Mini Eggnog Cake Doughnuts, Two Ways

One of my favorite seasonal food items is eggnog.  I just love its artery-clogging richness…perhaps there is a reason why eggnog is only a wintry treat!

I decided to make eggnog cake doughnuts in my mini doughnut pans for a family feast this weekend.  Mon mari has snacked on a few of them, and he says they are my best doughnuts yet!

I made two versions: one with traditional eggnog and the other with gingerbread-flavored eggnog.  The color differences in the doughnuts can be seen in the pictures below.  Both varieties taste good, but the traditional version has a more pronounced eggnog flavor.  Top the doughnuts with the eggnog glaze, and you’ll be merry in no time, I promise!

Mini Eggnog Cake Doughnuts
Makes 24 mini doughnuts.

•••  This is the traditional version.  To make another flavor, use 7 tablespoons of flavored eggnog (gingerbread, pumpkin…etc.) instead of plain.  Since I was making a gingerbread flavor, I also added ground cinnamon and ground ginger to the dry ingredients.  Otherwise, the recipe is the same.

1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
sprinkling of ground nutmeg (see photo)
1 large egg, beaten
1 generous teaspoon vanilla extract
7 tablespoons of eggnog
2 tablespoons of butter, melted and cooled

For the eggnog glaze:
about 5 heaping spoonfuls of powdered sugar
2-3 splashes of eggnog

To garnish:
sprinkling of ground nutmeg

Preheat the oven to 325°F.  Grease two mini doughnut pans with cooking spray.

Combine the flour, baking powder, sugar, salt, and nutmeg in a large bowl.

Here are the dry ingredients for the plain eggnog doughnuts. You can see how much ground nutmeg I used in this picture.

Here are the dry ingredients for the gingerbread eggnog doughnuts. See the added spices?

Mix the wet ingredients: the egg, the vanilla extract, and the eggnog.

Here are the wet ingredients for the plain eggnog doughnuts.

Here are the wet ingredients for the gingerbread eggnog doughnuts. Notice the color difference...

Aw, don't cry eggnog! You're about to make some delicious doughnuts!

Incorporate the wet ingredients into the dry ingredients.  At the end, add the cooled, melted butter, and stir the batter until combined.  I think the melted butter is the key to the consistency of these mini cake doughnuts.

This is what the yellowish batter looks like for the plain eggnog doughnuts...

This is the gingerbread eggnog batter...

Spoon the batter into a plastic food storage bag to pipe/fill the mini doughnut pans.  Do not overfill the cavities.

In this photo, you can see the color difference between the two types of doughnut batter. The gingerbread eggnog batter is on the left, the plain eggnog batter is on the right.

Bake the doughnuts for 10 minutes.  Then prepare the eggnog glaze while the doughnuts are cooling.

The color difference is even more evident as the mini doughnuts come out of the pans after baking.

To make the glaze, combine the powdered sugar and the eggnog.  The glaze should be thick and yellowish.

Dunk each mini doughnut into the glaze and then sprinkle the tops lightly with a bit of ground nutmeg.


You can be a little neater with your glazing than I was here...