You love eggnog? Cool. You don’t love eggnog? Okay…keep reading.
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.
Baked Eggnog Donuts adapted from Shugary Sweets and Tracey’s Culinary Adventures
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![/print_this]
My mom and I just got back from step class and walking the dog. Three days, three workouts – no slacking on vacation here!
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!
I’m like your bro– I LOVE egg nog. I seriously have to limit myself on it so that I don’t consume about 5,000 calories in one sitting 🙂
These look fantastic! I’ve never tried egg nog (!), but my husband absolutely loves it. He also happens to love doughnuts. I can’t wait to surprise him with these! 🙂
Looks delish! Any tricks for filling that donut pan without the batter going everywhere?
And as always, thanks for the great recipes. I have gotten so many compliments whenever I make them!
Reba, these are very forgiving! I actually use just a spoon and lump the batter in there. They always bake nice and evenly…some how, some way! 🙂
Yummy! I love how fluffy they look for being half whole wheat. What I really love about eggnog is the nutmeg, I can’t get enough of that flavor this year 😀
Another insulin worthy donut Nicole! Hope you had fun at the game and fun with the girls tonight! 😀
I’m off to find one of these new donut baking pans!! These would be great Christmas morning. 🙂
I’m truly debating whether to add a donut pan to my registry…this is tough. I mean, these sound SO GOOD! All of your donuts sound good (and look amazing). I do love eggnog, especially non-virgin eggnog 🙂
DON’T FORGET YOUR DONUT PAN WHEN YOU GO BACK HOME THIS WEEKEND!
I told my daughter months ago that I wanted a donut pan for Christmas. I have been studying on your donut recipes for months and I knew I wanted to GO THERE . And my grandson LOVES to go to The Donut Store (as he calls it) SO come Christmas Nana’s House can be the New DoNut Store and I now know What will be my first donut to bake . Can’t Wait. (Gotta go check that I have all the ingredients )
I’m 100% eggnog obsessed! Something tells me I would like these… 😉
Wow, these look fantastic!
I love eggnog so I know I would love these. I actually prefer the low fat kind though since it can get a bit thick.
Great job on your workouts! 🙂
AWESOME recipe! i think i need a donut pan…
I love your brother. I love eggnog! I don’t buy it though because I find it way too easy to drink too much of it and I can’t help but binge. When it’s there, I’ll indulge, but I haven’t had it in a few years.
I meant ‘I’m like your brother’. I don’t love your brother. That would be really weird.
Hi! These look wonderful, but I don’t have a donut pan. Do you think this will work in a cupcake pan? Thanks!
Sara: These should work in a cupcake pan, yep! I would fill each about 3/4-inch and up the baking time by a minute or 2. That’s my best guess, anyways 🙂
Thank you for the information, however, I found one at Michael’s today during my lunch break. Yay! Can’t wait to make these tonight.
Thanks for sharing the recipe. 🙂