I love it when eggnog hits the shelves at grocery stores, I always buy it as soon as I see it, despite the fact that I don’t really enjoy drinking. There is just so much to do with eggnog. The rich, sweet, and nutmeg-y flavor is perfect for seasonal baking. Eggnog cookies started my eggnog obsession, and I realized love the flavors, way more than I enjoy the drink. so, during the short eggnog season I try to work it into as many baked treats as possible.
For the Doughnuts::
- 1 cup all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon fresh grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup eggnog
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
Eggnog Rum Glaze:
- 1-1/2 cups powdered sugar sifted
- 3 tablespoons eggnog
- 1 tablespoon rum
- Preheat the oven to 425° degrees F. Lightly grease a non-stick 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 1/2 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 3/4 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 3 tablespoons of eggnog and 1 tablespoon of rum into the powdered sugar.
- If the glaze is too thick, beat in more eggnog, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
- Dip each doughnut halfway into the glaze and allow the glaze to set.
Baked Eggnog Doughnuts with Eggnog Rum Glaze are the latest addition to my eggnog recipe collection, and let me tell you, we love them! You will need a Nonstick 6-Cavity Donut Pan for this recipe, but they are pretty inexpensive. Even if yours is marked non-stick, you will still need a light coating of oil or non-stick cooking spray. I have had my doughnut pan for a long time, but avoided using it for a while because I hated trying to spoon the doughnut batter into the pan, but I found a much better way! Use a ziploc storage bag like a pastry bag, It is a thousand times easier, and much less messy.