Baked Eggnog Vanilla Donuts with Eggnog Rum Glaze

Before we left San Diego for Aruba, I had some eggnog to use.

It would have been a shame to toss out $1.17 worth of eggnog when I could embark on a recipe development, baking, and photography project just hours before a 22 hour travel day.

Because I had nothing else going on.

I’m happy I used up the rest of the ‘nog because these vanilla eggnog donuts were tasty and seasonal.

MY OTHER RECIPES

Nothing says holiday baking like eggnog, in donut form.

I broke in my new mini donut pan by making a dozen mini donuts and the remaining batter provided enough for four larger donuts.  My verdict on the mini donut pan is it sure makes cute donuts but they are much more of a PITA to make than regular donuts.

I probably won’t make as many mini donuts as I will full-sized donuts but now I have two donut pans for those times when I have just a smidge extra batter and don’t want to toss it or wait to for the one and only pan to come out of the oven.

These little guys hit the spot both at home and as travel snacks in the airports.

The glaze made things a little sticky, but I’d much rather have one of these despite a few sticky fingers rather than a bag of stale airline pretzels.

Wouldn’t you?

Nothing a few wet-wipes can’t remedy.

Baked Eggnog Vanilla Donuts with Eggnog Rum Glaze - Soft, fluffy donuts & they're baked rather than fried, so you can have seconds! Easy recipe at averiecooks.com

Baked Eggnog Vanilla Donuts with Eggnog Rum Glaze (Inspired by Baked Vanilla Donuts with Vanilla Glaze and Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze )

Ingredients for the Donuts

1 tbsp butter, melted

1/4 c white sugar

1/4 c brown sugar

1 egg (or flax/chia egg or other egg replacer)

1/4 tsp cinnamon

1/2 c eggnog (you could use regular milk/cream/vegan milk if you don’t keep eggnog on hand)

1/2 tsp vanilla extract

1 tsp baking powder

3/4 c + all-purpose flour  (Note: depending on the type of eggnog used, you may need to add more flour.  Batter should be fairly thick.  Thicker than pancake or waffle batter, not as thick as cookie dough.  Add enough flour to get a fairly thick batter, possibly 1/4 c more.  I used nearly 1 c flour because my eggnog was on the thinner/runnier side.)

Yields: 4  donuts in this Wilton doughtnut pan and 1 dozen mini donuts in this Wilton mini-doughnut pan Pans vary by size but this is not a “huge” recipe.  Double or triple, or halve (beat the egg and then divide in half) the recipe as desired.

Notes: If you have an extra bit of batter, rather than waiting for one donut pan to come out of the oven, make a few small muffins in a muffin pan with it, about 16-19 minutes for the muffins to cook through.

Or simply make muffins rather than donuts if you don’t have a donut pan.

Directions for the Donuts

Pre-heat oven to 325F and cooking-spray or grease the donut pan (or muffin tin).  Spray it down very well.

In a microwave safe bowl, melt the butter and to it add the sugars and egg and stir by hand for about 1 minute or until creamy (or use a mixer but I did it by hand)

To the bowl, add the remaining ingredients and stir to combine.  Do not over-mix as that increases the likelihood of tough donuts.

Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into donut pan(s).  Or just be extra neat and do this with a spoon which is what I did.  Do not overfill the cavities especially if making mini donuts.

Bake 9-11 minutes in the preheated oven if making larger donuts or about 5-7 minutes if making mini-donuts.  Bake until donuts spring back when touched or until dough is set.  Donuts should be springy and may not be golden brown in color so don’t necessarily judge doneness by color; judge by texture. (I prefer to underbake my baked goods but in my oven these took about 10 minutes to set up for the larger donuts and about 6 minutes for the mini donuts)

Allow to cool slightly before removing from pan, about 5 minutes.

Ingredients for the Rum Eggnog Glaze (Rum Optional, but encouraged) – Or try this vanilla glaze or this cream cheese glaze

1/2 c (or more) powdered sugar

1-2 tbsp eggnog

1/2 tsp vanilla extract (use more if you like a stronger vanilla flavor)

Optional but encouraged: 1-2 tbsp rum (or brandy, cognac, Grand Marnier, etc.)

Directions for the Glaze

While donuts are baking or cooling, make the frosting by combining all ingredients and whisking or stirring, until desired consistency is achieved.

