I can’t believe Christmas is creeping up on me. I have so much to do still. I haven’t even started my shopping yet. I really need to get it together and get it done. In the meantime, I will have a donut. I made these eggnog donuts last year with cinnamon and they were so moist and full of flavor. I just had to make them again, but with a peppermint twist.
The ingredients are pretty basic. The Andes Peppermint Crunch I have found at Target, Walmart, and World Market.
And with my Babycakes donut maker machine, they bake up fast. Just three minutes per batch. I baked these while hosting four neighborhood kids who were baking up their own treats with my daughter and her Easybake oven.
They kids ate a few of the donuts as is. Later on I topped the donuts with an egg nog glaze and some candy cane sprinkles. Either way, they are delicious. They ended up with just the right amount of peppermint flavor versus eggnog. You have got to try adding eggnog to your baked donuts. It really gives the donuts a richer flavor and keeps them moist on the inside.
Mini Peppermint Egg Nog Donuts
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 2-3 minutes
Keywords: bake dessert snack peppermint egg nog Christmas donuts American winter
Ingredients (36 mini donuts)
For the donuts
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1 1/4 cup Hood Vanilla Egg Nog
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Andes Peppermint Crunch Baking Chips
For the glaze
- 1 cup powdered sugar
- 4 tablespoons egg nog
Optional topping
- candy cane sprinkles
Instructions
For the donuts
Preheat your Babycakes Donut Maker.
Using a hand mixer or stand mixer, beat together oil and sugar. Add eggs and egg nog and mix well.
Stir together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix, making sure to have a nice smooth mixture.
Then add the peppermint chips and mix until all incorporated.
Use a piping bag, a Ziplock bag with tip cut off, or a pancake pen, to fill each donut reservoir with about 2 tablespoons of batter.
Bake for about 2-3 minutes or until toothpick inserted in center of donut comes out clean.
Place hot donuts on cooling rack with a wax paper underneath and prepare the glaze.
For the glaze
In a small bowl whisk together powdered sugar and egg nog until smooth.
Dip the tops of each donut in the mixture ,then place back on the cooling rack until the glaze is dry.
For the topping
Add your sprinkles before the glaze dries to be sure they will stick.
