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Baked Eggnog Doughnuts

Jonathan, The Candid Appetite

The holiday season isn’t complete without eggnog, and this year we’re turning it into a sweet treat with these Baked Eggnog Doughnuts. If you’re not a fan of rum, feel free to leave it out and use a teaspoon of vanilla in the batter instead.
20 min Prep Time
10 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Servings: 1 dozen doughnuts

Servings: 1 dozen doughnuts

Ingredients

  • For the doughnuts:

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup eggnog
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons dark rum (optional)

  • For the glaze:

  • 2 cups powdered sugar
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons eggnog
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Instructions

Step 1

Preheat oven to 375°F. Butter two doughnut pans and set aside.

Step 2

In large mixing bowl, whisk or sift together flour, sugar, baking powder, cinnamon, nutmeg and salt. In separate bowl, whisk together the eggnog, eggs, butter and rum, if using.

Step 3

Make well in center of dry ingredients and pour in wet ingredients. Fold together using rubber spatula until it comes together. Do not over mix.

Step 4

Spoon batter evenly into prepared doughnut pans and bake until lightly golden brown and toothpick inserted in middle comes out clean, about 8 to 10 minutes.

Step 5

Remove from oven and let cool slightly. Turn doughnuts out onto wire rack and let cool completely before glazing.

Step 6

Meanwhile, make the glaze. In medium bowl, whisk together powdered sugar, cinnamon, salt, vanilla, eggnog and as much milk as needed to create a smooth glaze. It should be thick enough to dunk doughnuts in without dripping too much. If it’s too thick, add a splash of milk. If it’s too thin, stir in more powdered sugar.

Step 7

Dunk cooled doughnuts upside down into glaze and then garnish with sprinkles, if desired. Let set for about 5 minutes before eating. Leftovers can be stored wrapped tightly at room temperature for up to 3 days.