1cup+ 2 tablespoons Bob's Red Mill 1-1 Baking Flour (you may also use all-purpose flour here, if desired)
1/4teaspooncream of tartar (optional)
1/2cuplight brown sugar, packed
2 1/2tablespoonsunsalted butter, melted until browned
1large egg, at room temperature
For the Snickerdoodle Coating:
3tablespoonsunsalted butter, melted
For the glaze:
Preheat oven to 350 degrees (F).
Generously grease a doughnut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the eggnog, browned butter, and egg.
Gently fold the wet mixture into the dry mixture - don't over mix!
Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
In the meantime, melt the butter for the snickerdoodle coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
In a small bowl combine the confectioners sugar, eggnog, and salt; whisk smooth. The glaze should be thick but easily pourable; add more eggnog/sugar as needed.
Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
Drizzle a swirl of eggnog glaze on each donut and serve! These are best eaten the day they are made.