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Baked Eggnog Doughnuts

Baked Eggnog Doughnuts

Makes 12 doughnuts

For the doughnuts:
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs
3 tablespoons sour cream
2 tablespoon milk
1/2 teaspoon rum extract
1/4 teaspoon vanilla extract

For the glaze:
1/2 cup confectioner’s sugar
1 tablespoon whipping cream
1/2 teaspoon water
1/4 teaspoon rum extract
1/4 teaspoon nutmeg
1/8 teaspoon salt

1. Preheat the oven to 375 degrees Fahrenheit.

2. Make the doughnuts: Whisk together all of the doughnut batter dry ingredients in a medium-sized mixing bowl.

3. In a separate bowl, beat the eggs, sour cream, milk, 1/2 teaspoon rum extract and vanilla extract together until foamy.

4. Pour the liquid ingredients all at once into the dry ingredients and stir until just combined.

5. Grease 2 doughnut pans. Fill each doughnut form half full with batter.

6. Bake the donuts in the preheated oven for 10 to 12 minutes. The doughnuts are done when they are a golden brown on top and spring back when touched lightly.

7. Remove the doughnuts from the oven, then remove them from the pans and set them on a cooling rack and let them cool until they are just barely warm.

8. Make the glaze: Stir together the glaze ingredients until smooth. Stir in a splash of water if needed to thin the glaze.

9. Dip the tops of the doughnuts in the glaze, shaking off any excess, then return them to the cooling rack, glaze side up, to allow the glaze to set.  Eat!!  These doughnuts are best eaten fresh.