These easy homemade baked chocolate donuts are topped with an eggnog glaze and sprinkle of nutmeg!
Drum roll, please.
It’s my first eggnog recipe! For someone who claims to be as obsessed with Christmas as I am, I probably should already have an eggnog recipe up here on the blog. But, I’m going to let you in on a little secret here–I don’t actually like eggnog. Well, drinking eggnog, that is. I know. I have texture issues (apparently), and eggnog is too thick, I think?
Don’t hate me yet, eggnog lovers. While I may not love drinking it, I do love the flavor of eggnog! And let me tell you, it is fantastic when paired with chocolate–specifically chocolate donuts. The eggnog is the perfect consistency to work as a glaze (resolving my texture issues), and adds so much flavor.
You have got to try these.
These easy chocolate donuts are rich and cake-like, and taste like Christmas magic with this eggnog glaze! Christmas magic, I tell you. 😉
Homemade donuts have become one of my newest obsessions. I made these Peppermint Mocha Donuts recently (you’re welcome) , and these Maple Bacon Donuts were insane (super late to that maple + bacon party, but O-Mmmm-G, crazy good).
Let’s discuss the whole ‘baked’ thing. In my world, when something is baked, instead of fried, it’s automatically a lot healthier than the alternative. 😉 (Don’t judge me, guys). If you don’t have a donut pan, I am going to
demand suggest you add it to your Christmas list. Frying things in hot oil gives me all the anxiety, so to me, a donut pan is the absolute best thing in the world.
It’s the little things in life.
Homemade Chocolate Donuts. Eggnog Glaze. Your Saturday morning breakfast straight needs this.
- 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)
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.
Here are some other favorite baked donut recipes: