I have found a new holiday favorite! With eggnog, cranberries, and a sprinkle of nutmeg, these baked donuts were a huge hit!
Personally, I’m not a huge fan of eggnog. My husband, on the other hand, loves it (without the alcohol). But these donuts…are amazing! I tried to deliver some to a neighbor (so I wouldn’t eat too many), but my husband told me they were too good to share.
Did I mention they are baked?! I finally broke down and bought a donut pan. This was my first time using it. I think we will be having a lot more donuts in the future!
Cranberry Eggnog Donuts
Slightly adapted from Shugary Sweets
2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
3/4 cup eggnog
1/4 cup applesauce
1/4 cup dried cranberries, chopped
Preheat oven to 325°F. Grease and flour the donut pan (don’t forget).
In a large bowl, whisk flour, sugar, baking soda, baking powder, salt and nutmeg. Beat in egg, applesauce, and eggnog. Fold in dried cranberries. Transfer batter to a large ziploc bag and cut a hole in one corner to squeeze out the batter.
Fill the donut pan 1/2 to 2/3 full (I filled it a little too full my first time). Bake at 325°F for 10-12 minutes. Donuts are ready when the tops spring back when lightly touched.
Remove from pan and cool.
1 1/2 cup powdered sugar
3 Tbsp eggnog
1/8 cup dried cranberries, chopped
pinch of nutmeg
Beat sugar with eggnog for 2-3 minutes. Dip tops of cooled donuts into icing. Sprinkle with a little nutmeg and chopped dried cranberries.
I hope you love these donuts as much as we did. Today is the third month of the Improv Challenge. This month’s ingredients are Eggnog and Cranberries (previously we did caramel & apples and cream cheese & pumpkin). Be sure to check out the other fabulous links below. I think you will find some fabulous recipes.