Glazed Eggnog Donuts

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: donuts

Calories: 229kcal

Author: Lord Byron's Kitchen

These Glazed Eggnog Donuts are baked and not fried, which means they are super light and fluffy. Eggnog is baked right into the batter and the glaze is made with eggnog too, ensuring that this donut lives up to its name! Optionally, this recipe permits a splash or rum or an alcohol-free version too!

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Ingredients

For the Donut

2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
3/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup eggnog
1/2 cup sour cream
2 large eggs
1/4 cup butter, melted and cooled
1/4 cup vegetable oil
2 teaspoons rum (or vanilla extract)

For the Glaze

3 cups confectioner's sugar
2-3 tablespoons eggnog

Instructions

Preheat oven to 425 degrees F. Lightly spray a donut pan with cooking spray and set aside.
In a large bowl, use a hand-held mixer to blend together the eggnog, sour cream and eggs.
Next, beat in the butter, vegetable oil, and rum.
Add the flour, baking powder, baking soda, nutmeg, and sugar. Beat into the wet ingredients.
Dump the entire batter into a large Ziploc bag. Cut one of the lower corners off the bag, and in a circular pattern, fill the donut pan about 3/4 way full. Tap the pan firmly on the kitchen counter to get the batter to settle into the pan.
Bake for 10 minutes. Remove from oven and transfer to a wire cooling rack to cool.
When the donuts have fully cooled, whisk together the confectioner's sugar and eggnog until the icing is smooth and consistent.
Dip the donut entirely into the icing. Lightly shake the excess and place the donut onto a baking sheet lined with a wire cooling rack.
Sprinkle the donut liberally with freshly ground nutmeg.
Allow glaze to firm up before serving. Enjoy!

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