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Eggnog doughnuts

Eggnog doughnuts


These moreish sweet treats are filled with a Christmassy eggnog-style custard — what better way to round off the celebrations?

  • Feeds 8 Feeds 8
  • Ready in 1 hour

Each serving contains

  • Energy
    1883kj 451kcal
  • Fat
    High 39%
  • Saturates
    High 51%
  • Sugar
    Med 22%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 42g

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Big Bag Option


  • 250g strong bread flour, plus extra for dusting
  • ½ x 7g pack Co-op dried yeast
  • 125g caster sugar
  • 125ml Co-op semi-skimmed milk
  • 25g Co-op unsalted butter, diced
  • 1 Co-op British free range egg, beaten
  • Vegetable oil, for greasing and deep frying
  • ¼ tsp each ground cinnamon and ground nutmeg

For the filling:

  • 200ml Co-op vanilla custard
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 3 tbsp spiced rum
  • 150ml Co-op double cream


  1. In a large bowl, combine the flour, yeast and 25g of the sugar
  2. Heat the milk until just foaming at the edges, remove from the heat and add the butter
  3. Once the butter has melted and the mixture is lukewarm, make a well in the centre of the flour and pour in the milk, along with the egg
  4. Stir well to form a sticky dough. Knead for 10-15 minutes, until it’s smooth and springy
  5. Put in a lightly oiled bowl and cover with oiled cling film. Set aside for 1-2 hours, until the dough doubles in volume
  6. Turn out onto a floured surface and knead briefly until smooth
  7. Divide into 8 and shape into balls. Set on a lightly oiled tray, cover with oiled cling film and leave for about 50 mins, until doubled in size
  8. Fill a large pan halfway with oil and heat to 180°C — a cube of bread dropped in will turn golden in about 15 seconds
  9. Carefully fry 2 doughnuts at a time for 2 mins on each side, until golden
  10. Remove with a slotted spoon and drain on kitchen paper
  11. Repeat to use up the rest of the dough
  12. Mix the remaining sugar with the cinnamon and nutmeg, then toss in the doughnuts to coat. Set aside to cool completely

To make the filling:

  1. Mix the custard with the vanilla, spices and rum. Whip the cream separately until fairly stiff, then fold into the custard mixture until smooth
  2. Transfer to a piping bag
  3. To fill the doughnuts, make a small hole in the side of each one and then pipe in the cream mixture