These eggnog donuts are baked, made with real homemade eggnog, and topped with a sweet and shiny eggnog glaze.
- 1/2 cup unsalted butter, softened to room temperature
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg, room temperature
- 1/2 cup greek yogurt or sour cream
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1 teaspoon rum (or 1/2 teaspoon rum extract)
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup eggnog
- 1 1/2 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 3/4 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!
These donuts are best served same day.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: eggnog donuts, baked eggnog donuts, christmas donuts, holiday donuts, boozy donuts