These stunning Eggnog Custard Donuts are pillowy, soft, and filled with a rich and creamy eggnog custard and topped with a simple eggnog glaze.
This one is for all the eggnog fans! These donuts are loaded with creamy and festive eggnog flavor. This recipe uses my very popular and incredible dough recipe for Homemade Yeast Doughnuts (which I also use for my Old-Fashioned Peach Fritters and Bakery Style Apple Fritters!). The eggnog custard is made with real eggnog, brown sugar, and butter for the ultimate rich flavor.
If you love eggnog desserts, be sure to try my Glazed Eggnog Cookies, Baked Eggnog Cheesecake Bars, or Eggnog White Chocolate Chip Cookies this Christmas!
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⭐️ Why You Need to Make This Recipe
- Flavor: The best of both worlds, this recipe offers incredible homemade doughnuts and all the goodness of rich and creamy eggnog, all in one!
- Texture: Smooth, creamy custard and fluffy yeasted doughnuts are the perfect texture combo.
- Method: Don't be intimidated by making doughnuts from scratch! It does take a few hours and has multiple steps, but look at it as an activity to do over Christmas break!
🧈 Ingredients
Here are the ingredients needed to make these eggnog donuts filled with eggnog custard.
Ingredient Notes
- Yeast: This dough recipe requires active dry yeast (also called traditional yeast).
- Sugar: Some granulated white sugar for in the dough, brown sugar for the custard, and powdered sugar for the icing on top!
- Eggnog: Yes, this recipe has the real stuff in it!
- Nutmeg: The key spice in eggnog, a little nutmeg in the custard and icing makes sure the flavor really shines!
- Rum Extract: We will add a little rum extract to the custard and some to the icing on top for a buttery flavor. Alternatively, you could use a little spiced rum in the icing to make a rum & eggnog doughnut for the adults! I have done this, and it's amazing!!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the warm water, ½ teaspoon of sugar, and active dry yeast. Let it sit for 10 minutes or until bubbly and frothy.
Step 2: In a separate bowl, whisk together the warm milk, melted butter, sugar, egg, vanilla, and salt. Whisk in the yeast mixture once frothy.
Step 3: Add 2 ½ cups of flour and mix until a loose dough begins to form. Turn the mixture out onto the countertop and knead for 5 minutes, adding the remaining ¼ cup of flour as needed until a smooth and soft dough forms.
Step 4: Shape into a ball and place the dough back into the bowl.
Step 5: Cover and let rise in a warm place for 1 hour or until doubled in size. Make the custard while the dough rises.
Step 6: In a saucepan, whisk together the brown sugar and flour. Add about ½ cup of the eggnog and whisk until incorporated. (This prevents lumps of flour.) Add the remaining eggnog and whisk well. Bring the mixture to a boil over medium heat while stirring often. Boil for 2 minutes, stirring constantly until the custard thickens.
Step 7: Immediately whisk in the butter, nutmeg, vanilla, and rum extract.
Step 8: Pour into a heat-safe bowl and cover with plastic wrap directly against the hot custard to prevent a skin from forming. Let cool down slightly before refrigerating for at least 1 hour or until fully chilled and set.
Step 9: Roll out the dough on a floured countertop to a ½-inch thickness and cut out 12 donuts using a 2 ½-inch round cookie cutter.
Step 10: Arrange on a sheet pan that has been lined with parchment paper and dusted lightly with flour. Cover and let rise in a warm place for 30 minutes. Once risen, poke a few small holes in each donut using a toothpick. This helps prevent large air pockets in the donuts.
Step 11: Fry the donuts in 350℉ oil until golden brown, flip, and continue frying the other side until golden brown. Transfer to a pan lined with paper towel to soak up the excess grease. Let the donuts cool completely before filling.
Step 12: Use the handle of a wooden spoon to make a hole in the side of each donut and open up a cavity inside. Transfer the chilled and set custard to a piping bag or Ziplock bag and pipe 2-3 tablespoons of custard into each donut. Whisk together the icing ingredients to make an icing that is thin enough to dip the tops of the donuts in.
Dip each filled donut in the icing. Top with a sprinkle of nutmeg to garnish, if desired.
💡 Top Tip
If you want to be a little naughty, try replacing some of the eggnog in the icing with spiced rum to make a fun and tasty spiked rum & eggnog doughnut for adults! These eggnog custard-filled doughnuts are also really tasty with a chocolate icing on top, something like I put on my Marbled Pound Cake with Chocolate Icing.
❓ Recipe FAQs
I have not tested this recipe to be dairy-free and but you could probably try it with dairy-free milk, butter, and eggnog alternatives.
