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Mini Eggnog Donuts

Mini Eggnog Donuts

  • Author: Molly
  • Prep Time: 30 minutes (plus 2 hours inactive rise time)
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 24 mini donuts 1x


These Mini Eggnog Donuts are the perfect way to use up leftover eggnog from the holidays! A yeasted dough makes these fluffy and light and filled with the taste of the season.



For the Dough:

  • 1 envelope active dry yeast
  • ¼ cup sugar
  • 2 tablespoons warm water
  • 3¼ cups all purpose flour
  • ½ teaspoon freshly ground nutmeg
  • 1 teaspoon fine salt
  • ½ cup whole milk
  • ½ cup eggnog
  • 4 tablespoons unsalted butter, softened
  • 3 egg yolks
  • Vegetable oil, for frying (roughly 4 cups)

For the Coating:

  • 2 cups sugar
  • 1 teaspoon freshly grated nutmeg

For the Filling:

  • ⅓ cup eggnog
  • 4 oz cream cheese, softened
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • Tiny pinch of fine salt
  • 34 cups powdered sugar


For the Dough:

  • In the bowl of a stand mixer, whisk together the yeast, sugar, and warm water. Let sit for about 5 minutes or until foamy.
  • Meanwhile, whisk together the flour, nutmeg, and salt in another bowl.
  • Once the yeast mixture is foamy, stir in the milk, eggnog, egg yolks, and softened butter.
  • Fit the machine with the dough hook and add in the flour mixture. Mix on low speed for about 5 minutes, or until a soft, elastic ball of dough has formed. It should cleanly pull away from the sides of the bowl.
  • Turn the dough onto a lightly floured work surface and knead for a few minutes.
  • Spray your mixer bowl with nonstick spray (or lightly oil) and return the kneaded dough to the bowl.
  • Cover with a towel and allow to rise until doubled in size, about 1½ hours.
  • Punch down the dough and then divide it into quarters. Cut each quarter into 6 small pieces.
  • Roll each dough piece into small round balls and place on a baking sheet lined with parchment paper that has been dusted lightly with flour.
  • Cover the baking sheet with a towel and let the dough balls rise for another 30 minutes.
  • Meanwhile, pour the oil into a high-sided pot and fit it with a deep-fry thermometer. Heat the oil to 375°F.
  • Carefully place 3-4 donuts into the hot oil and fry for 1-2 minutes per side, or until they are golden brown.
  • Transfer the donuts to a baking sheet lined with paper towels.

For the Coating:

  • In a wide, shallow bowl, whisk together the sugar and nutmeg.
  • Roll the warm donuts in the sugar mixture to evenly coat.

For the Filling:

  • Once the donuts have cooled, make the filling by beating together the eggnog, cream cheese, nutmeg, vanilla, and salt in a stand mixer fitted with the whisk attachment.
  • Once the mixture is creamy and smooth, gradually add in the powdered sugar until the mixture is thick and fluffy, similar to a buttercream consistency.
  • Put the filling in a piping bag fitted with a small round tip.
  • Insert the tip of the piping bag into the side of each donut and gently and slowly squeeze the filling inside.
  • Serve immediately. Donuts will keep, well wrapped at room temperature, for a couple days.


Dough adapted from here.

Keywords: homemade yeast donuts, yeasted donuts, yeast donut recipe, eggnog donuts, eggnog cream, nutmeg sugar, eggnog recipes, eggnog donut recipe