Eggnog Doughnuts

The Eggnog in this recipe simply adds a deep spicy flavor to the doughnuts. Taste testers could not identify the Eggnog flavor. This recipe may also be made with milk. Another option is to bake these (fold extra 5 times) and make flaky biscuits.

Sift together:
1 3/4 C. Sifted Flour
1/2 t. Salt
3 T. Baking Powder
Cut in with a pastry blender 4 to 6 T. chilled Butter or Shortening, or combo of both.

Make a well in the center and add all at once 3/4 C Eggnog (or milk).
Stir until dough is fairly free from the sides of the bowl.
Turn the dough onto a lightly floured surface.

Knead gently and quickly, making about 5 folds (DO NOT FOLD TOO MANY TIMES or doughnuts will flake apart while frying).


Roll with a lightly floured rolling pin and cut dough into desired size circles.

Poke your finger in the middle to make the holes the size of a quarter.
Fry in oil on Medium heat until golden.

FROSTING:
1 C. Powdered Sugar
1-3 T. Eggnog (or milk)
Add the eggnog drizzles at a time until the frosting is well mixed and can be drizzled on the doughnuts.