Go Back
+ servings

Eggnog Donuts

These festive holiday donuts are a must-have if you love eggnog! Topped with eggnog frosting and warm spices, these are sure to put you in the holiday spirit!
Course Breakfast
Prep Time 20 minutes
Cook Time 2 minutes
Cooling Time 20 minutes
Servings 12 donuts


  • 2 cups flour
  • ½ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon rum extract
  • 5 tablespoons butter, melted
  • 4-5 cups vegetable oil, for frying, (see notes)


  • 1 cup powdered sugar
  • pinch of salt
  • 1 ½ tablespoons butter, melted
  • 2 tablespoons eggnog
  • ½ teaspoon vanilla extract
  • teaspoon ground nutmeg


  • Pour enough oil into a large pot to give you about an inch to two inches of oil. Heat oil to 365°F, over medium-high heat. Use a frying thermometer or a candy thermometer to ensure proper temperature. While oil is heating prepare donuts, (keep an eye on the oil temperature).
  • In a medium bowl, whisk together flour, ½ cup sugar, baking powder, cinnamon, nutmeg, and salt.
  • In a separate bowl, whisk together buttermilk, vanilla, rum extract, and melted butter.
  • Add the buttermilk mixture to the flour mixture, and using a fork, mix just until combined. Do not over mix.
  • On a lightly floured surface, roll dough to ½-inch thickness with a floured rolling pin. Then use a 3-inch pastry cutter and a 1-inch pastry cutter, cut out donuts and donut holes, placing cut-donuts on a parchment paper-lined baking sheet or cutting board. Re-roll as needed to use all the dough.
  • Once your oil has reached 365°F, place no more than 3 donuts in the oil at a time (or you run the risk of cooling your oil too much). Fry for about 2 minutes, flipping once. Donuts are done when they are golden-brown on both sides. Move to a paper towel-lined cooling rack to cool.
    **Keep an eye on your oil temperature and adjust the heat up or down to maintain a temperature of 355°F to 365°F.**
  • Allow fried donuts to cool to room temperature before dipping them in frosting.

To make the glaze:

  • Add all the glaze ingredients to a small bowl. Stir with a small whisk or a fork until the frosting is smooth.
  • The glaze should be thick enough to cling well to the cooled donut without running off the donut. If the glaze is too thick, add a teaspoon of eggnog and stir, adding more, one teaspoon at a time, until you've reached the desired consistency. To thicken the glaze, add a tablespoon of powdered sugar, stir.
  • Dip the tops of the donuts in the glaze twice, gently shaking off the excess.
  • Allow the donuts to sit for a couple of minutes to allow the glaze to set slightly.


The amount of oil you need will depend on the size of the pot you use. You'll want the pot big enough for three donuts to float freely. So an easy rule of thumb is, use enough oil to have at least an inch or two of oil in your pot.
You can reuse your oil. Allow the oil to cool completely, strain (to remove any food particles), and store in an airtight jar.  I recommend labeling your oil jar with what was last cooked in it and the date. 
I don't recommend keeping leftover donuts. They just do not taste the same the next day. So if you need to, make half of the recipe.