Ah, eggnog! The holiday beverage that is often found clasped in your tipsy aunt’s hand as she tells awful stories at all the family holiday parties. But this year, things can be different. Instead, imagine yourself sitting in the corner, eating Eggnog Mini Donuts.
Ingredients
- 11⁄3 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 large egg
- ½ cup granulated sugar
- ½ cup sour cream
- ¼ cup vegetable oil
- ¾ cup eggnog
- 1 teaspoon vanilla extract
For Icing
- 2 tablespoons eggnog
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
How to Make It
- If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
- In a small bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a medium bowl, whisk together egg and sugar. Then add sour cream, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, alternating with the eggnog, stirring until smooth. If using mini-Donut Pans
- Carefully fill each donut indentation ¾ full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and let cool completely. If using an Electric mini-Donut maker
- Carefully fill each donut indentation ¾ full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together eggnog and vanilla extract. Add powdered sugar, whisking until smooth.
- Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.