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Eggnog Doughnuts served
Soft and sweet homemade eggnog doughnuts

Glazed Eggnog Doughnuts

Author: Flavelo
Recipes Cakes and Desserts
The essence of frying doughnuts is the sudden thermal shock to yeast dough. In hot oil, tiny bubbles in the dough (created by yeast) expand instantly, creating a fluffy interior. This version hides eggnog in the dough, which not only adds flavor but—thanks to alcohol and sugar—makes the crumb even softer and more tender.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large proofing bowl
  • Deep skillet or pot for frying
  • Doughnut cutter
  • Slotted spoon

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Alcohol

Instructions

1 ✓

Proof the yeast in warm milk with a teaspoon of sugar. It's ready when a frothy cap forms on top.

Tip: The yeast fungi 'wake up' and start producing gas. If it doesn't foam after 10 mins, the yeast is dead. [Start of fermentation].
2 ✓

Sift flour into a bowl, add salt, remaining sugar, egg yolks, butter, vanilla, and the 1/2 cup eggnog.

Tip: We skip egg whites here because the fat in yolks makes the dough tender, while whites would toughen it. [Dough structure].
3 ✓

Add the yeast mixture and knead for 10-12 minutes until smooth, shiny, and pulling away from the bowl sides.

Tip: Kneading stretches the proteins (gluten) in the flour, forming a net to trap gas bubbles. [Gluten network formation].
4 ✓

Cover and let rise in a warm place until doubled (approx. 45-60 mins).

Tip: Choose a draft-free spot; cold drafts can 'chill' the dough causing it to collapse.
5 ✓

Roll out to finger thickness (approx. 3/4 inch), cut out rounds, and let rise on the board covered for another 30 minutes.

Tip: This second rise is the secret to light doughnuts. Skip it, and they'll be dense.
6 ✓

Fry in hot oil (340°F / 170°C). First covered for 1-2 minutes (this makes them puff and get the ring), then flip and fry the other side uncovered.

Tip: Steam forms under the lid, helping the dough expand further while frying. [Steam effect].
7 ✓

Drain on paper towels. While warm, dip or brush with lukewarm eggnog, then dust with confectioners' sugar.

Tip: Warm doughnut pores are open, absorbing flavors better.

Recipe FAQ

Why is the doughnut greasy?
The oil was too cold (under 320°F/160°C). The dough soaked it up before a crust could form.
The center is raw.
Oil was too hot (over 355°F/180°C), so the outside burned before heat reached the center.

Ingredients

  • 4 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 tsp Salt
  • 1/2 cup Warm Milk
  • 1 packet (2 1/4 tsp) Active Dry Yeast
  • 3 1/2 tbsp Melted Butter (lukewarm)
  • 2 large Egg Yolks
  • 1/2 cup Eggnog (for dough)
  • 1 tsp Vanilla Extract
  • 2 cups Vegetable Oil (for frying)
  • 1/2 cup Eggnog (for glaze)
  • 1/2 cup Confectioners' Sugar (for dusting)