Frost the donuts after they have cooled (you can do it hot but the frosting will run; that’s okay too)

Add a final dusting of coconut flakes, orange zest, cinnamon-sugar mixture; sprinkles, or other extras at the end, as desired.

To make Gluten Free: use your favorite gluten free flour blend

To make Vegan: Use soy-based eggnog such as Silk or coconut-based eggnog such as So Delicious; use melted margarine or Earth Balance, and use a flax/chia egg or other egg replacer rather than regular egg.

I didn’t make these with the rum glaze because I knew a certain 4 year old would be going to town on them.  The rum glaze would have added just a certain somethin’ somethin’ to them.

And it probably would have helped ease the pain of a long travel journey for mommy.

These were moist and were a nice travel treat.  You know, that snack you have in your carry-on bag that simply knowing you have it in there and can dive in once you’re settled at the gate makes full-on frontal pat-downs by TSA a little less uncomfortable.

And yes, that really happened with about 20 male TSA screeners watching as a female TSA agent frisked me.  Up and down.  She didn’t miss a spot.   I was going to ask her if she wanted to check for donut crumbs inside my sports bra, too, but figured my humor may not go over so well.

Even if you don’t “love” eggnog, that’s okay because the eggnog taste is present but not overpowering.

There is nearly as much vanilla flavor as there is eggnog flavor.

Essentially a vanilla donut that’s been taken to the next level without being over the top.

If you want over the top, then wash these down with some actual eggnog.

Or with an Eggnog Chai Smoothie.

Or just lick the bowl with the eggnog glaze.  I did.

It was fantastic and got my travel day started off in prime form.

And these helped kick off, err continue, my holiday baking season.

Questions:

1. Do you like eggnog?

2. What’s on your holiday baking list?

I have so much on mine.

Have you seen my 12 Bars of Christmas recipes post?  I want to make at least 3 or 4 pans of those bars.

And I also have a Pinterest addiction that fuels my baking fire.  The more I read, the more I want to make and bake!

It’s been cloudy and rainy our first 36 hours in Aruba, and I took full advantage of the dreary weather and stayed inside and baked.  Scott went to a sports bar and watched The Bears.  I baked.  Skylar ate sports bar food and then came home and ate baked goodies.  She got the best of both worlds I think but she runs around all day long, swimming, playing, and goofing around and she’s a bottomless pit.

P.S.  If you still haven’t gotten a donut pan, get one.  Or make any of these donuts as muffins.  But donuts are cuter.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze
Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze (like a Cinnabon in donut form.  Who needs the overcrowded food court at the mall, anyway)
Baked Savory Cream Cheese & Herb Donuts
Baked Vanilla Donuts with Vanilla Glaze (the closest version to a Krispy Kreme at home; and baked, not fried)

Have a great week!

88 comments on “Baked Eggnog Vanilla Donuts with Eggnog Rum Glaze”

  1. Eggnog is hands down my FAVORITE holiday flavor! For awhile after eliminating dairy from my diet I thought all was lost…that is, until I discovered soy nog! I’m a happy camper again, and I’m thinking I may have to try it out in this donut recipe! Thanks, Averie!

  2. You’re killin’ me with all the nog! Must get some!

  3. I never thought baking donuts was something easily done at home… all of your donut baking is showing me I might be wrong! Quick Q: I know you’re GF so what kind of flour do you use for your donuts?

  4. I wonder why they frisked you. I guess it’s random but how weird. Good thing you had these donuts to get you through the day! I’m not much for eggnog but I might like it in baked goods.

  5. I love eggnog and I KNOW I’d love these. Mini desserts are often even more ‘dangerous’ than full-size ones for me, because while I’d stop after one full-size doughnut, I can see myself popping several of the mini’s in a row without a second thought! :P

  6. i hope you snuck some of these on the plane. WOuld be perfect with coffee! Enjoy your vacation and get good tan for me. k?

  7. Sorry the weather hasn’t been too great yet, but there’s no doubt it’ll be gorgeous in no time. Enjoy the sunshine! I’m not too big on eggnog, a sip for me does it! Love the blue background, very vibrant.

  8. Sorry to hear about the pat down. Maybe take it as a compliment teehee ;-) Hopefully that was the worst of the trip though.

