“Snowy” Soft Eggnog Baked Crumb Donuts.

It’s snowing on donuts!

I never thought donuts could be this fluffy.

It’s all in the sour cream (or Greek yogurt if that floats your boat). Really, the key to making fluffy baked donuts as opposed to dense, heavy ones is the sour cream or Greek or plain yogurt. It’s magical and makes all the difference.

And the crumb topping. To be honest, the donuts are really nothing entirely special without it. It makes all the difference (besides the sour cream in the donut batter) 🙂

Merry Christmas!!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

"Snowy" Soft Eggnog Baked Crumb Donuts.

Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup light, packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup unsalted butter, melted

Eggnog Donuts

  • 2 large eggs
  • 2/3 cup light, packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup sour cream
  • 1/2 cup eggnog
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • confectioner’s sugar ((for garnish))
  1. Preheat oven to 350 degrees F. Grease donut pan. Set aside.
  2. In a small bowl, whisk together all the crumb topping ingredients until a crumb mixture forms. Set aside.
  3. In a large bowl, whisk together eggs, brown sugar, butter, sour cream, eggnog, and vanilla. Fold in flour, baking powder, baking soda, cinnamon, and salt. Spoon batter into each cavity of donut pan, filling about ¾ of the way full. Top each donut with crumb topping, and bake for 7-10 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with powdered sugar, and eat warm! Merry Christmas!

 

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