Every December I get so excited, and slightly overwhelmed with all the wonderful flavors that I want to bake with. I want to make every eggnog and peppermint recipe I see practically. As you can tell, this is primarily a baking month with not a whole of healthy recipes. That’s what January is for, right? I have a bunch of recipes I need to squeeze in before Christmas- so be prepared for a lot of amazingness coming at you this next week!
So, let’s start with this marathon with some donuts! Baked, yeasted donuts at that. Really, the only way I make them. I don’t deep fry donuts very often at all. Like maybe every couple of years I’ll make a batch. Baking is healthier and frankly, so much easier. No, you don’t get the exact same consistency and texture of a fried donut, but I am willing to make that sacrifice. This is actually the first of three recipes I will be sharing with you for holiday baked donuts. Now that I think of it, this would be really fun event to do for a party, or with a group of kids. Bake a bunch of donuts and let everyone dip, sugar and fill them! Who wouldn’t love a donut party?
To start the trio of recipes is eggnog. These fluffy donuts are rolled in a cinnamon sugar coating, and filled with a creamy, eggnog, frosting-like filling. The filling is dangerously addictive. It’s super creamy thanks to actual eggnog and cream cheese, with a touch of nutmeg. It’s perfection.
As with all donuts, they really are the best the day they are made. With that said, my family and I have no problem wolfing down days old donuts. But they do lose their fluffy texture, but they definitely don’t lose any of their taste. It just depends on how picky your texture preferences are! If you’re looking for a make-ahead option, I would make the dough and set it to rise in the refrigerator over night. Take it out an hour before baking so it can come to room temperature. Bake, sugar and fill as usual. Make a batch of holiday donuts and be merry.
Source: Donut recipe adapted from Glazed, Filled, Sugared & Dipped
For the donuts
- 3 1/4 teaspoons active dry yeast
- 1 1/2 cups whole milk, warmed
- 3 cups bread flour
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 large egg
- 1 teaspoon vanilla extract
- 6 Tablespoons unsalted butter, softened
For the coating
- 6 Tablespoons melted unsalted butter
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
For the filling
- 2 oz. full-fat cream cheese
- 2 Tablespoons unsalted butter, softened
- 2 1/2-3 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 3 Tablespoons eggnog
- 1/8 teaspoon ground nutmeg
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the yeast and milk. Let sit for about 5 minutes or until bubbly.
- In a small bowl, whisk together the bread flour, all-purpose flour, sugar, and salt. With the mixer on low speed, slowly pour the flour mixture into the yeast mixture. Stir in the egg and vanilla extract until just combined, then mix in the butter. Increase the speed to medium and mix for 5-8 minutes, until the dough pulls completely away from the bowl and dough is smooth.
- Turn the dough out on to a lightly floured surface and form into a ball. Place in a grease bowl, turning once to coat, cover with plastic wrap or a clean kitchen towel and place in a warm spot. Let rise until nearly tripled in size, 2-3 hours.
- Once the dough has risen, preheat the oven to 350ºF. Line two baking sheets with silpat or parchment paper. Gently deflate the dough and roll out on a lightly floured surface to 1/2-inch thick. Using a round 2 1/2-3 inch round biscuit cutter, cut the dough into rounds and place on the prepared baking sheets. Re-roll the dough only once. You can discard the scraps or bake them for bite-sized snacks.
- Place the donuts in the preheated oven and bake for 10-15 minutes, or until light golden brown.
- Cut a small hole in the side of each donut to fill with the filling later. Whisk together the sugar and cinnamon in a shallow bowl. While the donuts are still hot, dip the donuts in the melted butter to coat, then roll in the cinnamon/sugar mixture, shaking off any excess.
- If serving the donuts within in the hour, making the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the together the cream cheese and butter on medium speed until combined. With the mixer on low speed, slowly mix in 2 1/2 cups confectioners’ sugar, vanilla extract, eggnog and nutmeg. Increase the speed to medium-high and beat the frosting until smooth and creamy, about 2 minutes. If necessary, mix in the last 1/2 cup confectioners’ sugar. You want it to be creamy and smooth, but firm enough that you can pipe it easily into the donuts. Fit a pastry bag with a small round tip and fill the bag with the frosting.
- When ready to serve the donuts, pipe the frosting into the pre-made hole in each donut until the donut puffs slightly from the filling and just comes out the hole. Serve immediately.
Donuts are best eaten within a few hours after they have been filled. Although, if you aren't picky or serving them to guests, these are definitely acceptable up to a few days after being filled.