Happy New Year! I'm pretty sure I'm supposed to start off 2015 with a post about a salad, or a detox smoothie, or maybe a trifecta detox salad smoothie. (Ew.) However, while I do have some fresh salad recipes floating around in my head, instead of pulling out the greens and veggies yesterday, I baked up a batch of donuts.
While the holidays might be over, my refrigerator still holds the remnants of our recent celebrations. Perhaps you're like me and find yourself with half a carton of leftover eggnog in the back of the fridge? Rather than letting it go to waste, I figured a batch of baked eggnog donuts was in order. I mean, I don't recall any edicts stating that eggnog must never be consumed after January 1st. And, if you find yourself eggnog-less at the moment, I urge you to pin this recipe for next year's holiday festivities. They are seriously that good.
These donuts are full of rich and nutmeggy (is that a word?) eggnog flavor. The eggnog level is amped up to 11 with the addition of a sweet eggnog glaze. And you can't go wrong with a little freshly-grated nutmeg sprinkled over top each donut.
Donuts to begin the new year? It looks like 2015 is starting out on the right foot up here in the Northwoods.
Baked Eggnog Donuts (printer-friendly version)
makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup eggnog
1 egg
1/2 teaspoon vanilla extract
3 tablespoons canola or vegetable oil
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. Add in the eggnog, egg, oil, and vanilla extract. Stir until smooth.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: Add the powdered sugar to a small bowl. Stir in the eggnog, one tablespoon at a time, until the glaze pours easily.
8. Dip the top of each donut into the glaze twice (this works best if you do the dunking in two rounds to allow the glaze to set slightly before the second dip), and then sprinkle each donut with freshly-grated nutmeg. Set the donuts on a wire rack placed over parchment paper to allow the glaze to set completely.
makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup eggnog
1 egg
1/2 teaspoon vanilla extract
3 tablespoons canola or vegetable oil
For the eggnog glaze:
1 cup powdered sugar
4 tablespoons eggnog
Freshly-grated nutmeg, for garnish
Freshly-grated nutmeg, for garnish
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. Add in the eggnog, egg, oil, and vanilla extract. Stir until smooth.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: Add the powdered sugar to a small bowl. Stir in the eggnog, one tablespoon at a time, until the glaze pours easily.
8. Dip the top of each donut into the glaze twice (this works best if you do the dunking in two rounds to allow the glaze to set slightly before the second dip), and then sprinkle each donut with freshly-grated nutmeg. Set the donuts on a wire rack placed over parchment paper to allow the glaze to set completely.
No comments:
Post a Comment