Eggnog Doughnuts

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For any of you that live away from home, you know that the holidays can be a time when you particularly miss things. As someone that lives in another country, I find myself missing many of my American traditions, not least of which includes foods. Seriously, just try to find a carton of eggnog here. I guarantee you, you won’t find one. Here in Norway, you’ll find the traditional Norwegian drink gløgg (pronounced “glug”), a name that I imagine comes from the choking sound you make as you suddenly realize your drink is filled with raisins and almonds (No? Just the foreigner has this problem?). But a lack of store shelves packed with carton after carton of eggnog isn’t going to stop me from enjoying one of my favorite (American) Christmas flavors! So I’m kicking off my eggnog season with baked eggnog doughnuts! FYI, if you’re looking to make your own eggnog because you also can’t buy it at the store, I recommend this recipe.

Baked Eggnog Doughnuts
Makes 6-8 doughnuts

For the eggnog doughnuts:
2 tbsp. (30 grams) butter, melted
1 egg
1/2 cup eggnog
1-2 tbsp. milk
1 tsp. vanilla extract
1/4 tsp. baking soda
1 tsp. baking powder
1/3 cup granulated sugar
1 cup all purpose flour
1/4 tsp. nutmeg

For the glaze:
2 1/2 cups powdered sugar +1-2 tbsp. powder sugar
1/4 cup milk
1/2 tsp. cinnamon

To make these baked doughnuts, start by preheating your oven to 350*F (175*C) and greasing your doughnut pan(s). In a large bowl, whisk together your wet ingredients (butter, egg, eggnog, milk, and vanilla extract). Once those are combined, whisk in your dry ingredients (baking soda, baking powder, sugar, flour, and nutmeg). Whisk until everything is just combined. Pour or pipe your batter into your doughnut pan, filling the cavities about 3/4 of the way full. Bake for 9-10 minutes, or until a toothpick inserted into the doughnuts comes out clean.

To make the glaze, whisk together 2 1/2 cups powdered sugar with 1/4 cup milk in a small saucepan over medium heat. Whisk until the mixture is smooth and hot (but not boiling). Remove your pan from the heat and whisk in 1-2 tbsp. of powder sugar to thicken the mixture, as well as your 1/2 tsp. of cinnamon. Heating the glaze like this will cause the glaze to harden once it cools. Dip your cooled doughnuts into the glaze, and set aside on a cooling rack to harden. If you’d like to add sprinkles, be sure to do it as you go because the glaze will start to crust very quickly.

Happy baking!

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