An absolutely delicious yet super simple recipe. These Christmassy creations are perfect for the festive season but are still just as enjoyable all year round.
For the doughnuts
125g plain flour
¾tsp baking powder
¼tsp ground nutmeg
1 large egg
3tbsp vegetable oil
75g granulated sugar
1 teaspoon vanilla extract
For the glaze
1 pack Cinnamon Churros Happy Mallows
1tsp Glucose Syrup
Preheat the oven to 190ºC.
Grease a 6-well doughnut pan or spray it with nonstick cooking spray.
In a medium bowl, combine the flour, baking powder, nutmeg, and the salt. Whisk or stir to blend thoroughly.
In a mixing bowl, whisk the eggnog with the egg, vegetable oil, granulated sugar, and vanilla extract. Add the flour mixture and stir until well blended.
Spoon the batter into the wells of the doughnut pan, filling them about two-thirds full. Alternatively, to pipe the batter, spoon it into a plastic food storage bag and cut out a small piece of the corner. Squeezing the bag, pipe the batter into the wells.
Bake the doughnuts for about 9 to 11 minutes, or until set. A toothpick inserted into a doughnut should come out clean.
Let the doughnuts cool in the pan for about 10 minutes, then turn them out onto a rack.
Melt the mallows along with the syrup.
Dunk the tops of the doughnuts into the glaze and place them back on the rack to dry. The glaze would soak into the more porous bottoms, so the tops are best for glazing.