Donuts with Baked Eggnog

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!

Baked Eggnog Donuts

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Prep Time: 10mins
Cook Time: 9mins
Total Time: 20mins
Servings: 8to 10 donuts
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These eggnog donuts are baked, made with real eggnog, and topped with a sweet and shiny eggnog glaze.


  • Donut maker
  • blending bowls
  • Hand held mixer
  • Mixing Stand
  • Bag of pastries (reusable)
  • Bags for pastries (disposable)


Eggnog Donuts

  • softened room temperature cupunsalted butter
  • 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 extract 1 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
  • homemade or storebought cupeggnog

Eggnog Glaze

  • 1 cup sifted powdered sugar
  • 2-3 tablespoons seggnog, as required for pourability
  • 1 teaspoon rum, optional but recommended
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • If necessary, add a little of salt.
  • Various holiday sprinkles


Eggnog Donuts

  • Preheat the oven to 375 degrees Fahrenheit. Set aside a doughnut pan sprayed with nonstick baking spray.
  • 3 cup brown sugar, light
    12 cup unsalted butter, 3 cup granulated sugar 1
    In a large mixing bowl, add butter, granulated sugar, and brown sugar and beat on medium-high speed until mixed and creamy.
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 2 cups greek yogurt or sour cream, 1 teaspoon rum

    Beat in the egg, yogurt, vanilla, and rum until well combined.
    1 huge egg and 1

  • 8 teaspoon cinnamon powder, pinch salt
    12 cups all-purpose flour, 2 teaspoon grated nutmeg, 12 teaspoons baking powder, 1 teaspoon baking soda 1 1
    Meanwhile, in a medium mixing basin, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
    2 1
  • Add the flour mixture to the butter mixture and blend until the dough resembles big crumbs.
  • 2 quarts eggnog

    Add the eggnog and blend well on low speed.

  • Put a pastry bag with the sides pushed down over the side of a pint glass. Now, scoop the batter into the bag using a spatula. Twist the bag’s top to keep it tight, then snip off the bottom tip; the hole should be big enough to pipe into the doughnut pan.
  • 4 full. Bake for 8-10 minutes, or until the top edges begin to brown.

    Pipe batter into prepared doughnut pan, filling each cavity approximately three-quarters full.

  • Let to cool in the pan for a few minutes before transferring to a wire rack to cool fully.

Eggnog Glaze

  • 1 teaspoon rum, 2 cups powdered sugar, 2-3 tablespoons eggnog 1 tsp ground cinnamon, 1 tsp ground nutmeg 1 teaspoon salt

    In a medium mixing bowl, combine the powdered sugar, eggnog, rum, cinnamon, and nutmeg.
    1 1

  • If it’s too sweet for you, add a sprinkle of salt, more eggnog if it’s not thin enough, or more powdered sugar if it’s too thin.
  • Quickly apply over tops of cooled doughnuts and sprinkle with sprinkles; the glaze will harden rapidly!
    Various holiday sprinkles
  • Serve immediately or keep refrigerated until ready to serve. Enjoy!


These donuts are best served same day.

Nutrition Facts

Calories: 434kcal | Carbohydrates: 72g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 245mg | Potassium: 117mg | Fiber: 1g | Sugar: 41g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

Thank you to Nielsen-Massey for funding this recipe!


Can donuts be baked instead of fried?

Traditional cake doughnuts were deep-fried in hot fat; modern cake doughnuts are cooked in a hot oven! Make your favorite doughnuts with a doughnut pan and this delectable recipe.

How to make donuts Martha Stewart?

2 teaspoon pure vanilla essence.
4 cup whole milk is another item.
2 big eggs, room temp.
2 tablespoons melted unsalted butter.
14 tablespoons baking powder.
1 teaspoon coarse salt.
34 cup granulated sugar + 2 tbsp.
2 1Ingredients
2 cups all-purpose flour.

How to make donuts without a donut?

All you’ll need is a cupcake pan and some tin foil! Fold the foil into a 4 × 4 square and carefully wrap it around your middle finger. Remove your finger and push the remaining form into the muffin tray. The outcomes: You’re left with a perfectly formed doughnut hole pan that produces round cooked donuts.

Are Krispy Kreme donuts baked or fried?

Krispy Kremes, like other doughnuts, are fried (cooked in oil). Frying quickly cooks the dough from the outside in, giving the doughnuts their unique crispy texture. The doughnuts are transported by conveyer belt into a vegetable oil bath heated to between 355 and 360 degrees Fahrenheit (about 180 C).

Are Dunkin donuts donuts fried or baked?

These doughnuts are indeed fried in oil. From August 17 through September 13, 2022, enjoy a $3 Medium Pumpkin Cream Cold Brew or Pumpkin Spice Signature Latte. We had fresh doughnuts brought in every morning while I worked there, so absolutely.

What is the secret ingredient in doughnuts?

Yeast is a little yet miraculous creature that aids in the rise of all doughs. Doughnuts without yeast may resemble thick disks rather than airy rings. Yeasts may be purchased in a number of forms, and some bakers even collect local yeasts to produce their own distinctive doughnut dough.

What makes old fashioned donuts?

Flour, sugar, butter, eggs, sour cream or buttermilk, and chemical leavener are the primary components of an old-fashioned doughnut. It is usually deep fried, has a crunchier or sharper texture than other types of cake doughnuts, and has cracks and pores on the top.

What can I use instead of frying donuts?

Visit Craftsy to discover the doughnut recipe and try making them for yourself. Instead of frying the doughnuts, bake them for approximately 20 minutes, or until golden, in a preheated 350° oven.

What is a donut without hole called?

LaMiaItalia. These traditional doughnuts are normally spherical with no holes in the centre and are leavened with yeast.

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