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..
https://avantihomewares.com/doughnut-pancake-batter-dispenser/
Eggnog And Peppermint Schnapps Doughnuts (Donuts)
Ingredients
- 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
Directions
- 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.
- 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.
- Heat oil in a large enough fry or sauce pan (even a wok) that has at least a 5cm depth.
- 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.
- Cook on both sides for about 2mins or until golden brown.
- Then carefully remove the doughnuts and place them on a wire rack and allow to cool.
- For the icing
- Place sugar in a medium saucepan.
- 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.
- 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.
- Then return them to the cooling rack and garnish with the crushed candies and raspberries quickly before the icing sets.
- Excess icing may be reheated just to pouring consistency. Don’t overheat the icing as it will lose its shiny finish.
