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A stack of eggnog donuts with a bite taken out of the one on top

Baked Eggnog Donuts

5 from 2 votes
These eggnog donuts are baked, made with real eggnog, and topped with a sweet and shiny eggnog glaze.
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Servings 8 to 10 donuts

Ingredients
  

Eggnog Donuts

  • ½ cup unsalted butter, softened to room temperature
  • cup granulated sugar
  • 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
  • teaspoon ground cinnamon
  • Pinch of salt
  • ½ cup eggnog

Eggnog Glaze

  • 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

Instructions
 

Eggnog Donuts

  • 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.

Eggnog Glaze

  • 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!

Notes

These donuts are best served same day.

Nutrition

Calories: 434kcal | Carbohydrates: 72g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 245mg | Potassium: 117mg | Fiber: 1g | Sugar: 41g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg
Course Breakfast
Cuisine American
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