Eggnog Doughnuts

Five Minute Pastry School: Eggnog Donuts

Описание:

Eggnog Donuts!
So, when I first opened the eggnog, which I had never tasted before in my life, and put my nose to the spout to smell it... I honestly almost threw up. Gross, I know. But I figured "well, people like this stuff so here we go!" Safe to say, whether you like eggnog or not, these donuts are freaking delicious. I don't have a donut pan but they baked beautifully in little stand-alone cupcake cups. The glaze on top finishes them wonderfully and keeps them moist. So good. Anyway, MERRY CHRISTMAS!

Episode 58

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MUSIC
Intro song: "Amplified" by George Watsky
(georgewatsky.com)

Apron from Anthropologie.
Recipe adapted from She Knows.

RECIPE:
1 C flour
1/3 C light brown sugar
3/4 t baking powder
1/4 t cinnamon
1/8 t nutmeg
1/4 t salt
1/2 C eggnog
1 egg
2 T oil
1/2 t vanilla

3 T eggnog
1 T Kahlua coffee flavored rum
1 1/2 C confectioners sugar

You'll Need:

1 cup commercial sour cream
1/4 cup butter or margarine
1/3 cup granulated sugar
1/2 teaspoon salt
3 1/3 cups all-purpose flour, divided
2 packages dry yeast
3/4 teaspoon ground nutmeg
2 eggs
Vegetable oil
Eggnog Glaze

Procedures : Combine eggnog, butter, sugar and salt in a small saucepan; place over low heat and cook, stirring constantly, until butter melts. Set aside and let cool to 105 to 115 degrees F.

Combine 2 cups flour, yeast and nutmeg; add warm eggnog mixture, and mix well. Add eggs and beat at low speed with an electric mixer 30 seconds, scraping bowl constantly; beat at high speed an additional 3 minutes. Stir in remaining 1 1/3 cups flour, mixing well. Place dough in a greased bowl, turning to grease top. Cover and chill at least 2 to 3 hours.

Punch down dough, and turn out onto a lightly floured surface. Cover and let rest 10 minutes.

Roll to 1/3-inch thickness, and cut with a floured doughnut cutter. Place doughnuts several inches apart on a greased baking sheet. Cover and let rise in a warm place (85 degrees F), free from drafts, about 45 to 50 minutes, until very light.

Heat 2 inches of oil in a large skillet to 375 degrees F. Add doughnuts, a few at a time, and fry 1 1/2 to 2 minutes until golden brown on both sides, turning once. Drain well on paper towels. While still warm, dip top of each in Eggnog Glaze.

Yields about 2 dozen.

Eggnog Glaze
2 cups sifted confectioners' sugar
3 tablespoons commercial eggnog
Dash of ground nutmeg

Combine all ingredients, and mix until smooth.

Yield: about 1 1/2 cup