One of my absolute favorite things about the holiday season is egg nog! I love me some egg nog, egg nog lattes, and especially coquito. To keep the egg nog love going, I tried baking up a batch of egg nog doughnuts. You pretty much can’t go wrong with doughnuts, but adding a holiday flair to these made them divine!
A good friend of mine has had a doughnut pan for a while, and after seeing Jen’s doughnut post a recently, I knew I had to get one. And wouldn’t you know, as I was perusing the aisles at BB&B one day, the donut pan(affiliate link) practically fell into my arms. The great thing about these pans is that you have to bake the doughnuts, instead of frying them, so they’re pretty much healthy. You’re welcome.
Since it was my first time making doughnuts, I didn’t get too crazy with experimentation. I stuck pretty closely to the recipe provided on the Wilton pan packaging, only subbing the buttermilk with egg nog and nutmeg with cinnamon. I did however, come up with my own simple glaze that adds a little extra egg noggy sweetness.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 3/4 cup egg nog
- 2 eggs, beaten
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons egg nog
- Preheat oven to 425.
- In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add egg nog, eggs, and butter, until just combined.
- Use a piping bag (or Ziplock with the tip snipped off) to fill each well approximately 2/3 full.
- Bake for 7-9 minutes or until doughnuts spring back when touched. Allow to cool in pan for 4-5 minutes before moving to a cooling rack.
- Once cool, dip the top of the doughnuts into glaze.
- In a bowl, combine sugar and egg nog, until smooth.