Chef Rob’s Egg Nog Glazed Doughnuts


Chef Rob's Egg Nog Glazed Doughnuts

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Cuisine: American
Course: Breakfast, Brunch, Kid Friendly, Seasonal
Servings: 12



  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 stick Prairie Farms butter, salted, melted & cooled
  • 1 cup cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp nutmeg
  • 2 eggs large, whole
  • 1 1/4 cup Prairie Farms egg nog


  • 2 cups powdered sugar
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 4 Tbsp Prairie Farms egg nog
  • Prairie Farms milk


  • Preheat oven to 375 degrees. Prepare metal doughnut pans by greasing with butter and dusting with flour. Set aside.
  • In a large bowl sift flour, sugar, baking powder, cinnamon, nutmeg and salt. In a second bowl, break eggs then whisk in egg nog, and melted butter. Fold the wet ingredients into the dry ones until just combined to avoid ‘tough’ doughnuts.
  • Spoon batter ¾ full into doughnut moulds. Bake about 10 minutes or until a toothpick comes out clean. Set pans on a wire rack to cool for a few minutes, then transfer doughnuts to a wire rack to cool completely.
  • Make the glaze by whisking powdered sugar, nutmeg, cinnamon, vanilla and egg nog to a smooth, slightly runny consistency. Thin with a little milk if necessary.
  • One by one, invert each doughnut, dipping top surface into glaze, wiggling a bit, then turning 90 degrees to allow excess glaze to run off. Return to wire rack to set.
  • Garnish with sprinkles to add a festive look. Enjoy!
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