Baked Eggnog Donuts with Streusel Topping transform holiday favorites like eggnog, pecans, spiced rum, and nutmeg into a delicious breakfast treat.
Dear Lord, these donuts were good. I would give anything for one right about now. They turned out so soft and springy. The donuts had just the right amount of sweet to bring out the flavors of the eggnog. The glaze was the perfect mixture to add a bit of sweet flavor, but also to secure the crunchy sweet and salty pecan streusel. Yep – mighty delicious.
I love making baked donuts because they aren’t that different than a muffin but oh so much more fun. I use a Wilton donut pan. I only have one pan, but these donuts only take about 10 minutes to cook and another 5 minutes with them in the pan that I just pop out the first six and then bake my second half dozen, rather than have two pans. Plus, that gives me time to make my icing and my streusel topping.
I love a little crunch on a donut. A typical fried donut doesn’t really need that wow factor because a good old fashioned fried donut has enough fat to cover all your YUM bases. I find that I like a little extra something on my baked donuts. I could eat a big bowl of the struesal all by itself. Put it on top of a soft icing topped eggnog donut and this girl is in heaven.
Are you drooling yet?
And here’s my donut after I took two very large unlady-like bites out of it. Sooo good!
- 2 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup powdered sugar (start with one cup and add more until you reach your desired thickness)
- 2 tablespoons eggnog
- 1 teaspoon pure vanilla extract
- 1 tablespoon spiced rum (optional... but of course I'm recommending)
- 1/4 teaspoon nutmeg
- 1 cup raw pecans, smashed
- 2 tablespoons brown sugar
- 2 tablespoons all purpose flour
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- To make the donuts:
- Preheat oven to 325 degrees F and grease donut pan with spray or butter.
- In a medium sized bowl, combine melted butter, granulated sugar, and brown sugar. Stir by hand until creamy, about one minute. Add eggs, eggnog, and vanilla extract and stir to combine. Add dry ingredients and stir to combine. Do not over-mix as that increases the likelihood of tough donuts.
- Add batter to pastry bag fitted with a large round tip or a plastic bag with the corner snipped off (that's all I do) and pipe the batter into the donut pan(s). Do not overfill the donut wells. Just distribute the batter evenly.
- Bake 9-11 minutes in the preheated oven just until dough is set and will spring back when touched. Allow to cool for about 5 minutes in the pan, then transfer to a cooling rack.
- To make the icing:
- Whisk together powdered sugar, eggnog, vanilla, spiced rum, and nutmeg until desired consistency is achieved. Add more powdered sugar if you want a thicker icing.
- To make the streusel topping:
- Combine pecans, brown sugar, flour, and salt in a baking dish. Dot with butter. Bake in 325 degree F oven while donuts are baking (or after). Stir occasionally while cooking to distribute butter. Cook until nuts are fragrant, about 15-20 minutes.
- Frost the donuts after they have cooled by dipping the tops in the icing, then scooping the streusel topping on while the icing is still wet so that it sticks. Add as much or as little as you want.
- Store in airtight container in refrigerator.