Egg Nog Stuffed Donuts with a Whiskey Glaze

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 whisky 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 below, or scroll down for some photos and the recipe.

Cut out the donuts with a cookie cutter or the top of a glass and let them rise a second time. Fry until puffy and just lightly golden. The pastry cream is made with egg nog instead of milk. Finish it off with butter, nutmeg, and vanilla. This needs to sit overnight in the fridge. Then fill the donuts with the nog pastry cream. The glaze is just powdered sugar, milk, and whiskey! 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

  • Filling
  • 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
  • Donuts
  • 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
  • Glaze
  • 1 cup Powdered Sugar
  • 1 tablespoon Milk
  • 1 teaspoon Whiskey
  • festive sprinkles

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Use a knife to make a hole in the side of the donuts and create a cavity in the center.
  6. Use a piping bag to pipe the pastry cream into the donuts.
  7. Mix the powdered sugar with the milk and whiskey until it reaches the desired texture, adding more sugar if needed.
  8. Glaze the top of the donuts and add the sprinkles on top.