‘Tis the season for an insane amount of holiday parties. I had two this weekend – one in which we hosted. You don’t know how much effort goes into a “TMZ Christmas” themed party until you throw one, you guys. What’s a TMZ Christmas party you ask? Well, it’s where we make our friends come to our house with food while dressed as D-List celebrities (I was Honey Boo Boo). Our decor was also something to be proud of. Celebrity mug shots and paparazzi silhouettes on the walls, blinking lights to mirror said paparazzi, and a mini pink blinged out Christmas tree of course. I would post photos, but I’m pretty sure I’d lose friends.
With a ton of holiday parties comes a ton of really delicious food. My favourite is clearly all the desserts. Cookies, candy, cakes…..I love them all. But rarely do I find doughnuts in the holiday baking repertoire. That’s why I wanted to make these delectable treats. These doughnuts are incredibly soft and sweet. The flavour of cinnamon sugar and eggnog glaze is so delicious. I love snickerdoodle cookies, so the thought of that flavour in doughnut form was a no-brainer.
In a small saucepan, melt butter over medium heat, swirling in the pan, until amber in colour.
Set aside to cool.
In a medium bowl, combine flour, cream of tarter, baking powder, brown sugar and salt.
Set aside.
In another medium bowl, combine eggnog, cooled browned butter.
Add egg and whisk until completely combined.
It’s important for the butter to be cooled or else it may scramble the egg.
Slowly combine your wet ingredients with your flour mixture.
Mix until just combined. You don’t want to over mix or else the doughnuts won’t be as fluffy.
Your batter should look like so.
Spoon batter into greased doughnut pans.
Bake in a 350 degree fahrenheit oven for 10-12 minutes, or until doughnuts spring back when pressed.
Cool doughnuts in pan for a couple minutes before transferring to a wire rack.
While doughnuts are cooling, combine sugar and cinnamon for the snickerdoodle coating in a medium bowl.
To make the eggnog glaze, combine powdered sugar and eggnog in a small bowl.
Add salt and whisk well to combine.
When the doughnuts are cool enough to handle, dip both sides in melted butter.
Next roll doughnuts in the cinnamon sugar mixture, coating completely.
Place back on wire rack to cool completely.
Drizzle eggnog glaze over top of each doughnut.
So soft and delicious.
The perfect amount of sweetness.
Enjoy!
- 1 cup + 2 tablespoons all-purpose flour
- 1/4 tsp cream of tartar
- 1/2 cup light brown sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup eggnog
- 2.5 tbsp unsalted butter
- 1 large egg, at room temperature
- 3 tbsp unsalted butter, melted
- 1 cup white sugar
- 1.5 tbsp cinnamon
- 1-2 tbsp eggnog
- 1 cup icing sugar
- 1/4 tsp salt
- In a small saucepan, melt butter over medium heat, swirling in the pan, until amber in colour. Set aside to cool.
- In a medium bowl, combine flour, cream of tarter, baking powder, brown sugar and salt. Set aside.
- In another medium bowl, combine eggnog, cooled browned butter.
- Add egg and whisk until completely combined. It’s important for the butter to be cooled or else it may scramble the egg.
- Slowly combine your wet ingredients with your flour mixture. Mix until just combined. You don’t want to over mix or else the doughnuts won’t be as fluffy.
- Spoon batter into greased doughnut pans.
- Bake in a 350 degree fahrenheit oven for 10-12 minutes, or until doughnuts spring back when pressed.
- Cool doughnuts in pan for a couple minutes before transferring to a wire rack.
- While doughnuts are cooling, combine sugar and cinnamon for the snickerdoodle coating in a medium bowl.
- To make the eggnog glaze, combine powdered sugar and eggnog in a small bowl.
- Add salt and whisk well to combine.
- When the doughnuts are cool enough to handle, dip both sides in melted butter.
- Next roll doughnuts in the cinnamon sugar mixture, coating completely. Place back on wire rack to cool completely.
- Drizzle eggnog glaze over top of each doughnut.
- Enjoy!