Eggnog Baked Donuts.

Okay I’m not a huge fan of Eggnog (to drink) but love it baked into treats, as a recent discovery.  These little treats pack a lovely subtle eggnog flavor and pair that up with a cinnamon sugar crust on the top… folks, this is holiday perfection!

*Adaptation from Ina Garten.

Ingredients:

Baking spray with flour
Donut pans (I used mini size)
2 cup of all-purpose flour (I used King Arthur’s)
1 cup of sugar
2 teaspoons of baking powder
1 heaping teaspoon of cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 egg, beaten
1 1/4 cup of eggnog
2 tablespoons of butter, melted (always use unsalted so you can control your sodium)
2 teaspoons of vanilla extract

Topping:

8 tablespoons of butter (I used Smart Balance) melted on the stove over low heat source
1/2 cup of sugar
1/2 cup of ground cinnamon

Directions:

Preheat your oven to 350 degrees.  Spray your donut pans and set aside.

In you a large mixing bowl add the flour, sugar, powder, cinnamon, nutmeg and salt.  Sift the dry ingredients once.

In a separate smaller bowl, blend the egg, eggnog, butter and vanilla.  Whisk to combine.  Then add to the dry ingredients. Whisk until incorporated.  Then fill each donut well about 1/2 or a tiny bit more with the batter.  Bake.  For regular sized donut pans, bake for 17-19 minutes.  For mini donuts, bake for about 9-11 minutes.  When a toothpick inserted comes out clean, the donuts are ready.

Remove and let cool for 4 minutes.  Mix the topping ingredients in a shallow bowl and set aside.

Then dip one side in the melted butter and then dip into the cinnamon and sugar topping mixture.   Place on a platter and watch them disappear.

— Knead to Cook