Eggnog And Peppermint Schnapps Doughnuts (Donuts)

Eggnog And Peppermint Schnapps Doughnuts (Donuts)

Now I know these are not perfectly shaped, but they are home made and full of flavour.
Saying that, I do love freshly home made doughnuts, they truly are a treat, and oh so good with a tea or coffee. Well this time I felt like making something a little more festive, and festive treats should be enjoyed with a splash of good old booze! Some say that is how Santa got his rosy cheeks.

To make these sensational celebratory season sweets you will need a special piece of kitchen equipment. Lucky Avanti have you covered with a doughnut maker/dispenser. You can grab one here..

Eggnog And Peppermint Schnapps Doughnuts (Donuts)

Serving Size:
40mins – 1hr


  • Ingredients (for 12 doughnuts)
  • 2 1/2 cups of flour
  • 2 tsp baking powder
  • 1 cup sugar
  • 1 tsp salt
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1 tsp Rum or rum extract 
  • 1 tbsp softened butter or lard
  • 1/2 cup of eggnog
  • 1/2 cup of milk
  • Icing
  • 3 cups sifted confectioners’ sugar
  • 1/4 cup of water
  • 2 tbsp peppermint schnapps 
  • 1 tbsp glucose
  • Few drops pink food colour 
  • Garnish
  • Peppermint candy, crushed
  • Freeze dried raspberries, crumbled 
  • Oil for frying


  1. In a large bowl, use a whisk to beat the eggs, then add butter/lard, rum, eggnog and milk. Beat this together for around 60 seconds.
  2. In a separate bowl sift together all dry ingredients and add the dry ingredients to the egg mixture in the large bowl. Combine this together until smooth.
  3. Heat oil in a large enough fry or sauce pan (even a wok)  that has at least a 5cm depth.
  4. Next fill the doughnut dispenser with batter. Then carefully dispense the batter into the oil and deep fry the doughnuts at 180°C / 365°F in frying oil. 
  5. Cook on both sides for about 2mins or until golden brown.
  6. Then carefully remove the doughnuts and place them on a wire rack and allow to cool.
  7. For the icing 
  8. Place sugar in a medium saucepan.
  9. Combine water and glucose syrup, then add to sugar and stir until well-mixed. Cook over low heat, and using a thermometer, keep a close eye on the temperature.
  10. Once the temperature is close to 37°C / 100°F being careful not to exceed, remove the pan from heat and stir in the schnapps and icing colouring. Pour icing over each of the doughnuts using a pouring jug, Or, place each donut into the icing one at a time.
  11. Then return them to the cooling rack and garnish with the crushed candies and raspberries quickly before the icing sets.
  12. Excess icing may be reheated just to pouring consistency. Don’t overheat the icing as it will lose its shiny finish.
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Published on: November 13, 2021

Filled Under: Featured, Recipes, Slideshow

Views: 3395


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