Description
These festive Christmas Doughnuts are a delightful holiday treat featuring a fluffy dough infused with warm spices like cinnamon and nutmeg. Fried to golden perfection and coated with a sweet vanilla glaze, then sprinkled with red and green holiday sprinkles, they bring a perfect combination of flavor and festive cheer to your celebrations.
Ingredients
Scale
Doughnuts
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1/4 cup unsalted butter, melted
- Vegetable oil for frying
Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Red and green sprinkles (for garnish)
Instructions
- Prepare the Doughnuts: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground nutmeg, and ground cinnamon until evenly combined. These dry ingredients form the base of your doughnut batter, giving it that warm holiday flavor.
- Mix Wet Ingredients: In a separate bowl, beat the eggs lightly. Then add the milk, vanilla extract, and melted butter, mixing well until smooth. This liquid mixture will bring moisture and richness to the doughnuts.
- Combine Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy to keep the doughnuts tender.
- Shape the Doughnuts: Turn the batter onto a lightly floured surface. Roll it out to approximately 1/2 inch thickness. Use a doughnut cutter or two round cutters of different sizes to cut out doughnut shapes. Gather scraps and re-roll if needed to make more doughnuts.
- Heat Oil for Frying: Pour vegetable oil into a deep frying pan or pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), ideal for frying doughnuts to a golden brown.
- Fry the Doughnuts: Carefully place doughnuts into the hot oil in batches, avoiding overcrowding. Fry each side for about 1 to 2 minutes or until golden brown. Use a slotted spoon to flip and then to remove the doughnuts from the oil. Drain on paper towels to remove excess oil.
- Make the Glaze: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thin enough to coat the doughnuts but thick enough to stick.
- Glaze and Decorate: Dip each cooled doughnut into the glaze, letting the excess drip off. Place on a wire rack and immediately sprinkle red and green holiday sprinkles over the top for a festive finish. Allow glaze to set before serving.
Notes
- Maintain oil temperature between 350-360°F to ensure doughnuts cook evenly and absorb less oil.
- Do not overmix the batter to keep doughnuts light and fluffy.
- Use fresh powder sugar to avoid a grainy glaze.
- Leftover doughnuts can be stored in an airtight container for up to two days but are best enjoyed fresh.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
