Baked Eggnog Donuts
I love eggnog flavored everything! Especially baked goods! Donuts, quick bread, cake, muffins, cookies & custard pies. Right after the holidays we still had a bunch of eggnog left over so I thought the best way to use it would be to whip up a quick batch for New Year's morning! The kids were nuts for them saying "they taste like the Christmas cookies!" They danced in their seats and grinned from ear to ear. I knew once the sugar high wore off we'd be paying for it, but in the moment, it was all worth it!
Overfilling the wells (like mine here!) might close up the hole in the center of the donut. Be sure to fill only halfway.
Donut Ingredients:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 eggs
- 3/4 cup good quality eggnog
- 2 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla bean paste (or extract)
Directions:
Preheat the oven to 425°. Spray a nonstick donut pan lightly with baking spray. Set aside.
In a large mixing bowl, whisk together the dry ingredients. In a large glass measuring cup, mix together the eggnog, sugar, eggs, butter and vanilla. Slowly mix the wet mixture into the dry mixture until just Incorporated. Don't overmix. With a spatula, scrape the batter into a quart size zip top baggie. Snip off the bottom corner with scissors, about 1/4 inch, and fill the donut wells about halfway full. Bake for approximately 7 minutes. Immediately turn them out onto a cooling rack and prepare the glaze.
Glaze Ingredients:
- 2 cups confectioners sugar
- 1/2 cup good quality eggnog
- Pinch (1/8 teaspoon) sea salt
Glaze Directions:
While the donuts are cooling, whisk together the confectioner sugar, eggnog and a pinch of salt. Dip the top half of each donut into the glaze and let it rest over a cooling grid to catch the drips. Let it harden for a few minutes then present to all your happy faced family members!
yield: approximately 18 donuts
Recipe adapted from Sur la Table.
