Well, Thanksgiving is over and around our place that means…. It’s officially time to jam out to Christmas music, deck the house with lights, and spend way too much money on a giant tree to put up in the foyer! YES! I love this time of year. My favorite part is picking out the tree because I love our giant Christmas trees we get every year. And when I say giant, I mean 11-12 footers. It’s quite fun, and everyone pitches in to help buy it.
Oh, and these donut holes would be heaven to wake up to Christmas morning. And, well, we all know Christmas isn’t complete without consuming eggnog in some way, so why not put it in donuts? These aren’t very time-consuming either, they’re easy to throw together and fry. I was planning on baking them, but baked donuts just aren’t donuts to me, they must be fried! Roll ’em in some cinnamon sugar and you have a delightful ball of.. sugary goodness! And I always end up putting more nutmeg in my store-bought eggnog. They never seem to put enough in there!
- 3 cups all-purpose flour
- 2 1/2 teaspoons quick-rise yeast
- 1 1/4 teaspoons salt
- 1/4 cup sugar
- 1/2 stick butter, softened
- 1 cup eggnog, room temperature
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 5 cups oil for frying (I used canola)
- 1-3 cups sugar
- 1 1/2 tablespoons cinnamon
- In a mixing bowl, whisk together the flour, salt, sugar, and nutmeg, set aside. In another bowl lightly beat the eggs and set aside.
- In an electric mixer with dough hook attached, add the eggnog, eggs, vanilla, softened butter, flour mixture, and sprinkle in the yeast. Beat on low speed until a soft dough forms, if the dough is a bit wet, add a little more flour till it's no longer sticky. The dough is ready to come out of the mixer when it starts to pull away from the sides of the bowl, about 5-7 minutes.
- Pull the dough out from the mixing bowl and turn out onto a lightly floured surface. Knead into a ball and place in a a large bowl that has been greased with 1 tablespoon of butter. Cover with a clean thin towel and place in a warm area until doubled in size, about 1 hour.
- When the dough has doubled in sized, turn it out onto a lightly floured surface and roll out into a circle that is about 1/2 inch thick. With a 1 1/2 inch round cutter, cut out as many circles possible and place on a large baking sheet lined with parchment paper. Cover again and let rise in a warm place for 30 minutes until puffy.
- Begin heating a large saucepan over medium heat with about 5 cups of oil. It's good to have a thermometer on hand as you need the oil to reach 350°F and stay there while frying the doughnuts. Have a baking sheet ready next to the oil with the sugar/cinnamon mixture spread on it.
- When the doughnuts are done rising, transfer 2-3 of them into the preheated oil and fry till golden, about 1 minute each side. Quickly remove each doughnut with a slotted spoon and roll around in the cinnamon sugar until fully coated, transfer to baking rack to cool. Before adding each new batch, make sure the oil always reaches 350°F again. Repeat this process till all the doughnuts are fried and generously covered in sugar. Allow all the doughnut holes to cool completely before serving.