If these doughnuts are baked they must be healthy, right? Maybe not, but they’re definitely worth the calories. Serve them at your holiday breakfasts and be sure to try dunking them in coffee!
The trick to baking doughnuts is to not overfill the pan. It’s great when muffins rise over the edge of the pan and form tasty tops, but part of what makes doughnuts visually appealing is their classic round shape. Overfilling the pan can result in a “muffin effect.” To avoid this, make sure to only fill the batter three-quarters of the way to the top of the pan. If there’s a slight bit of overhang with the finished product, simply slice it away with a serrated knife.
Baked eggnog doughnuts with eggnog rum glaze
Yields 6 doughnuts
- 1 cup all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon fresh grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup eggnog
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 3 tablespoons eggnog
- 1 tablespoon rum
- 1-1/2 cups powdered sugar
- Preheat the oven to 425 degrees F. Lightly grease a doughnut pan.
- In a medium-size bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the 1/2 cup eggnog, egg, vegetable oil and vanilla. Whisk the wet ingredients into the dry ingredients.
- Spoon the batter into the pan, filling each doughnut only 3/4 of the way.
- Bake for 7 minutes. Turn the doughnuts onto a cooling rack and allow them to cool.
- To make the glaze, whisk the powdered sugar into the 3 tablespoons of eggnog and rum. Dip each doughnut halfway into the glaze and allow the glaze to set.