Brandied Eggnog
20m prep 10m cook 30m ready
These festive doughnuts are infused with eggnog and brandy, topped with a brown butter glaze and freshly grated nutmeg for a holiday treat.
Nutrition (per serving, estimated)
Estimated based off 2 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 330 mg
- Iron: 0.51 mg
- Magnesium: 48.3 mg
- Phosphorus: 277 mg
- Potassium: 419 mg
- Zinc: 1.17 mg
Let's Cook
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Step 1.
Prepare the cake dough of your choice, reducing the sugar to 3 tablespoons and replacing the milk with ¼ to ⅔ cup eggnog (at room temperature) and the vanilla with 1 tablespoon of brandy. Mix until the dough comes together.
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Step 2.
Fry or bake the doughnuts according to the recipe's instructions. For traditional doughnuts, fry in oil at 350°F until golden brown, about 1-2 minutes per side; for drop doughnuts, drop spoonfuls of batter into hot oil and fry until puffed and golden. Drain on paper towels.
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Step 3.
While the doughnuts cool slightly, prepare the Brown Butter glaze as directed, replacing the milk with the remaining 1 to 2 tablespoons of brandy. Stir until smooth.
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Step 4.
Dip the slightly cooled doughnuts into the glaze, letting excess drip off. Dust the tops with freshly grated nutmeg before serving.
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