Eggnog Donuts

Eggnog Donuts might be just the side dish you are searching for. This recipe makes 7 servings with 231 calories, 3g of protein, and 8g of fat each. For 38 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by Your Homebased Mom. From preparation to the plate, this recipe takes roughly 20 minutes. If you have baking powder, oil, eggnog, and a few other ingredients on hand, you can make it. It is perfect for Christmas. 31 person have tried and liked this recipe. It is a good option if you're following a dairy free diet. With a spoonacular score of 18%, this dish is not so outstanding. Try Eggnog Donuts, Eggnog Donuts (Baked), and Cappuccino Eggnog Donuts for similar recipes.

Servings: 7

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 tsp. baking powder

1 egg

2 to 3 Tbsp. eggnog

6 Tbsp. eggnog

Eggnog Donuts

Eggnog Glaze

1 cup all-purpose flour

3 Tbsp. granulated sugar

3 Tbsp. oil

1 cup powdered sugar

¼ tsp. rum extract

1 tsp. rum extract

½ tsp. salt

Equipment:

oven

frying pan

toothpicks

Cooking instruction summary:

For the donutsPreheat oven to 325 degrees F.Mix together the eggnog, extract, egg oil and sugar.Add the flour, baking powder and salt.Place into a plastic Ziploc bag and cut the corner off. Pipe into greased donut pan.Bake for 10 to 13 minutes until toothpick inserted into donut comes out clean.Dip into glaze while still warm.For the glazeMix all glaze ingredients together, starting with 2 Tbsp. eggnog. Add more to reach desired consistency.Dip tops of warm donuts into glaze and place on wire racks to set. You can dip them twice if you want.

 

Step by step:


1. For the donuts

2. Preheat oven to 325 degrees F.

3. Mix together the eggnog, extract, egg oil and sugar.

4. Add the flour, baking powder and salt.

5. Place into a plastic Ziploc bag and cut the corner off. Pipe into greased donut pan.

6. Bake for 10 to 13 minutes until toothpick inserted into donut comes out clean.Dip into glaze while still warm.For the glaze

7. Mix all glaze ingredients together, starting with 2 Tbsp. eggnog.

8. Add more to reach desired consistency.Dip tops of warm donuts into glaze and place on wire racks to set. You can dip them twice if you want.


Nutrition Information:

Quickview
230k Calories
3g Protein
7g Total Fat
37g Carbs
1% Health Score
Limit These
Calories
230k
12%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
37g
13%

  Sugar
23g
26%

Cholesterol
34mg
12%

Sodium
186mg
8%

Get Enough Of These
Protein
3g
7%

Selenium
8µg
13%

Phosphorus
101mg
10%

Vitamin B1
0.15mg
10%

Vitamin B2
0.16mg
9%

Folate
35µg
9%

Vitamin E
1mg
8%

Manganese
0.13mg
6%

Calcium
62mg
6%

Iron
1mg
6%

Vitamin B3
1mg
5%

Vitamin K
4µg
4%

Potassium
131mg
4%

Vitamin B5
0.25mg
3%

Vitamin D
0.35µg
2%

Vitamin B12
0.14µg
2%

Magnesium
8mg
2%

Zinc
0.3mg
2%

Fiber
0.5g
2%

Copper
0.03mg
2%

Vitamin A
72IU
1%

Vitamin B6
0.03mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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