Due to the high dairy content in the custard, these doughnuts should be chilled to store. I recommend filling the doughnuts immediately before serving. Store any leftovers in an airtight container in the refrigerator for up to 2 days, though they are best served fresh.
🍩 More Doughnut Recipes
Looking for other recipes like this? Try these:
If you tried these Eggnog Custard-Filled Doughnuts or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Eggnog Custard Donuts
Equipment
- mixing bowls
- measuring cups & spoons
- baking sheet(s)
- parchment paper
- round cookie cutter
- large dutch oven or heavy pot, to fry in
Ingredients
For the Dough
- ¼ cup warm water (110℉)
- ½ teaspoon granulated white sugar
- 1 ½ teaspoons active dry yeast
- ½ cup warm milk (110℉)
- 3 tablespoons salted butter (melted)
- 3 tablespoons granulated white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2 ½-2 ¾ cups all-purpose flour
- 1 litre neutral oil suitable for frying *
For the Custard Filling:
- ¼ cup packed brown sugar
- ¼ cup all-purpose flour
- 2 cups eggnog
- 5 tablespoons salted butter
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ½ teaspoon rum extract
For the Icing
- 2 tablespoons salted butter melted
- 1 ½ cups powdered sugar (confectioners sugar)
- ¼ teaspoon ground nutmeg
- ½ teaspoon rum extract *
- 2-3 tablespoons eggnog *
Instructions
- In a small bowl, stir together the warm water, sugar, and active dry yeast. Let it sit for 10 minutes or until bubbly and frothy¼ cup warm water, ½ teaspoon granulated white sugar, 1 ½ teaspoons active dry yeast
- In a separate large mixing bowl, whisk together the warm milk, melted butter, sugar, egg, vanilla, and salt. Whisk in the yeast mixture once frothy.½ cup warm milk, 3 tablespoons salted butter, 3 tablespoons granulated white sugar, 1 egg, 1 teaspoon vanilla extract, ½ teaspoon sea salt
- Add 2 ½ cups of flour and mix until a loose dough begins to form. Turn the mixture out onto the countertop and knead for 5 minutes, adding the remaining ¼ cup of flour as needed until a smooth and soft dough forms.2 ½-2 ¾ cups all-purpose flour
- Shape into a ball and place the dough back into the bowl. Cover and let rise in a warm place for 1 hour or until doubled in size. Make the custard while the dough rises.
- In a saucepan, whisk together the brown sugar and flour. Add about ½ cup of the eggnog and whisk until incorporated. (This prevents lumps of flour.) Add the remaining eggnog and whisk well. Bring the mixture to a boil over medium heat while stirring often. Boil for 2 minutes, stirring constantly until the custard thickens.¼ cup packed brown sugar, ¼ cup all-purpose flour, 2 cups eggnog
- Immediately whisk in the butter, nutmeg, vanilla, and rum extract. Pour into a heat-safe bowl and cover with plastic wrap directly against the hot custard to prevent a skin from forming. Let cool down slightly before refrigerating for at least 1 hour or until fully chilled and set.5 tablespoons salted butter, ½ teaspoon ground nutmeg, ½ teaspoon vanilla extract, ½ teaspoon rum extract
- Roll out the dough on a floured countertop to a ½-inch thickness and cut out 12 donuts using a 2 ½-inch round cookie cutter. Arrange on a sheet pan that has been lined with parchment paper and dusted lightly with flour. Cover and let rise in a warm place for 30 minutes. While the donuts are rising, heat around 3-4 inches of oil in a heavy pot or Dutch oven over medium heat.1 litre neutral oil suitable for frying
- Once risen, poke a few small holes in each donut using a toothpick. This helps prevent large air pockets in the donuts. Fry the donuts in 350℉ oil until golden brown, flip, and continue frying the other side until golden brown. Transfer to a pan lined with paper towel to soak up the excess grease. Let the donuts cool completely before filling.
- Use the handle of a wooden spoon to make a hole in the side of each donut and open up a cavity inside. Whisk together the melted butter, powdered sugar, nutmeg, rum extract, and enough eggnog* to make an icing that is thin enough to dip the tops of the donuts in. Transfer the chilled and set custard to a piping bag or Ziplock bag and pipe 2-3 tablespoons of custard into each donut. Dip each filled donut in the icing. Top with a sprinkle of nutmeg to garnish, if desired. Enjoy!2 tablespoons salted butter, 1 ½ cups powdered sugar, ¼ teaspoon ground nutmeg, ½ teaspoon rum extract, 2-3 tablespoons eggnog
Notes
- Sunflower oil, canola oil, or peanut oil are best for frying doughnuts because they all have a high smoke point and neutral flavor.
- You could try replacing some of the eggnog in the icing with spiced rum to make a fun and tasty spiked rum & eggnog doughnut for adults
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