By Tracey
Baked Eggnog Donuts
from Shugary Sweets
Ingredients:
Donuts
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 large egg, at room temperature
- 3/4 cup eggnog, at room temperature
- 1/4 cup applesauce
Glaze
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons eggnog
- sprinkles to garnish (optional)
Directions:
Preheat oven to 325 F. Spray 2 donut pans (6 wells each) with nonstick cooking spray.
Whisk the flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl. Add the egg, eggnog and applesauce and beat until well combined. The batter will be fairly thick.
Transfer the batter to a piping bag or large resealable bag. Cut the bottom (or corner if you’re using a ziptop bag), and pipe the batter into the wells of the donut pans, filling each about 1/2-3/4 full. Bake for 10-12 minutes, or until the donuts spring back when lightly pressed.
Transfer the pans to a wire rack and let the donuts cool for a few minutes before turning them out to cool completely.
To make the glaze: Whisk the confectioners’ sugar and eggnog in a wide, shallow bowl until smooth. Dip the donuts into the glaze then garnish with sprinkles (if using) while it’s wet. Allow the glaze to set before serving. Store the donuts in an airtight container.
Makes 12 donuts.
