Eggnog Donuts

It's time to start baking! And planning holiday menus! And adding elastic to all your clothes! Seriously, though, this is such a fun time of the year to try new things and show love for family and friends by baking delicious treats. And these eggnog donuts are just the thing.

And really, donuts aren't so bad if they're BAKED, am I right? These have eggnog in both the batter and the glaze, and they are a delicious thing to wake up to, or to have mid-morning or mid-afternoon coffee with, or for a bedtime snack with a big glass of milk. The possibilities are nearly endless!

These are wonderful as an addition to brunch. I served them with an egg bake and they were both a big hit. But nothing beats homemade donuts. If you don't have a donut tin, I'm sure you could find one easily and have it delivered to your house within the week. I'm just sayin'. No excuses. Make these donuts.

Find more holiday inspiration at Inspiration Monday, Busy Monday, Inspire Me, Inspire Me 2, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us, Whisk It, Wonderful Wednesday, Full Plate.

Eggnog Donuts

Donuts:
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. butter, softened
1/2 cup sugar
2 eggs
1 cup Eggnog

Glaze:

1 cup powdered sugar
1/4 cup Eggnog
Nutmeg for sprinkling

For the donuts, mix the flour, baking powder and salt. Set aside.

Cream sugar and butter until smooth. Add egg and eggnog and mix well. Gradually add the dry ingredients and mix until combined.

Pour batter into greased donut tins, filling each mold about 2/3 full. Bake at 325 for 12-13 minutes. Transfer donuts to a cooling rack and cool completely.

For the glaze, whisk together the powdered sugar and eggnog until no lumps remain. Dip donuts into glaze and return, right side up, to rack. Grate fresh nutmeg over the top, or sprinkle dried nutmeg on top. Makes 12 donuts.