Cinnamon Vanilla Donuts with Eggnog Glaze

So rabbits molt.  Apparently, (aka according to the Internet) rabbits do not shed with the seasons like cats and dogs, but rather go through a handful of molting periods a year.  My, I am learning so much about these crazy little critters.

I mention this because Izzy has hit one of these periods, strewing little black hairs across the floor and everything she comes into contact with.  So I decided to brush her.  She didn’t mind the brush, but when she caught sight of it, all she wanted to do was chew on it.  Typical Izzy.

I’ve started feeding her little bits of dried papaya to help pass fur she ingests through her system.  Needless to say, she’s thrilled by the introduction of a new treat.  And no, I don’t mean the brush.

And now I’m going to introduce this treat.  Well, it’s a breakfast treat.  The treat is that you can eat them freely, knowing these yummy donuts are much healthier than their deep fried cousins, and still tasty-licious.

These guys are a little bit chewier than the other baked donuts I’ve made, and I liked that extra bit of body.

Cinnamon and vanilla are my go to flavors, so this recipe was perfect in my book.

Add on an eggnog glaze (last eggnog recipe this season, I promise!) and some turbinado sugar, and you’ve got one killer most-important-meal-of-the-day.

Cinnamon Vanilla Donuts w/ Eggnog Glaze

Adapted from What Katie’s Baking

2 cups all purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp baking powder
2 eggs,beaten
1/2 cup milk
1 tsp vanilla extract
4 tsp vegetable oil
4 tbsp applesauce
1 tsp cinnamon

Preheat oven to 325 F. Whisk flour and baking powder in a medium bowl, then combine with sugar.
Beat egg one at a time with milk, oil, applesauce, cinnamon, and vanilla extract until well blended. Then combine with flour mixture.  Mix vigorously until well blended.
Lightly spray donut pan with cooking spray. Pour batter into molds up to 2/3 full.
Bake 10 -15 minutes or until tops spring back when lightly touched and donuts are golden brown.
Remove from oven and let cool down before glazing.

Eggnog Glaze

3 tbsp eggnog

2 cups powdered sugar

Mix the eggnog and sugar together until well blended.  If the consistency is too thick for your liking, add a little bit of eggnog and stir again.  If too thin, add more powdered sugar and stir.  Drizzle on glaze, or dip in donuts.  Let glaze set on a baking rack with something underneath to catch runoff.  Top with turbinado sugar if desired.

 

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