I like eggnog, but my brother…he loves eggnog. His one request was that I bring home my donut pan and what did I forget? You betcha. The donut pan. Someone please remind me that when I come back next week…to bring my donut pan.
My brother can drink a lot of eggnog. In general, he eats like a scavenging animal — nothing for prolonged periods of time and then binges. Despite knowing this isn’t good for him, it continues. When eggnog is in season his prolonged fasts lead to binges of not only food, but beverages. The boy (man?) can put down a sickening amount of eggnog within a matter of minutes.
My first thought is usually, “Did you even TASTE that?”
And my second thought is something along the lines of, “I wonder how many calories and grams of cholesterol were in that?” I’m guessing in the range of 1,500 calories and about two week’s worth of cholesterol. Not that I count…
These baked donuts have the richness of eggnog without the over-powering yolky-ness (new word) that usually causes noses to turn. Like many people, Mr. Prevention doesn’t like eggnog but he really liked these baked donuts.
According to him, you can’t taste the eggnog. According to me, it’s there but not over-the-top.
As for baked donuts, these were stellar. I must say, they’re in the top 3 of my most favorite baked donut recipes. And considering the fact that I’ve tried many, that’s saying something. These also kept a bit better than some of the other donuts I’ve made. I took these to work and my co-workers loved them.
All I could think was if you think they’re good now, just imagine how amazing they are fresh from the oven. Swoon. So spoil yourself and your loved ones just a bit with this holiday-themed breakfast. Of course holiday sprinkles add a special touch, but I think sprinkles always add a special touch.
1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 large egg, at room temperature
3/4 cup low-fat eggnog, at room temperature
1/4 cup 0% plain Greek yogurt
1 cup confectioners’ sugar
3 Tbsp low-fat eggnog
sprinkles to garnish (optional)
Preheat oven to 325 F. Spray donut pan with nonstick cooking spray.
Whisk the flours, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Add the egg, eggnog and yogurt and stir until well combined.
Fill each donut well about 1/2 full. Bake for 10-12 minutes, or until the donuts spring back when lightly pressed. Transfer donuts to a wire rack to cool for a few minutes before glazing.
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. Yield: 1 1/2 dozen donuts.
Nutrition Information (per donut): 122 calories; 0.72 g. fat; 16 mg. cholesterol; 236 mg. sodium; 26.9 g. carbohydrate; 0.66 g. fiber; 1.8 g. protein
Result: These were rich and spongy and not dry in the least. These are for sure a favorite baked donut recipes, perfect for the eggnog lover! These are a bit more indulgent than some of the other baked donuts I’ve made, but well worth the few extra calories and touch more sugar for a special morning…delicious!! Enjoy!
We are visiting my Grannie for the holidays, dad and I are going to the Illini game this afternoon, and then I’m meeting up with a bunch of gal pals for dinner and live music. Fun-filled day! I hope Mr. Prevention misses us girls…we sure miss him 😉
Edit: Forgot to announce the winner of the Chobani Giveaway was Holly of Splash of Gourmet! Congrats, Holly…I’ll be in touch!