Eggnog Snickerdoodle Donuts (Baked)

17
Ingredients

30m
Prep Time

10m
Cook Time

40m
Ready In

Recipe: #21859

November 23, 2015

Categories: Breads, Eggs, Oven Bake Vegetarian, Quick Breads, Flour, Butter/Margarine, Kosher Dairy, more

recipe by:
Mikekey

"These are baked, not fried, so lower fat. Great for fall with a cup of hot cider."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (115.4 g)
Calories 398.6
Total Fat - 9.5 g
Saturated Fat - 5.7 g
Cholesterol - 57.6 mg
Sodium - 285.2 mg
Total Carbohydrate - 77.3 g
Dietary Fiber - 1.2 g
Sugars - 63.9 g
Protein - 3.4 g
Calcium - 89.6 mg
Iron - 0.6 mg
Vitamin C - 0.3 mg
Thiamin - 0 mg

Step 1

Melt 2 1/2 tablespoons butter over medim-high heat until it turns golden brown.

Step 2

Preheat oven to 350 degrees (F).

Step 3

Generously grease a doughnut pan; set aside.

Step 4

In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggnog, browned butter, and egg.

Step 5

Gently fold the wet mixture into the dry mixture - don't over mix!

Step 6

Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.

Step 7

In the meantime, melt the butter for the snickerdoodle coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.

Step 8

In a small bowl combine the confectioners sugar, eggnog, and salt; whisk smooth. The glaze should be thick but easily pourable; add more eggnog/sugar as needed.

Step 9

Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.