By Laura | Laura The Gastronaut
Prep Time: 45 minutes | Cook Time: 30 minutes | Resting Time: 1 hour 15 minutes | Total Time: 2 hours 30 minutes
Yield: ~8-10 donuts
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You don't have to be an eggnog lover to be a fan of these eggnog custard-filled donuts. These homemade fried donuts are filled with a sweet creamy custard flavored with eggnog and nutmeg. They are the perfect Christmas morning treat.
• 1/2 cup (118 mL) whole milk, warmed to about 110°F (43°C)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/3 cup (67 g) sugar, plus more for coating donuts
• 2 eggs
• 4 tablespoons (57 g) butter, melted & slightly cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 cups (384 g) flour, plus more as needed
• Vegetable oil, for frying
• 1/4 cup sugar
• 1 Tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 2 egg yolks
• 1/4 cup (50 g) sugar
• 2 tablespoons cornstarch
• 1 cup (237 mL) eggnog
• 3/4 cup (178 mL) whole milk
• 1/4 cup (60 mL) spiced rum
• 1/4 teaspoon salt
• 2 tablespoons (28 g) butter
• 2 teaspoons vanilla extract
• 1 teaspoon rum extract
• 1/4 teaspoon nutmeg
① Make dough: In a large bowl (or stand mixer bowl), pour in warm milk and stir in yeast. Let sit for 5 minutes.
② Add in sugar, eggs, butter, vanilla, salt, and flour. Stir with a wooden spoon (or mix with stand mixer with dough hook on medium speed, scraping down the edges to ensure all flour is incorporated) until dough comes together and pulls away from the sides of the bowl. You may need to add more flour a tablespoon at a time until dough pulls away from the sides. Don't add too much flour though- you want the dough to still be slightly sticky.
③ Knead dough: Place dough on a lightly floured surface, and knead with floured hands for 2-3 minutes until dough is a smooth and elastic ball. If using stand mixer, knead with dough hook for 2-3 minutes on medium speed until it's a smooth and elastic ball.
④ Let dough rise: Lightly oil a large bowl. Place ball of dough in oiled bowl, and roll around to coat dough in oil. Cover bowl with plastic wrap, and let rise in a warm area for 1 to 1 1/2 hours or until doubled in size.
⑤ Cut out doughnuts: Punch dough down. On a lightly floured surface, roll out dough to 1/2 inch thick with a rolling pin. Using a 3 1/2 inch donut cutter, cut out donuts. Regather dough, roll back out, and keep cutting out donuts until you have used all the dough. Place the cut donuts on a baking sheet lined with parchment paper. Cover with a clean kitchen towel, and let rise a second time while you heat up the oil.
⑥ Fry donuts: In a large heavy-bottomed pot, heat 2 inches of oil on medium heat to 375°F (190°C). Carefully put 2-3 donuts in the oil at a time, and fry donuts for 1 minute on each side or until the donuts are golden brown on the outside and cooked through. Keep adjusting the heat during the frying process to maintain 375°F. Remove donuts from oil using a slotted spoon and place on a baking rack.
⑦ Coat donuts in sugar: On a plate or in a bowl, combine all of the sugar coating ingredients. Roll each fried donut in the sugar mixture until covered.
⑧ Make eggnog custard: In a large bowl, whisk together egg yolks and sugar until the mixture is thick and pale yellow and forms the ribbon. Whisk in cornstarch until fully combined.
⑨ In a medium saucepan, combine eggnog, whole milk, spiced rum, and salt. Place over medium heat, whisking frequently, just until it begins to simmer. Pouring in a slow stream and whisking constantly, add warm eggnog mixture to the egg/sugar mixture. Be careful not to scramble your eggs- pour slow and whisk the entire time! Pour mixture into a clean saucepan, and place over medium-high heat, whisking constantly, until simmering. Lower heat to medium-low and cook for an additional 2-3 minutes, whisking constantly, until thickened. Remove from heat.
⑩ Whisk in the butter, vanilla extract, rum extract, and nutmeg. Continue to whisk until the butter is melted.
⑪ Fill donuts: Using a pastry bag or pastry syringe, fill each donut with about 2 tablespoons of eggnog custard. If using a pastry bag, I like to poke a hole in the side of the donut with the back-end of a spoon to make it easier to pipe in the eggnog custard.
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Find recipe at: https://laurathegastronaut.com/eggnog-custard-filled-donuts