Eggnog Donuts with Streusel Topping

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 5/8 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 2 1/8 cups Flour
  • 1/2 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1/2 tsp Nutmeg
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Pecans, raw

• Dairy

  • 2 tbsp Butter
  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 1/8 cup Eggnog
  • 1 tbsp Spiced rum

Found on selfproclaimedfoodie.com

Description

Ingredients

• 2 tablespoons butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup eggnog
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 2 cups all purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup powdered sugar (start with one cup and add more until you reach your desired thickness)
• 2 tablespoons eggnog
• 1 teaspoon pure vanilla extract
• 1 tablespoon spiced rum (optional... but of course Im recommending)
• 1/4 teaspoon nutmeg
• 1 cup raw pecans, smashed
• 2 tablespoons brown sugar
• 2 tablespoons all purpose flour
• 2 tablespoons unsalted butter
• 1/4 teaspoon kosher salt

Directions

• To make the donuts:
• Preheat oven to 325 degrees F and grease donut pan with spray or butter.
• In a medium sized bowl, combine melted butter, granulated sugar, and brown sugar. Stir by hand until creamy, about one minute. Add eggs, eggnog, and vanilla extract and stir to combine. Add dry ingredients and stir to combine. Do not over-mix as that increases the likelihood of tough donuts.
• Add batter to pastry bag fitted with a large round tip or a plastic bag with the corner snipped off (thats all I do) and pipe the batter into the donut pan(s). Do not overfill the donut wells. Just distribute the batter evenly.
• Bake 9-11 minutes in the preheated oven just until dough is set and will spring back when touched. Allow to cool for about 5 minutes in the pan, then transfer to a cooling rack.
• To make the icing:
• Whisk together powdered sugar, eggnog, vanilla, spiced rum, and nutmeg until desired consistency is achieved. Add more powdered sugar if you want a thicker icing.
• To make the streusel topping:
• Combine pecans, brown sugar, flour, and salt in a baking dish. Dot with butter. Bake in 325 degree F oven while donuts are baking (or after). Stir occasionally while cooking to distribute butter. Cook until nuts are fragrant, about 15-20 minutes.
• Frost the donuts after they have cooled by dipping the tops in the icing, then scooping the streusel topping on while the icing is still wet so that it sticks. Add as much or as little as you want.
• Store in airtight container in refrigerator.