Yield: 4 donuts in a Wilton doughnut pan* and 1 dozen mini doughnuts in a Wilton mini-doughnut pan.
1 tablespoon butter, melted
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/2 cup eggnog
1/2 teaspoon vanilla extract
1 teaspoon baking powder
3/4 cup plus all-purpose flour**
Rum Eggnog Glaze
1/2 cup (or more) confectioners' sugar
1 to 2 tablespoons eggnog
1/2 to 1 teaspoon vanilla extract
1 to 2 tablespoons rum (brandy, cognac, Grand Marnier, etc.)
Heat oven to 325 degrees F and coat the doughnut pan or muffin pan well with cooking-spray or grease.
In a microwave-safe bowl, melt the butter and to it add the sugars and egg and stir by hand for about 1 minute or until creamy.
To the bowl, add the remaining ingredients and stir to combine. Do not over-mix as that increases the likelihood of tough doughnuts.
Spoon the batter into doughnut pans or muffin pans. Do not overfill the cavities especially if making mini donuts.
Bake for 9 to 11 minutes if making larger doughnuts or about 5 to 7 minutes if making mini-doughnuts. Bake until donuts spring back when touched or until dough is set. Donuts should be springy and may not be golden brown in color so don’t necessarily judge doneness by color; judge by texture.
Allow to cool slightly before removing from pan, about 5 minutes.
Rum Eggnog Glaze
While donuts are baking or cooling, make the frosting by combining
all ingredients and whisking or stirring, until desired consistency is achieved.
Frost the donuts after they have cooled.
Add a final dusting of coconut flakes, orange zest, cinnamon-sugar mixture; sprinkles, or other extras at the end, as desired.
* You can make muffins rather than donuts if you don’t have a donut pan.
** To make gluten free, use your favorite gluten free flour blend.
Depending on the type of eggnog used, you may need to add more flour. Batter should be fairly thick - thicker than pancake or waffle batter, but not as thick as cookie dough. Add enough flour to get a fairly thick batter, possibly 1/4 cup more than is called for.