Baked Eggnog Doughnuts with Eggnog Rum Glaze

Baked Eggnog Doughnuts ~ Savory Simple

It’s eggnog week! I didn’t really plan it this way but here we are.

When I took my first bite of these baked eggnog doughnuts I fell in love immediately.  They’re bursting with eggnog flavor and the sticky sweet glaze holds just the right amount of rum. These beauties are perfect for dessert or dipping in a hot morning cup of coffee. I had to beg friends to come take them away before I ate the entire batch.

In addition to being utterly delicious, I love how simple these are both in preparation and cleanup.  You prepare the batter just as you would muffins: a bowl of wet ingredients added to a bowl of dry ingredients and into the oven they go.   I use a Wilton Nonstick Doughnut Pan and cleanup is a breeze. Don’t get me wrong, I also love my deep fryer but it can be a huge pain to clean. That doesn’t mean I won’t be making fried doughnuts again in the future but for now I’ll stick with these. Breakfast on Christmas morning?  I think so!

 

Baked Eggnog Doughnuts with Eggnog Rum Glaze
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 doughnuts
Ingredients
for the doughnuts
  • 5 ounces (1 cup) all-purpose flour
  • ⅓ cup granulated sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon fresh grated nutmeg
  • ¼ teaspoon kosher salt
  • ½ cup good quality eggnog
  • 1 large egg
  • 2 tablespoons vegetable oil
  • ½ teaspoon pure vanilla extract
for the glaze
  • 3 tablespoons good quality eggnog
  • 1 tablespoon dark or spiced rum
  • 1½ cups confectioners' sugar
Instructions
  1. Preheat the oven to 425 degrees F. Lightly grease a doughnut pan.
  2. In a medium-size bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the ½ cup eggnog, egg, vegetable oil and vanilla. Whisk the wet ingredients into the dry ingredients.
  3. Spoon the batter into the pan, filling each doughnut only ¾ of the way.
  4. Bake for 7 minutes. Turn the doughnuts onto a cooling rack and allow them to cool.
  5. To make the glaze, whisk the powdered sugar into the 3 tablespoons of eggnog and rum. Dip each doughnut halfway into the glaze and allow the glaze to set.
 

 

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