Eggnog Doughnuts – Baked Donut Recipe
One of my absolute favorite things about the holiday season is egg nog! I love me some egg nog, egg nog lattes, and especially coquito. To keep the egg nog love going, I tried baking up a batch of egg nog doughnuts. You pretty much can’t go wrong with doughnuts, but adding a holiday flair to these made them divine!
A good friend of mine has had a doughnut pan for a while, and after seeing Jen’s doughnut post a recently, I knew I had to get one. And wouldn’t you know, as I was perusing the aisles at BB&B one day, the donut pan
Since it was my first time making doughnuts, I didn’t get too crazy with experimentation. I stuck pretty closely to the recipe provided on the Wilton pan packaging, only subbing the buttermilk with egg nog and nutmeg with cinnamon. I did however, come up with my own simple glaze that adds a little extra egg noggy sweetness.
Egg Nog Doughnut
A tasty holiday take on baked cake doughnuts
Ingredients
Doughnuts
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 3/4 cup egg nog
- 2 eggs, beaten
- 2 tablespoons butter, melted
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons egg nog
Instructions
Doughnuts
- Preheat oven to 425.
- In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add egg nog, eggs, and butter, until just combined.
- Use a piping bag (or Ziplock with the tip snipped off) to fill each well approximately 2/3 full.
- Bake for 7-9 minutes or until doughnuts spring back when touched. Allow to cool in pan for 4-5 minutes before moving to a cooling rack.
- Once cool, dip the top of the doughnuts into glaze.
Glaze
- In a bowl, combine sugar and egg nog, until smooth.
Notes
Adapted from Wilton Baked Cake Doughnuts