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Egg Nog Glazed Doughnuts

Chef Rob's Egg Nog Glazed Doughnuts

Course Breakfast, Brunch, Kid Friendly, Seasonal
Cuisine American
Keyword breakfast, brunch, butter, dairy, donuts, doughnuts, Easy, egg nog, homemade, icing, seasonal, sugar, sweet
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
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!