Kids in the Sink

Baked Eggnog Donuts

on January 23, 2013
I know, I know. Eggnog is a “Christmas-ey” thing and its almost February. We should really be posting about Valentine’s Day treats and everything pink and red and chocolate and kisses and love. And that’s great. Except when are we EVER on time with holiday’s?
That’s right. Never. Maybe we accidentally get lucky once or twice, but usually we are just a few days before (read:a few days too late) or a few days behind (read:totally late). And these donuts are no exception. Not only are they not appropriate for the upcoming holiday, they are grievously late for Christmas.
But who comes up with the length of time something is acceptable to consume? Who died and made that person king (or queen)? Down with it, I say! It’s still winter! And it’s colder now than it was in December anyways. So lets make eggnog a “wintery” thing and drink it until spring. Or eat it in baked goods.
And if you want, throw some pink heart sprinkles on top in lieu of the candy canes and call it a Chri-Valentine-mas donut. 🙂

Baked Eggnog Donuts
Makes about 12 donuts


For the donuts:

2 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 egg, at room temperature (Come on guys, you know I did NOT do this. And they were fine)
3/4 cup eggnog, at room temperature (I partially, kind of did this. Still fine.)
1/4 cup applesauce

For the glaze:

1 1/2 cups powdered sugar
3 tbsp eggnog
Crushed candy canes (or Valentine’s sprinkles), for garnsih


  1. For the donuts: Preheat your oven to 325 degrees and spray 2 donut pans with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and nutmeg.
  3. Add teh egg, eggnog and applesauce and beat until well combined. The batter will be pretty thick.
  4. Spoon the batter into a piping bag or large resealable plastic baggie. Cut the bottom (or corner), and pip the batter into the wells of the donut pans, filling each about 1/2 full. Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
  5. Transfer the pan to a wire rack and let cool for a few minutes before removing the donuts to cool completely.
  6. For the glaze: While the donuts are cooling, prepare your glaze. In a small bowl big enough to dip the donuts into, whisk together the powdered sugar and the eggnog. If the glaze is too thick, try adding a splash of milk as the eggnog is thicker than milk. Whisk until desired consistency is reached. Garnish for whatever holiday you are decorating for and enjoy!

Source: Tracey’s Culinary Adventures


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