From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/18
Warning0 allergens identified
Eggnog Custard Donuts
For the Dough:
For the Custard Filling:
For the Icing:
Instructions
1
In a small bowl, stir together the warm water, sugar, and active dry yeast. Let it sit for 10 minutes or until bubbly and frothy
2
In a separate large mixing bowl, whisk together the warm milk, melted butter, sugar, egg, vanilla, and salt. Whisk in the yeast mixture once frothy.
3
Add 2 ½ cups of flour and mix until a loose dough begins to form. Turn the mixture out onto the countertop and knead for 5 minutes, adding the remaining ¼ cup of flour as needed until a smooth and soft dough forms.
4
Shape into a ball and place the dough back into the bowl. Cover and let rise in a warm place for 1 hour or until doubled in size. Make the custard while the dough rises.
5
In a saucepan, whisk together the brown sugar and flour. Add about ½ cup of the eggnog and whisk until incorporated. (This prevents lumps of flour.) Add the remaining eggnog and whisk well. Bring the mixture to a boil over medium heat while stirring often. Boil for 2 minutes, stirring constantly until the custard thickens.
6
Immediately whisk in the butter, nutmeg, vanilla, and rum extract. Pour into a heat-safe bowl and cover with plastic wrap directly against the hot custard to prevent a skin from forming. Let cool down slightly before refrigerating for at least 1 hour or until fully chilled and set.
7
Roll out the dough on a floured countertop to a ½-inch thickness and cut out 12 donuts using a 2 ½-inch round cookie cutter. Arrange on a sheet pan that has been lined with parchment paper and dusted lightly with flour. Cover and let rise in a warm place for 30 minutes. While the donuts are rising, heat around 3-4 inches of oil in a heavy pot or Dutch oven over medium heat.
8
Once risen, poke a few small holes in each donut using a toothpick. This helps prevent large air pockets in the donuts. Fry the donuts in 350℉ oil until golden brown, flip, and continue frying the other side until golden brown. Transfer to a pan lined with paper towel to soak up the excess grease. Let the donuts cool completely before filling.
9
Use the handle of a wooden spoon to make a hole in the side of each donut and open up a cavity inside. Whisk together the melted butter, powdered sugar, nutmeg, rum extract, and enough eggnog* to make an icing that is thin enough to dip the tops of the donuts in. Transfer the chilled and set custard to a piping bag or Ziplock bag and pipe 2-3 tablespoons of custard into each donut. Dip each filled donut in the icing. Top with a sprinkle of nutmeg to garnish, if desired. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Temperature Control for Yeast Activation 🌡️Keep your warm milk and water between 110-115°F when activating the yeast; temperatures above 120°F will kill the yeast and prevent proper dough rising.
- Chill Custard Before Filling ❄️Refrigerate your eggnog custard filling for at least 2 hours until it reaches a thick, pipeable consistency; this prevents it from leaking out during frying and ensures clean, professional-looking donuts.
- Oil Temperature is Critical 🛢️Maintain your frying oil at exactly 350-360°F using a candy thermometer; too cool produces greasy donuts, while too hot burns the exterior before the interior cooks through.
- Bloom Your Eggnog in the Glaze 🥛Mix powdered sugar with eggnog gradually while whisking to create a smooth, lump-free glaze; adding eggnog in stages prevents clumping and ensures a silky, professional finish.
- Rest Fried Donuts Before Filling 🕐Allow donuts to cool for 10-15 minutes on a wire rack before filling; warm donuts will cause the custard to separate, while cooled donuts hold fillings perfectly.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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