Eggnog Snickerdoodle Donuts (Baked)
Created by Mikekey on November 23, 2015
- Servings: 8
- Prep Time: 30m
- Cook Time: 10m
- Recipe #21859
Ingredients
- DONUTS
- 2 1/2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup eggnog (commercial type)
- 1 large egg (at room temperature)
- SNICKERDOODLE COATING
- 3 tablespoons unsalted butter (melted)
- 1 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- GLAZE
- 1 to 2 tablespoons eggnog (commercial type)
- 1 cup confectioners' sugar
- 1/4 teaspoon salt
How to Make
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Step 1: Melt 2 1/2 tablespoons butter over medim-high heat until it turns golden brown.
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Step 2: Preheat oven to 350 degrees (F).
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Step 3: Generously grease a doughnut pan; set aside.
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Step 4: In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggnog, browned butter, and egg.
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Step 5: Gently fold the wet mixture into the dry mixture - don't over mix!
How to Make
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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.
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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.
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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.
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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.
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Step 10: Drizzle a swirl of eggnog glaze on each donut and serve! These are best eaten the day they are made.