Brown Butter Eggnog Snickerdoodle Donuts
Ingredients
- 1 cup + 2 tablespoons Bob's Red Mill 1-1 Baking Flour (you may also use all-purpose flour here, if desired)
- 1/4 teaspoon cream of tartar (optional)
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup eggnog
- 2 1/2 tablespoons unsalted butter, melted until browned
- 1 large egg, at room temperature
For the Snickerdoodle Coating:
- 3 tablespoons unsalted butter, melted
- 1 cup sugar
- 1 1/2 tablespoons cinnamon
For the glaze:
- 1-2 tablespoons eggnog
- 1 cup confectioners' sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees (F).
- Generously grease a doughnut pan; set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggnog, browned butter, and egg.
- Gently fold the wet mixture into the dry mixture - don't over mix!
- 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.
- 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.
- 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.
- 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.
- Drizzle a swirl of eggnog glaze on each donut and serve! These are best eaten the day they are made.
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