Baked Eggnog Glazed Chocolate Donuts

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/4 cup Cocoa powder
  • 1/4 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1 Nutmeg
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Drinks

  • 1/2 tsp Espresso

• Dairy

  • 1 tbsp Butter
  • 6 tbsp Half & half
  • 1/4 cup Sour cream

• Beer, Wine & Liquor

  • 3 tbsp Eggnog

Found on alattefood.com

Description

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/2 tsp espresso powder (optional, but it brings out the flavor of chocolate)
• 1 egg
• 6 Tbsp half & half
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 Tbsp butter, melted
• 1 1/2 cups powdered sugar
• 3-4 Tbsp eggnog (depending upon how thick or thin you want your glaze)
• nutmeg, ground or freshly grated for sprinkling (optional)

Directions

• Preheat the oven to 400 degrees. Grease a donut pan with baking spray and set aside.
• In a bowl, mix flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt, nutmeg, and espresso powder together until well combined. Set aside.
• Whisk the egg and half & half together. Make a well in the center of the dry ingredients, and add the wet ingredients. Mix until combined (batter will be fairly thick).
• Add in sour cream, vanilla extract, and butter; mix until well combined.
• Pour batter into greased donut pan, filling each donut cavity about 3/4 of the way full (this batter can make about 7-8 donuts).
• Bake for 8-9 minutes, or until the donut springs back when touched. Allow to cool a few minutes before removing from the pan.
• Whisk powdered sugar and 3 Tbsp of glaze together. If the glaze is too thick, add in the remaining Tbsp of eggnog.
• Dip each donut, face down, into the glaze. Sprinkle with nutmeg, if desired, and allow glaze to set, about 10 minutes.
• Enjoy!