Eggnog Custard Donuts

These stunning Eggnog Custard Donuts are pillowy, soft, and filled with a rich and creamy eggnog custard and topped with a simple eggnog glaze.

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 12 donuts

Calories: 347 kcal per serving

Ingredients

¼ cup - warm water
½ tsp - granulated white sugar
1 ½ teaspoons - active dry yeast
½ cup - warm milk
3 tablespoons - salted butter
3 tablespoons - granulated white sugar
1 - egg
1 tsp - vanilla extract
½ tsp - sea salt
2 ½ cups - all-purpose flour
1 Liter - neutral oil suitable for frying
¼ cup - brown sugar
¼ cup - all-purpose flour
2 cups - eggnog
5 tablespoons - salted butter
½ tsp - ground nutmeg
½ tsp - vanilla extract
½ tsp - rum extract
2 tablespoons - salted butter
1 ½ cups - powdered sugar (confectioners sugar)
¼ tsp - ground nutmeg
½ tsp - rum extract*
2 tablespoons - eggnog

Instructions

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
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.
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.
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.
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.
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.
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.
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.
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!

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