I love eggnog. My family buys at least a gallon of it every Christmas. I used to leave cookies and eggnog (plus a carrot for Rudolph) for Santa when I was a child. I loved racing downstairs on Christmas morning to see the note he'd leave for me along with my presents (until I observed that Santa's handwriting looked exactly like my dad's!). But sadly, so much eggnog is a little bad for your waistline.
So, I decided to experiment on other ways to get my eggnog fix. I broke out the most dangerous piece of kitchen equipment again. Baked donuts are so easy to make, and they're ready so quickly. A few dry ingredients, a few wet ingredients, whisk together, portion, and bake.
My experiment proved successful. These donuts have two layers of eggnog flavor: the donuts themselves, and the glaze on top. Even with two layers of glaze (because I made mine a little too thin), the eggnog flavor was enough to satiate my craving. This recipe only makes six (3-inch) donuts, and they almost didn't last long enough to be photographed!
For the donuts
- 1 cup all-purpose flour
- ⅓ cup sugar
- ¾ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup eggnog
- 1 Large egg
- 2 tablespoons vegetable or canola oil
- ½ teaspoon vanilla extract
For the glaze
- ¼ cup eggnog
- 1 cup confectioners' sugar, plus more, if needed
- Preheat your oven to 425 degrees, and spray a donut pan with nonstick spray.
- In a medium mixing bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small mixing bowl, whisk together the eggnog, egg, vegetable oil, and vanilla. Pour the wet ingredients over the dry and stir just until combined.
- Spoon or pipe the batter into the donut rings, filling each well about ¾ of the way. Bake for 7 to 8 minutes, until golden. Once out of the oven, remove the donuts from the pan to a wire rack and allow to cool completely before glazing.
- To make the glaze, whisk together 1 cup of the confectioners' sugar and the eggnog. If the mixture is too thin, add more confectioners' sugar, a tablespoonful at a time. If the mixture is too thick, add a little more eggnog, a teaspoonful at a time, until desired consistency is achieved.
- Dip each donut halfway into the glaze, then place non-glazed side down on wire rack set over parchment paper to catch drips. Let dry.
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Nutrition Information:Yield: 6 donuts Serving Size: 1 donut
Amount Per Serving: Calories: 254Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 180mgCarbohydrates: 48gFiber: 1gSugar: 32gProtein: 5g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.