Eggnog Custard Donuts

Eggnog custard filled donut stacked on another donut.

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These stunning Eggnog Custard Donuts are pillowy, soft, and filled with a rich and creamy eggnog custard and topped with a simple eggnog glaze.

Prep Time1

Cook Time10

Rising Time1 30

Total Time2 40

Servings: donuts

Calories: 339kcal

Author: Naomi Andres

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 frothy
¼ 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

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.

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