These eggnog donuts are baked, prepared with actual handmade eggnog, and topped with a sweet and sparkly eggnog glaze and, if you’re feeling fancy, sprinkles!

Remember the eggnog we made earlier? If you have any remaining, you can bake these eggnog doughnuts to continue the celebrations the following morning!

If you haven’t made your eggnog yet, determine whether or not to add alcohol. Boozy doughnuts = boozy eggnog. And I can tell you right now that it’s fantastic.

It adds flavor, spices, and is simply A+. If you don’t want to get high on your breakfast, simply leave it out.

They’ll be great either way since we’re using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. It’s the ideal all-purpose vanilla extract, with a robust (yet mellow) taste and wonderful, velvety after-tones.

And do you know what your holiday baking requires? More enchantment.

Ingredients for eggnog donuts

• cupunsalted butter, at room temperature
• a cup of granulated sugar
• a cup of light brown sugar
• 1 big room temperature egg
• a cup of greek yogurt or sour cream
• 1 tablespoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 2 teaspoon rum extract1 tablespoon rum
• 2 cups regular flour
• 1 tsp. baking powder
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1 teaspoon cinnamon powder
• 1 tsp salt
• cupeggnog

Tips for making eggnog donuts

• You may make them with or without alcohol. As I said earlier, you may keep the alcohol out of your homemade eggnog if you like.
• Rum or rum extract might be used. If you use rum extract, simply use half the quantity of rum called for in the recipe.
• You may make this using store-bought eggnog. I’m not going to tell if you don’t.

• Don’t go overboard! That applies for both the batter and the baking. Just mix the batter until it’s just blended, then bake until the tops are brown around the edges.
• The dough will be a touch crumbly before you add the eggnog, but don’t worry. Once you add the eggnog, it will all mix together into a thick dough.

Grab my secret weapon to filling a pastry bag: a pint glass!

Put a pastry bag with the sides pushed down over the side of a pint glass. Use a spatula to spoon the batter into the bag, which gives you more control, particularly with a thicker batter like this one.

Pull the pastry bag out of the glass and twist the top closed. Trim the bag’s end with scissors, and then start piping!

Fill the doughnut cavities slightly more than halfway. They don’t have to be precisely piped since we’ll be coating them with glaze in the end, which will mask any faults.

See? Nothing will be suspected.

So let’s take it a step further and add some festive sprinkles as well. Because, well, it’s the holidays, so why not?

How to store eggnog donuts

To be honest, they are better eaten on the same day. You may store them in an airtight jar in the fridge until the following day, but they will be soggy and won’t look as nice. So I’d make them and eat them the same day.

If you’re still looking for Christmas presents for your loved ones, try purchasing a Nielsen-Massey Holiday Flavors Bundle (includes vanilla, almond and peppermint extracts). They will be so thankful that they will most likely make you something wonderful as a thank you.

Now, appreciate your work, share what you’re prepared to part with, and have a wonderful Christmas!

Thank you to Nielsen-Massey for funding this recipe!