Recipe for cooking eggnog doughnuts

Breakfast Recipes :: Strudel Pastries and Donuts

Eggnog Doughnuts

1 c. commercial sour cream
1/4 c. butter or butter replacement
1/3 c. sugar
1/2 tsp. salt
3 1/3 c. all-purpose flour, divided
2 pkg. dry yeast
3/4 tsp. ground nutmeg
2 eggs
Vegetable oil
Eggnog Glaze

Combine eggnog, butter, sugar and salt in a sm. 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 c. 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 mins.. Stir in remaining 1 1/3 c. 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 mins..

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

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

Makes approximately about 2 dozen.

Eggnog Glaze
2 c. sifted powdered\sugar
3 Tbsp. commercial eggnog
Dash of ground nutmeg

Mix all ingredients, and mix until smooth.

Yield: about 1 1/2 c.