I didn’t want to post something sweet. I think people want a short break from sweet things. I know I do. But then I realized that people probably aren’t going to buy any more eggnog for 11 more months. So here’s something to do with that leftover eggnog! Or if you’re lucky, and you have some of this egg liqueur leftover, you can use that. That’s what I did. No more eggnog for me. Ever again.
I used honey instead of sugar. Yay! And there’s no fat! (unless you count the eggnog, but that’s no fun)
But look at that glaze. That glaze is all sugar and booze. Not so good. I guess you could leave out the glaze, but then they’re not very donut-y, so I highly recommend the glaze.
Ingredients:
2 cups (240 grams) whole spelt, whole wheat pastry, or whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup (80 grams) honey
1 egg, room temperature
1 egg, room temperature
3/4 cup (175ml) eggnog / egg liqueur*, room temperature
1/4 cup (28 grams) applesauce
up to about a tablespoon of dark rum or milk
I tried these with different types of liqueur and they weren’t nearly as good. They came out dry and not very tasty.
I tried these with different types of liqueur and they weren’t nearly as good. They came out dry and not very tasty.
Glaze:
~ 2 tablespoons eggnog / egg liquer
~ 1/2 tablespoon dark rum
~ 1/2 – 1 cup (65 – 130 grams) powdered sugar
Directions:
Preheat your oven to 325°F / 160°C. In a large bowl, mix together the dry ingredients. Add the wet ingredients but be careful not to over mix. The batter is quick thick. My egg liqueur is super thick, like custard, so I added about 2 teaspoons of rum to the batter to make it a little thinner.
Grease two donut pans (for a total of 12 donuts) very well. Some people like to pipe their batter into the pan, but I’m just way too lazy for that and use a spoon. Bake for 8 – 10 minutes (I’d check them even earlier – I made them once and it only took 6 minutes) or until they spring back when pressed lightly. Let them cool about five minutes in the pans and then turn them out onto a wire rack.
Grease two donut pans (for a total of 12 donuts) very well. Some people like to pipe their batter into the pan, but I’m just way too lazy for that and use a spoon. Bake for 8 – 10 minutes (I’d check them even earlier – I made them once and it only took 6 minutes) or until they spring back when pressed lightly. Let them cool about five minutes in the pans and then turn them out onto a wire rack.
For the glaze: It’s really hard to give measurements for the glaze because different eggnogs have different consistencies. What I did was to mix together the eggnog and rum and then add powdered sugar until I liked the consistency. I like a really thin glaze, so I didn’t use that much sugar compared to the original recipe, which uses 1 1/2 cups sugar.
If you’re going to eat them fresh, dip them in the glaze, sprinkle a little nutmeg over the tops and go at it. Or let the glaze set a little. If you’re not going to eat them fresh, I’d let the donuts cool completely and then glaze them.
Source: Shugary Sweets, via Tracey’s Culinary Adventures
12 comments on "100% Whole Grain Baked Eggnog / Egg Liqueur Donuts" — Add one!
I used the Calorie Count food analyzer and the one on the left is without the glaze and the one with the glaze is on the right:
Cal – 119 / 142
Fat – 1.9g / 2.2g
Carbs – 23.3g / 28.7g
Fiber – 2.5g / 2.5g
Sugar – 7.8g / 12.9g
Protein 3.8g / 3.9g
It got an 'A' without the glaze and a 'B' with the glaze.
I hope that helps! If you make them, I hope you enjoy them. :)
these look delicious – egg nog & donuts are my 2 favourite things practically! Can you please post the nutritional info on these (grams fat, carbs, grams fibre, grams protein)? Can be approximate. Thanks!!!
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
Katie – Thanks a bunch! And yes, everyone needs to get a doughnut pan! I can't wait to see what recipes you come up with once you have one. :)
Erin! These are GORGEOUS! Love the pics and doughnuts! I was actually considering getting a doughnut pan recently! Like you told Heidi…DO IT! So I will! :)
xx
Katie
Aww man. I didn't even realize that eggnog wasn't available any longer. I guess this was kind of pointless to post. Oh well, I hope you can make them next year. :)
I planned on making so many eggnog recipes this holidays season, but I never got a chance which is so sad. I'll have to give these a try nextbholiday season, when eggnog is available.
Yeah! Everyone needs a doughnut pan! I don't know how to make them gluten free, but if you're occasionally able to indulge in gluten (that sounds weird), the pumpkin doughnuts are definitely worth it. :)
You and those doughnuts, I love it – ahhhhh I really need to get myself in gear make some AND buy a pan! I have a gift card to bed bath and beyond for $25…guess what I will be treating myself to?!?
I wonder how I could make these gluten free…I need to experiment :)
such lovely photos too!
Heidi – Thanks! And I think a doughnut pan is a good idea. You could use a 50% off Michael's coupon and it'll be cheap and so worth it. :)
Miryam – Bailey's is my favorite too! I'm definitely trying this recipe out with Bailey's. Thanks for the idea!
Wow these look awesome. I am sure I could replace the eggnog for bailyes :-) it just my ultimate favorite drink!!
Awesome recipe – they look great! I especially love that you used honey. I really need to get myself a doughnut pan!!