Baked Eggnog Doughnuts with Eggnog Rum Glaze

These baked eggnog doughnuts are perfect for breakfast on Christmas morning!

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
30 mins
Cook Time
10 mins
Total Time
40 mins
 

These baked eggnog doughnuts are perfect for breakfast on Christmas morning!

Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Servings: 6 doughnuts
Author: Jennifer Farley
Ingredients
For the doughnuts:
  • 5 ounces (1 cup) all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fresh grated nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup good quality eggnog
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract
For the glaze:
  • 3 tablespoons good quality eggnog
  • 1 tablespoon dark or spiced rum
  • 1 1/2 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 1/2 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 3/4 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.

 

 

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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