These eggnog donuts are baked, made with real homemade eggnog, and topped with a sweet and shiny eggnog glaze – and sprinkles, if you’re feeling fancy!
Remember that eggnog we just made? If you have any leftover, you’re ready to make these eggnog donuts to keep the festivities going the next morning!
If you haven’t made your eggnog yet, decide if you want to add alcohol or not. Boozy eggnog = boozy donuts. And I’m going to tell you right now… it’s wonderful. It adds flavor, it added spices, and it’s just A+. But if you’re not looking to get buzzed on your breakfast, just leave it out.
Either way they’re going to be delicious, because we’re going to use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. It’s the perfect all-purpose vanilla extract that boasts a full (but mellow) flavor with these magical, velvety after-tones.
And you know what your holiday baked goods need? More magic.
Tips for making eggnog donuts
- These can be made with or without alcohol. Like I mention above, you can choose to leave the alcohol out of your homemade eggnog if you’d like.
- You can use rum or rum extract. If using rum extract, you’ll just use half the amount of rum the recipe calls for.
- You can use store-bought eggnog. I won’t tell if you don’t.
- Don’t overdo it! That goes for the batter and the baking – only mix the batter until it’s just combined, and only bake until the tops have started to get golden around the edges.
- Before you add your eggnog, the batter is going to be a little crumbly – but don’t despair. It will all come together into a thick dough after you add the eggnog.
Grab my secret weapon to filling a pastry bag: a pint glass!
Place a pastry bag in a pint glass with the edges pulled down over the side. Now use a spatula to spoon the batter into the bag – this give you the control you need, especially with a thicker batter like this one.
Now pull the pastry bag out of the glass and twist the top to keep it closed. Cut off the end of the bag with scissors, and then get to piping!
You want to fill the donut cavities a little more than halfway. They don’t need to be piped perfectly – we’re going to be covering them with glaze in the end anyway, and it will hide any imperfections.
See? No one will suspect anything.
But let’s take it up a notch and add some festive sprinkles, too. Because it’s the holidays, and why not?
How to store eggnog donuts
I’m going to be honest with you… these are best the same day. You can place them in an airtight container in the fridge for the next day, but they’ll have some added moisture and won’t look as pretty. So I’d plan to eat them the same day they’re made.
If you’re still shopping around for Christmas gifts for your loved ones, consider picking up a Nielsen-Massey Holiday Flavors Bundle (includes vanilla, almond and peppermint extracts). They’ll be so grateful they’ll probably bake you something delicious as a thank you ;)
Now enjoy your creation, share what you’re willing to part with, and have a happy holiday!
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Baked Eggnog Donuts
- ½ cup unsalted butter, softened to room temperature
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 large egg, room temperature
- ½ cup greek yogurt or sour cream
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1 teaspoon rum, or ½ teaspoon rum extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- Pinch of salt
- ½ cup eggnog
- 1 ½ cups powdered sugar, sifted
- 2-3 tablespoons eggnog, as needed for a pourable consistency
- 1 teaspoon rum, optional, but encouraged
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt, if needed
- Assorted festive sprinkles
- Preheat oven to 375°F. Spray a donut pan with nonstick baking spray and set aside.
- In a large bowl using a hand mixer or stand mixer, combine butter, granulated sugar and brown sugar and beat on medium-high speed until combined and creamy.
- Add egg, yogurt, vanilla and rum and beat again to combine.
- In a separate medium bowl, whisk to combine flour, baking powder, baking soda, nutmeg, cinnamon and salt.
- Add the flour mixture to the bowl of butter mixture and beat to combine – the batter will look like large crumbs.
- Add eggnog and beat on low speed to combine completely.
- Place a pastry bag in a pint glass with the edges pulled down over the side. Now use a spatula to spoon the batter into the bag. Twist the top of the bag to keep it closed, then cut off the bottom tip – you want the hole to be large enough to pipe into your donut pan.
- Pipe batter into prepared donut pan, filling each cavity about ¾ full. Bake for 8-10 minutes, or until the top edges start to turn golden brown.
- Let cool in pan for a few minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, whisk to combine powdered sugar, eggnog, rum, cinnamon and nutmeg.
- Add a pinch of salt if it’s too sweet for your liking, additional eggnog if it’s not thin enough, or additional powdered sugar if it’s too thin.
- Immediately spread on the tops of cooled donuts, and add sprinkles – the glaze will set quickly!
- Serve immediately or store in an airtight container until ready to serve. Enjoy!
Thanks to Nielsen-Massey for sponsoring this recipe!