If you asked everyone for their favorite Christmas movie, I have to imagine that White Christmas would be right at the top. The music, sung in Bing Crosby’s baritone along with Rosemary Clooney’s sultry, smoky voice, is the true star here, especially against a sort of classic Hollywood plot – performers band together to put on a show and save the day. But the music is wonderful, and inspired by the backdrop for the story – a Vermont inn in serious lack of snow – I thought Vermont-style eggnog doughnuts would be just the thing.

This recipe is based off of a vintage sour milk doughnut recipe, with this darling line of context:

“No native Vermonter goes without doughnuts for breakfast, even if mother has to get up before-hand to make them.”

To make ahead, I would recommend mixing the dry ingredients together, and separately the wet, and hold those until needed. It’s not as convenient as rolling out the dough and cutting the doughnuts, but baking soda is activated by liquid, and you’ll lose lift the longer the dough sits.


2 cups of flour

3/4 teaspoon baking soda

1 teaspoon cream of tartar

3/4 teaspoon kosher salt

1/4 teaspoon nutmeg

1 egg, beaten

1/2 cup sugar

1 tablespoon butter, melted

1/2 cup buttermilk


1 cup sugar

1 tablespoon cinnamon


Sift dry ingredients together. Add wet ingredients and stir until a rough dough forms. Sprinkle your counter with flour and knead together the dough, just until it forms a smooth ball.  Roll with a rolling pin to about 1/2 an inch thick and cut with a doughnut cookie cutter.

Heat up 4 inches of vegetable oil (traditionally lard) to 375F. Add the doughnuts, in batches so they have plenty of room, and cook for about 3 minutes, or until a deep golden brown, and flip, cooking for another 3 minutes. Immediately toss into cinnamon sugar mixture to coat. Best enjoyed warm.