip the donuts into the glaze, rocking back and forth to evenly coat them on one side, and place back on the cooling rack, iced side up. Repeat if desired, for a thicker coating. Sprinkle the top of each donut with a pinch of sea salt while the glaze is still wet.
3. Allow glaze to set, about 20 minutes. Serve straight up, down the hatch.