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
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.
Mix the wet ingredients: the egg, the vanilla extract, and the eggnog.
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.
Spoon the batter into a plastic food storage bag to pipe/fill the mini doughnut pans. Do not overfill the cavities.
Bake the doughnuts for 10 minutes. Then prepare the eggnog glaze while the doughnuts are cooling.
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.
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