makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup eggnog
1 egg
3 tablespoons canola or vegetable oil
For the eggnog glaze:
1 cup powdered sugar
4 tablespoons eggnog
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. Add in the yogurt, milk, egg, oil, and vanilla extract. Stir until smooth.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: Add the powdered sugar to a small bowl. Stir in the eggnog, one tablespoon at a time, until the glaze pours easily.
8. Dip the top of each donut into the glaze twice (this works best if you do the dunking in two rounds to allow the glaze to set slightly before the second dip), then set the donuts on a wire rack placed over parchment paper to allow the glaze to set completely.