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three eggnog donuts stacked on dish towel
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Baked Eggnog Donuts

These baked eggnog donuts are soft, fluffy and loaded with eggnog not only in the donut itself but in the glaze as well.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 donuts
Calories 210kcal
Author Ryan Beck

Ingredients

Eggnog Donuts

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup + 1 tbsp eggnog
  • 1 egg, beaten
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Eggnog Glaze

  • 1 cup powdered sugar
  • 2 tbsp eggnog
  • 1/2 tsp vanilla extract or rum
  • sprinkle of ground nutmeg

Instructions

Vanilla Donuts

  • Preheat oven to 400°F. In another bowl mix together eggnog, egg, butter and vanilla extract and whisk until combined. Add eggnog mixture to flour and stir until just combined.(Over-stirring will make donut tough)
  • Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray donut pan with non-stick spray. Pipe the batter evenly in the donut pan. It should make 6. Bake for 8-10 minutes or until stick comes clean. These are a sponge-like consistency so don't expect it to be really browned on top. Remove from oven and remove from pan and cool on a cooling rack.
  • Dip donuts in glaze and sprinkle a small amount of nutmeg over each.

Eggnog Glaze

  • In small bowl that is wide enough to dip donuts, add powdered sugar, eggnog and and vanilla extract and mix until combined. You may need to add slightly more eggnog to sugar to get right consistency.

Notes

  • Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
  • Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking soda into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
  • When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
  • You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
  • Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
  • Let the eggnog donuts cool completely before you dip them in the glaze.
  • Leftovers will store well in at room temperature for 1-2 days in an air-tight container.

Nutrition

Serving: 1donut | Calories: 210kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 194mg | Potassium: 110mg | Fiber: 1g | Sugar: 21g