Egg Nog Stuffed Donuts with a Whiskey Glaze

Egg Nog Stuffed Donuts with a whiskey glaze

Picture a boston cream donut, but instead of the typical pastry cream, it’s stuffed with egg nog! And instead of the chocolate on top, it’s a whisky spiked glaze! If you are obsessed with these ideas the same way that I am, this is the recipe for you! It may seem complicated to make something like this, but it’s pretty straightforward and if you have the time and patience I know you can pull it off!

The idea for this recipe

Homemade donuts are one of my all time favorite things. I had this idea to replace the pastry cream in a filled donut with egg nog. It wasn’t enough for me to jump on the idea, until I actually decided to use whiskey as the glaze. Once I thought of that, I made them immediately! I loved these donuts. Boston Cream donuts were my favorite growing up but I haven’t had one in a long time because as I get older the store bought ones don’t do it for me as much. These were honestly my dream donut and I am glad I can’t buy them somewhere cause I wouldn’t be able to stop eating them. I think I had 5 in an hour. Check out the video of me making them here.

Preparing the donut dough

The donut dough consists of yeast, flour, salt, egg, milk, butter, and sugar. Knead it and let it rise for an hour, then roll it out.

cutting the donut rounds

Cut out the donuts with a cookie cutter or the top of a glass and let them rise a second time.

Frying the donuts

Preheat the oil to 350. Fry the donuts until puffy and just lightly golden.


Making the egg nog filling

The pastry cream is made with egg nog instead of milk.

the egg nog filling

Just using egg nog as the base isn’t enough to fully drive home the nog flavor. Finish it off with butter, nutmeg, and vanilla and now it really tastes like egg nog! This needs to sit overnight in the fridge.

adding nutmeg and butter

Stuffing the egg nog into the donuts

First use a knife to cut a cavity in the donuts. Put the egg nog filling into a piping bag and stuff it into the donut! I like to overfill them a little.

stuffing the donuts with the egg nog filling

Glazing the egg nog stuffed donuts

The glaze is just milk, whiskey, and powdered sugar. Mix it will and drizzle it on the donuts. Then top with sprinkles!

topping the egg nog stuffed donuts with whiskey glaze and sprinkles

These came out amazing! they tasted like a holiday twist on a boston cream donut, and there is really nothing like fresh homemade donuts!

egg nog stuffed donuts with a whiskey glaze

Twists on these donuts

You could make these same donuts with no alcohol by just omitting the whiskey. Just add a splash more milk.

For more fun twists on donuts, check out my honey marjoram donuts, rumchata bacon donuts, and these crazy lobster donuts!

Egg Nog Stuffed Donuts with a whiskey glaze
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5 from 1 vote

Egg Nog Stuffed Donuts with a Whiskey Glaze

Yeasted donuts stuffed with an egg nog pastry cream and topped with a simple whiskey glaze and some festive sprinkles.
Prep Time20 minutes
Cook Time30 minutes
dough making2 hours
Cuisine: American
Servings: 12 donuts
Calories: 378kcal




  • 2 cups egg nog
  • 1/4 cup sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1/3 cup sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg


  • 2 3/4 cups flour
  • 1 packet instant yeast
  • 3 tablespoons sugar
  • 1 pinch salt
  • 1 cup milk
  • 1/2 stick butter melted
  • 1 egg
  • 1 egg yolk
  • peanut or vegetable oil for frying


  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon whiskey
  • festive sprinkles


  • The day before make the filling. Mix the nog and sugar in a pot and bring to a simmer. Remove from heat. Whisk the yolks, egg, cornstarch, and sugar in a bowl. Drizzle the hot nog mixture into the eggs while whisking. Then add it all back to the pot over medium heat. Bring to a simmer and watch it thicken up. Remove from heat and whisk in butter, vanilla, and nutmeg. Pour into a bowl and cover with plastic wrap so the plastic touches the surface of the pastry cream. Store in the fridge overnight.
  • Make the dough- Mix the flour, yeast, sugar, and salt. Pour in the milk and melted butter. Stir to combine. Add in the egg and yolk and continue to stir. Pour on to the counter and knead for about 7 minutes until smooth to the touch. (you could also do this in a stand mixer) Put into a greased bowl covered with plastic wrap and allow to rise for 2 hours or until at least doubled in size.
  • Roll out the dough to about a half inch thin and cut out donut rounds. Place on a floured surface and brush with melted butter. Cover and allow to rise about an hour.
  • Bring oil to 350 and fry the donuts in batches, about 1 or 2 minutes per side. Remove from oil to a paper towel or drying rack.
  • Use a knife to make a hole in the side of the donuts and create a cavity in the center.
  • Use a piping bag to pipe the pastry cream into the donuts.
  • Mix the powdered sugar with the milk and whiskey until it reaches the desired texture, adding more sugar if needed.
  • Glaze the top of the donuts and add the sprinkles on top.


Calories: 378kcal | Carbohydrates: 52g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 64mg | Potassium: 155mg | Fiber: 1g | Sugar: 27g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg

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