It seems like during the winter I am always bundling up and heading out to our local donut store every Saturday morning. Well, not anymore. Mama has gotten herself a donut pan, super recipe and is ready!
I got this great Norpro Donut Pan at International Pantry. They even have Stonewall Kitchen mixes which make it even easier when you want to whip up some quick morning munchies!
Since it is the holiday time why not make recipes inspired from the season?
Here is my no fail recipe for Eggnog Donuts. Best part is that these can be made using your donut pan or in the electric model! I am in love with this little electric donut appliance I found at Dillard’s! It is called the Bella Cucina Donut Maker!
Eggnog Donuts
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fresh nutmeg, grated
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 3/4 cup eggnog
- 2 eggs, beaten
- 1 teaspoon vanilla paste
- 1 tablespoon unsalted butter, melted
- Glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons eggnog
- 1/2 teaspoon rum or rum extract
- Preheat oven to 325 degrees F. Lightly grease a doughnut pan. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in eggnog, eggs, vanilla paste and melted butter. Using a large ziploc bag, fill it with batter and snip corner. Squeeze out filling each donut cup till 1/2 full. Bake 8 to 10 minutes or until doughnuts spring back when touched. Allow to cool slightly before removing from pan. While donuts are baking, make the glaze. Blend confectioners’ sugar, eggnog and rum in a small bowl. Dip doughnuts in the glaze and set on plate. Sprinkle with nutmeg.
Remember that ancient donut maker mom used when we were kids. It always seemed like the process took 3 hours.