BROWN BUTTER EGGNOG SNICKERDOODLE DONUTS

 

Servings 8servings
Prep Time 30minutes
Cook Time 10 - 11minutes
Passive Time 30minutes
Submitted By Ashley Manila by BakerbyNature

These brown butter eggnog snickerdoodle donuts are insane! So light and fluffy; baked eggnog donuts are coated in cinnamon sugar and finished off with an eggnog glaze. The perfect way to kick off this holiday season!

Ingredients  
  • Donuts
  • 1 cup Gluten Free 1-to-1 Baking Flour + 2 tablespoons (you may also use all-purpose flour here if desired)
  • 1/4 tsp Cream of Tartar optional
  • 1/2 cup light brown sugar packed
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 cup eggnog
  • 2 1/2 Tbsp unsalted butter melted until browned
  • 1  large egg at room temperature
  • Snickerdoodle Coating
  • 3 Tbsp unsalted butter melted
  • 1 cup Sugar
  • 1 1/2 Tbsp Cinnamon
  • Glaze
  • 1-2 Tbsp eggnog
  • 1 cup Confectioner’s Sugar
  • 1/4 tsp Salt
Instructions
  1. Preheat oven to 350 degrees (F).
  2. Generously grease a doughnut pan; set aside.
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggnog, browned butter, and egg.
  4. Gently fold the wet mixture into the dry mixture - don't over mix!
  5. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  6. In the meantime, melt the butter for the snickerdoodle coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
  7. In a small bowl combine the confectioners sugar, eggnog, and salt; whisk smooth. The glaze should be thick but easily pourable; add more eggnog/sugar as needed.
  8. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
  9. Drizzle a swirl of eggnog glaze on each donut and serve! These are best eaten the day they are made.

This recipe is provided to you by Bob's red mill blog

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