What is this? My 100th doughnut recipe I’ve tried? What can I say; I just love that doughnut pan!
These Eggnog Doughnuts are sweet little gems that come together super quick and are a great way to use that smidgen of eggnog left in the bottom of the carton. You know the bit I’m talking about: that last 1/2 cup that the eggnog drinkers argue over and in the end, no one gets because Mom threatens to pour it down the sink just to teach them all a lesson or drink it herself.
Oh, that doesn’t happen at your house? Guess it’s just mine.
The recipe is an adaptation of a recipe from the site, Averie Cooks. It is one I will certainly make again!Go ahead…have one!*
Baked Eggnog Doughnuts with Spiced Glaze
1 tbsp of butter, melted
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/8 tsp of clove
sprinkle of nutmeg
1/2 cup of eggnog (I was a bit short so I topped off with milk)
1 tsp of vanilla
1 tsp of baking powder
1 cup of all purpose flour
Preheat oven to 350. Coat doughnut pans with cooking spray really well. Combine your melted butter with your sugars. Mix until smooth, then add egg and stir until mixture is creamy. Add remaining ingredients and stir until just combined. You may have to play with the amount of flour. You want a thick batter (like a really thick pancake batter) and the amount of flour you need is dependent on the thickness of your eggnog. You may need as little as 3/4 cup or as much as a cup or more. Fill each cavity in the doughnut pan about 3/4 full and bake for 10 minutes. You want them to spring back when you touch them. Depending on your oven, time may vary by a minute or two either direction. Allow to cool in pan for about 5 minutes then transfer to rack to cool.
1/2 cup powdered sugar
1-2 tbsp eggnog
1/2 tsp of vanilla extract
1/4 tsp cinnamon
Mix until smooth. Dip tops of cooled doughnuts in glaze and allow to set. I sprinkled mine with cinnamon-sugar while the glaze was still wet.