Boozy Eggnog Custard Filled Doughnuts
Happy holidays! Whether you celebrate Channukah (or is it Chanukah? Or Hannukah?), Christmas, Kwanzaa, Winter Solstice, or Festivus pretty much everyone likes doughnuts. Doughnuts are a traditional favorite on Channukah which runs this year from Sunday night December 2nd until Monday December 10th. Sunday, December 9th is also National Pastry Day so I figured why not celebrate both by making my own doughnut.
I have to admit I have a small case of FOMO when it comes to the culinary traditions of some other winter holidays. Eggnog seems to be very popular this time of year and I thought it would be a great twist to use in my favorite kind of doughnut, the Boston Cream, usually filled with custard. And it wouldn’t be a holiday part without a little alcohol. I did cheat a bit and use a store bought eggnog.
Frosting and Filling
Usually Boston Creams have a chocolate frosting, and I did attempt a white chocolate eggnog frosting, but I did not love the way it came out, so I decided to leave it out. I filled theses with a piping bag from the side, but I would recommend filling from the top. That way you are not fighting gravity and it is a less awkward position when using a piping bag.
Boozy Eggnog Custard Filled Doughnuts Recipe
A great mashup of holiday traditions. And who doesn't love a little booze in their baked goods. If nothing else it should make it easier to handle all that time with relatives.
- 28 oz All Purpose Flour
- 4 Large Eggs Beaten
- 4 tbsp Unsalted Butter Half a stick
- 1 1/2 Cups Eggnog
- 1/2 tbsp Salt
- 2 Envelopes Instant Yeast
- Cooking Spray
- 1/3 Cup Warm Water
- 1 Gallon Vegetable Oil For frying
- 2 5.1 oz Boxes of Vanilla Pudding Mix
- 1.5 Cups Eggnog
- 1 fl. oz Rum
- 1 fl. oz Bourbon
- Digital Kitchen Scale
- Large round cookie cutter or pastry ring
- Stand mixer with paddle and dough hook attachments
- Plastic Wrap
- Rolling Pin
- Large pot or Dutch Over For frying
- Piping bag with a filling tip
Add the yeast to the water, stir, and allow to bloom for five minutes.
Add the eggnog and the butter to a small saucepan and place over low heat until the butter is melted. Whisk to combine and allow to cool to room temperature.
Add the yeast mixture and the eggnog and butter mixture into the bowl of a stand mixer.
Add the eggs, salt, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium. Once all the flour is incorporated switch to the dough hook attachment of the mixer and knead on medium speed until the dough pulls away from the bowl and becomes smooth.
Spray a large bowl with cooking spray and and transfer the dough to it. Cover with plastic wrap and let rise until doubled in size, about one hour.
On a well-floured surface, roll out dough to 1/2 inch thick. Cut out dough using a a large cookie cutter or pastry ring. Let the cut doughnuts rise for thirty minutes on floured baking sheet, covered lightly with a tea towel.
Preheat the oil in a large pot or Dutch oven to 350°F. Slowly and carefully, place the doughnuts into the oil, being careful not to splash. Work in batches so the doughnuts have plenty of room to cook and the oil temperature does not drop too much.
Cook on each side until golden brown. Transfer to a cooling rack placed in a baking pan. Allow to cool for a half an hour prior to filling.
In a large bowl, whisk together the pudding mix, bourbon, rum, and eggnog. Allow to set in the fridge until thickened.
Add the filling to a piping bag with a filling tip and twist closed. From the top of doughnut, press down with the filling tip about 3/4 of the way and wiggle it around to create a pocket. Be careful to make sure you do not make the hole on the top too big. Squeeze the piping bag lightly until the filling just starts to come of the hole. Eat immediately!