The week between Christmas and New Years is a week of celebrations with family and friends for my family. Lots of visiting back and forth, and lots of good times. Sometimes the kids have sleepovers with cousins or friends. I have found that homemade donuts are a great addition to these visits. If the kids are old enough, they can handle the glazing of the donuts and really enjoy it.
All I have to do is whip the donut batter together and set the timer. Of course, one more thing–we get to use up the eggnog so I won’t drink all of it! I love the flavors of the holidays but I’m also glad when they are gone and I’m not tempted for one more taste of anything!
Since I started doing all these gluten-free recipes, I think the donuts have been the best surprise. Easy to make and so tasty! Here is the recipe I used.
- 1 cup Baking Free™ gluten-free All Purpose Flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 tablespoons salted butter, at room temperature
- ¼ cup powdered sugar
- 1 large egg
- ½ cup full fat eggnog
- ½ cup powdered sugar
- 2 tablespoons Eggnog
- Dusting of nutmeg
- Preheat oven to 325 degrees F. Spray the donut pan with baking spray. Set aside
- Mix the flour, baking powder and salt in a medium bowl and set aside.
- Cream the sugar and butter with a mixer until light colored and well mixed.
- Gradually add the dry ingredients to the creamed sugar and mix well.
- Split the batter evenly between the six donut molds--fill each ⅔ full.
- Bake at 325 degrees for 12-13 minutes. Transfer to cooling rack and cool completely.
- Mix powdered sugar and eggnog until smooth. Once donuts are cool, dip each into the glaze and return to rack.
- Sprinkle nutmeg over the tops. Makes 6 donuts. This recipe can be doubled to make 1 dozen donuts.