  9. I’ve been a little confused recently. I subscribed to your blog a year ago for all of the great vegan recipes you posted; however, most of your recent posts are not at all vegan. I’m just curious about what happened and how you came to abandon a vegan diet.

  10. Oooh, eggnog. I love it but can’t drink it; my stomach is like NO WAY, NO HOW, NOT NOW, NOT EVER. haha
    It’s so delicious, though. I need to try that light one if I ever get to TJ’s, I’m sure it’s gentler than the full-fat version that’s so amazingly yummy.

    I’m glad I didn’t get the mini donut pan because looking at the two of them juxtapose, I don’t like the way the minis look! They look too high and almost fully ball-shape. The full-size look like bakery donuts, though. :)

    These pics came out super great, BTW. Shoe-in for all the submits.

    • I hope so for the submits…thank you :) I love the look of the vertical shots but you know those crop boxes, you only get the centers and unless you resize at a 1:1 crop rather than like a 3:2 that’s standard for the verticals you end up with…something less than stellar. I resized as best I could but sometimes you just need the ENTIRE aspect of the frame rather than taking just the middle out of it. I know there’s a way to overcome this in PS but in LR it’s a little tricker. I have learned to shoot wider and looser than needed in order to “make room”. I could go on and on about the geek speak but let’s just say…I hope they make it :)

      So Delish and Silk both make soy nog (linked in recipe section of post)…not sure if that would be better for your tummy….the TJ’s light is…more watery than traditional nog. I bet you’d be fine with it. I only bought it b/c they were out of regular!

  11. I have coconut nog and i haven’t broken in my donut pan yet!!! oh man you are such a rockstar averie!!! so making these!!!

  12. Eggnog makes me so freaking happy this time of year. I can’t wait to try these!

  13. I really like the white paper you use with your treats. Is it just parchment? It looks great and simple. Classy.

    Not an eggnog fan, but I still need to get on those vanilla donuts. I like the mini donuts better because you can just pop them in your mouth on the way out the door. I used to love the donut holes the best growing up too. You just have to be extra careful to not overbake. Not that I’m telling you anything you don’t know.

  14. These look wonderful, great job. And nice plating and props. :-) I’be been discovering vegan egg nogs lately, love Mama Pea’s vegan nog soft serve and Silk nog.

  15. I love egg nog. If you hadn’t convinced me to buy a donut before (ummm YOU HAD), you definitely have now! Chocolate peanut butter and egg nog donuts? Coming right up…

  16. err donut pan* you know what I mean ;)

  17. this is definitely a clever way to get that eggnog flavor without having to drink it (which always felt weird to me…the consistency of a thick liquid with eggs in it never seemed appetizing), but the flavor of nog is delicious! such a fabulous holiday recipe!!

    xoxo <3

  18. WOW!!!! i’ll take a dozen please.

  19. When I read that you took these to the airport I was thinking – wow, hello sticky fingers! Then I thought – well it sure beats those gross pretzels. Guess we think alike! Hope the trip was grand. I don’t know how you prepped a recipe that close to leaving. I’m usually a nightmare the days leading up to a vacation. Can’t wait to hear how the trip is!!

  20. I’m loving these photos! You can really see the shine on the glaze. What a great way to use up some left over eggnog!

  21. This is not an attack, just sad to let you know you are loosing your readership! i used to love this blog, but there is no longer much substance pertaining to veggies OR yoga (just the same old pictures of produce at the grocery store, which I can see for myself every time I go!) Curious as to why you only bake exceedingly sweet things and profess of your love for them (yet you couldn’t possibly really eat them because of said food allergies).

  22. WOW, these are certainly going on my holiday baking list now! I’ve got some soy nog in the fridge to experiment with! Yes, I love eggnog, but particularly the soy nog variety since it tastes lighter but still flavorful. I’ll be making pumpkin spice mousse and Quorn’s turk’y roast with vegetarian gravy during the holidays as well.

  23. Egg nog is now and season and i love drinking it, this is a recipe i HAVE to try out. Especially that last picture looks so delicious. Looking forward to trying it out!

  24. Oh WoW!! I swear I put on extra pounds looking at all your sweets. I need to come live with you for a week so I can taste test all of your goodies!!

    These are hands down amazing!

    I hope your sun comes out soon!!

    xxoo

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