Light and fluffy, these Cinnamon Sugar Eggnog Donut Holes make for a perfect breakfast or dessert. Nutmeg, Eggnog and Rum Extract flavors make this a Christmas classic that even the kids can enjoy.
The countdown to Christmas is on and this blog is quickly becoming a dessert blog. I’m sorry…but not really. I love the holidays because of all the cookies, cakes, and homemade candies. But I have to say that out of all sweets, donuts are my favorite. The day I can walk into a donut shop and get nothing will probably be the day that pigs fly.
There is a specialty donut shop here in Southern California called Sidecar Doughnuts. Perhaps you have seen it before? They were featured on an episode of Unique Sweets on the Cooking Channel. (At least how that is how I found them.)
They make BEST donuts I have ever had. The menu is seasonal, with a handful of donuts being staples that they keep every month. Our favorite of their base flavors is the Vanilla Madagascar Twist. It is just a simple raised donut but the dough is the lightest, airiest thing imaginable…think brioche. Real vanilla bean goes right into the dough and after being fried it gets coated in a decadent vanilla bean glaze. I am pretty sure these little twists fall straight from heaven. They are that good!
Of course the seasonal flavors are pretty phenomenal too. This month’s menu includes Gingerbread and Eggnog…which brings me to the inspiration for these Cinnamon Sugar Eggnog Donut Holes. They are light, fluffy and filled with eggnog goodness. I thought about dipping them in a glaze when they were done baking but Cinnamon Sugar just seemed more fitting.
The good news about these donuts is that you DON’T need a donut hole pan, you can just use a mini muffin tin or a cake pop maker. These donuts taste best fresh out of the oven. The heat from the donut helps the cinnamon sugar stick. Of course so does a good swirl in melted butter.
Happy Donut Eating!
Cinnamon Sugar Eggnog Donut Holes
Ingredients
Eggnog Donut Holes:
- 3 Cups All-Purpose Flour
- ¼ Teaspoon Baking Soda
- 2½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Ground Nutmeg
- 12 tablespoons Butter softened
- ⅔ Cup Granulated Sugar
- 2 Large Eggs
- ½ Teaspoon Rum Extract
- 1 Cup Good Quality Eggnog
Cinnamon Sugar Topping:
- 5 Tablespoons Butter Melted
- ½ Cup Granulated Sugar
Instructions
Eggnog Donut Holes:
- Preheat the oven to 350°. Spray a mini muffin pan or doughnut hole pan with nonstick cooking spray. Set aside.
- In a medium bowl combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, cream together the butter and sugar with a hand mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add in the eggs one at a time, mixing well after each addition. Add the rum extract.
- Add ⅓ of the flour mixture to the bowl, alternating with ⅓ of the eggnog. The batter will be very think, try not to overmix. Just make sure all the ingredients are well combined.
- Fill each mini muffin cavity about ¾ of the way full (almost to the top).
- Bake on 350° for 10-15 minutes or until a toothpick comes out clean.
Cinnamon Sugar Topping:
- In a bowl, melt the butter. In a separate bowl, combine the sugar and cinnamon. Once the donuts are done cooking and are slightly cooled (cool enough to handle), dip the full donut in the melted butter, roll in the cinnamon sugar mixture and place on a serving plate. Best if served warm!
