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!
- 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
- 3 tablespoons good quality eggnog
- 1 tablespoon dark or spiced rum
- 1½ cups confectioners' sugar
- Preheat the oven to 425 degrees F. Lightly grease a doughnut pan.
- 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.
- Spoon the batter into the pan, filling each doughnut only ¾ of the way.
- Bake for 7 minutes. Turn the doughnuts onto a cooling rack and allow them to cool.
- 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.