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My Country Kitchen


Eggnog Doughnuts

1/4 cup butter or margarine
1 cup eggnog
1/3 cup sugar
1/2 tsp. salt
3 1/3 cups all-purpose flour
2 pkgs. dry yeast
3/4 tsp. ground nutmeg
2 eggs
vegetable oil
eggnog glaze


Combine eggnog, butter, sugar, salt in a small saucepan; place over low heat, cook, stirring constantly, until butter melts. Set aside, let cool to 1-5-115. Combine 2 cups flour, yeast, nutmeg; add warm eggnog mixture, mix well. Add eggs, beat at low speed with an electric mixer 30 seconds, scraping bowl constantly; beat at high speed an additional 3 minutes. Stir in remaining 1 1/3 cups flour, mixing well. Place dough in a greased bowl, turning to grease top. Cover, chill at least 2-3 hours. Punch down dough, turn out onto a lightly floured surface. Cover, let rest 10 minutes. Roll to 1/3" thickness, cut with a floured doughnut cutter. Place doughnuts several inches apart on a greased baking sheet. Cover, let rise in a warm place (85), free from drafts, about 45-50 minutes, until very light. Heat 2" of oil in a large skillet to 375. Add doughnuts, a few at a time, fry 1 1/2-2 minutes until golden brown on both sides, turning once. Drain well on paper towels. While still warm, dip top of each in eggnog glaze. Makes about 2 dozen. Eggnog Glaze: Combine 2 cups sifted confectioners' sugar, 3 T. commercial eggnog, dash of ground nutmeg. Mix until smooth.