I’m sure it’s a bit of a shocker when I bring baked goods to the blog. I’m all about savory! But every once in a while I get a hankering for something sweet which fits nicely into my 80/20 lifestyle (80% of the time I’m eating healthy; 20% of the time, well, you know… ) For a while, I wondered if I should not bring sweets to this blog at all. But I want this space to be honest and reflect my eating habits, so yeah. Expect the odd donut or cookie recipe, no matter how random. Because this is my life.
At Friendsgiving this year, my friend Anna, baker extraordinaire, brought a batch of homemade baked pumpkin spiced donuts. And we were floored. They were so good. Naturally, I hopped onto Amazon and ordered a couple of donut pans the next day.
We’re big fans of eggnog in this house, and we like to consume it in as many forms as possible over the holidays—cookies, cakes, ice cream, you name it. So it only made sense to christen my donut pans with that spiced nutmeg-y goodness :)
Baked Eggnog Donuts With Cinnamon Glaze.
Most eggnog treats I’ve whipped up in the past have had a rich dark rum incorporated into it. (Kraken is our bougie rum of choice.) Especially where icing is involved. But! I wanted to change things up with this one. So I went with a simple finger-lickin’ cinnamon glaze. You just can’t go wrong with cinnamon.
Glaze is so easy to work with. All you really need is some confectioner’s sugar and a flavor-infused liquid—sometimes I add spices. If you can’t have your eggnog without a dose of rum, go for it and add a splash to the glaze along with your eggnog.
SO BAKED DONUTS. Does that mean they’re healthy? Well, no. They’re still an indulgence, let’s be real. But given the fact that they’re baked and made with unrefined sugar, they’re a smarter indulgence. That’s kind of reassuring, right?
These yummy treats go amazingly with the season’s belly-warming drinks, like mulled cider and hot cocoa. Or just dunk’em into your coffee or tea! So delish.
- 2 cups all-purpose flour
- 1/2 cup organic coconut palm sugar
- 1 tsp baking power
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1 cup eggnog
- 1 egg
- 4 TBSP extra virgin olive oil
- 1 tsp vanilla extract
- EGGNOG GLAZE
- 1 ½ cups powdered sugar
- 1/4 cup eggnog
- 1 ½ tsp ground cinnamon
- Preheat the oven to 350º F. Lightly grease two 6-count donut pans with a bit of butter or extra virgin olive oil and set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg in a large mixing bowl.
- With an electric hand mixer or stand mixer (with the paddle attachment), slowly and gently beat in the eggnog, egg, extra virgin olive oil, and vanilla extract. Mix until all of the ingredients are incorporated.
- Spoon the mixture into a large piping bag or ziplock bag and cut a 1/2-inch hole at the tip.
- Carefully pipe the mixture about 3/4 of the way into each donut mold.
- Place in the oven and bake for about 8-10 minutes, or until the donuts are slightly firm and a cake tester comes out clean.
- Remove the donuts from the oven and set them aside to cool completely before adding glaze.
- To make the glaze, whisk the powdered sugar, eggnog, and cinnamon together in a medium-sized bowl. Taste, and adjust as you see fit.
- Once the donuts cool, you can either dunk the tops of each donut into the glaze for full coverage, or simply drizzle the glaze over the donuts, as pictured in the recipe post.
- Store in an airtight container for up to 3-4 days.