Brown Butter Eggnog Snickerdoodle Donuts

Name: Brown Butter Eggnog Snickerdoodle Donuts
Prep time: 15 min
Cook time: 11 min
Yield: 1 serving
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; 3 tablespoons unsalted butter, melted; 1 cup sugar; 1 1/2 tablespoons cinnamon; 1-2 tablespoons eggnog; 1 cup confectioners' sugar; 1/4 teaspoon salt

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Prep Time
15 mins
Cook Time
15 mins
Course
Breakfast
Cuisine
American

Brown Butter Eggnog Snickerdoodle Donuts

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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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

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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.