Mini Cinnamon Egg Nog Donuts with an Egg Nog Glaze
Medically reviewed by Christiana George Updated Date: December 17, 2022
Before I share this recipe with you, I want to give a shout out to the wonderfully talented Ashton from Something Swanky that I met while attending Online BlogCon. She is the artist behind my new blog design. I have been wanting a face-lift for my blog for a while now, but didn’t have the know how to do it myself. So I contacted Ashton and told her what I wanted and she brought my ideas to life. Now every time I click on my page, I have a huge smile on my face. If you are looking for your own blog face-lift, check out her Etsy shop here. She has great prices, is very friendly, and does a fabulous job.
Last weekend, while my Babycakes donut maker was still warm from baking my Mini Chocolate Ginger Donuts, I put together this recipe. I simply replaced the milk and vinegar in my Mini Churro Donuts, with Hood Vanilla Egg Nog and reduced the amount of sugar. I can’t say I have every been a fan of egg nog. I did not grow up drinking it. I may have had some here and there. I have never had it with any alcohol added. I did have a glass while making this recipe and it was delicious, but one glass is enough. It is pretty rich and sweet. Perfect for baking though. It really goes well with cinnamon and adds a moist texture and rich flavor to the donuts.
I got to use my Tovolo Pancake Pen again. This time I smartened up though. I mixed my batter in my Pampered Chef batter bowl. It was much easier to pour the donut mixture in the pen this way.
Ooh, just look at all those beautiful speckles of cinnamon goodness. After making the first batch, I did realize that unlike my other donuts, 2 minutes is enough baking time for these. Any more than 2 minutes and the donuts became hard and dry when cooled. Two minutes was enough time for the insides to bake and still remain moist and soft after cooled.
I also replaced the milk in my regular glaze recipe for egg nog to really bring out the flavor.
Oh yeah, just let the glaze drip off the sides. Tell me this doesn’t make you drool right now.
I sprinkled a little cinnamon sugar on top to finish them off. I didn’t have any granulated sugar left, so I used brown sugar. I think I like it better for a topping because it is not so gritty.
Mini Cinnamon Egg Nog Donuts with an Egg Nog Glaze
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 2 minutes
Keywords: bake dessert egg nog cinnamon Christmas donuts
Ingredients (36 donuts)
For the donuts
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1 1/4 cup Hood Vanilla Egg Nog
- 1/2 teaspoon vanilla
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
For the glaze
- 1 cup powdered sugar
- 4 tablespoons egg nog
For the topping
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
For the donuts
Using a hand mixer or stand mixer, beat together oil and sugar. Add eggs and vanilla. Stir in the egg nog and mix well.
Stir together the flour, baking powder, baking soda, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients and mix, making sure to have a nice smooth mixture.
Use a piping bag, a Ziplock bag with tip cut off, or a pancake pen, to fill each donut reservoir with about 2 tbsp of batter.
Bake for about 2 minutes or until toothpick inserted in center of donut comes out clean.
Place hot donuts on cooling rack with a wax paper underneath and prepare the glaze.
For the glaze
In a small bowl whisk together powdered sugar and egg nog until smooth.
Dip the tops of each donut in the mixture ,then place back on the cooling rack until the glaze is dry.
For the topping
Mix together the brown sugar and cinnamon until well blended.
Then before glaze dries, sprinkle the tops of the donuts with the mixture. Put as little as or as much as you desire.
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Brioche Hamburger Buns, Or Let’s Get That Grill Fired Up
I don’t know about you, but I’ve always viewed hamburger buns as purely functional things. They’re receptacles, carb-wrappers, so you don’t get your hands dirty while eating the truly desirable bits within. Cheese, for instance, and grilled onions, and sauteed mushrooms. Oh right, and the patty too.
Buns are integral to the entire structure of the burger, yet they’ve done little to niggle my desire, warrant my enthusiasm, or raise lustful thoughts (and shouldn’t they? Given their namesake and all). Until now, that is.
These buns—blogged about by Deb and later Sara—are dreamy: as in, they bake like a dream, come together in a cinch, and their ingredients can be found in most anyone’s pantry. They’re also versatile: I chose all-purpose, whole wheat, and rye flour to go in mine, and they came out hearty but light, soft but complex. But most importantly, they raise the hamburger bun to a higher echelon, one that will no longer be left until the end as an afterthought. And is there anything worse than forcing yourself to eat afterthoughts?
You’ll be ready to fire up your grill after making these.
BRIOCHE HAMBURGER BUNS
Adapted from Smitten Kitchen and Sprouted Kitchen
Makes 8 regular-sized buns
Ingredients:
3 Tbsp warm milk
2 tsp active dry yeast
2-1/2 Tbsp sugar
2 large eggs
1/2 cup whole wheat flour
1/2 cup rye flour
2-1/3 cups all-purpose flour
1-1/2 tsp salt
2-1/2 Tbsp unsalted butter, softened
sesame seeds (if desired)
Directions:
In a glass measuring cup, combine one cup warm water, milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk the flours with the salt. Add the butter by rubbing it into the flour between your fingers, making crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Scrape onto a clean, well-floured counter and knead (by scooping it, slapping it onto the counter, and turning) until smooth and elastic (8 to 10 minutes). It should be sticky, so try not to knead in too much flour.
Shape the dough into a ball and return it to the bowl. Cover it with plastic wrap and let it rise until doubled (1 to 2 hours).
Line a baking sheet with parchment paper. Divide the dough into 8 equal balls. Gently roll each ball and arrange them 2 to 3 inches apart. Cover the baking sheet loosely and let the dough rise until doubled (1 to 2 hours).
Set a shallow pan with water in it on your oven floor or lower rack. Preheat the oven to 400 degrees Fahrenheit. Beat the other egg with 1 Tbsp of water and brush the egg wash onto the buns. Sprinkle sesame seeds on top, if using. Put the baking sheet in the oven and bake for about 15 minutes (turning halfway through), until the buns are golden-brown. Transfer to a rack and cool.
Note: I kept them in the fridge for about a week after I baked them and they still tasted good. Just heat them up on the grill or toast them right before eating.
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