Champagne Doughnuts

Name: Champagne Doughnuts
Prep time: 10 min
Cook time: 16 min
Total time: 31 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoon baking powder; 3/4 teaspoon salt; 2 [Organic Valley® Large Eggs]; 1/2 cup [Organic Valley® Salted Butter], melted; 1 cup granulated sugar; 3/4 cup champagne (room temperature); 1 teaspoon vanilla extract; 1/4 cup champagne (for glaze); 2 cups powdered sugar (for glaze); 1/4 teaspoon salt (for glaze)

Kirsten is the blogger behind This Celebrated Life! She created a cooking and entertaining site as a resource for the modern everyday girl! She's always loved setting a beautiful table and serving a delicious dessert to friends!

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A simple recipe and less work than you might think. These Champagne Doughnuts will easily become your next favorite recipe.

10 min Prep16 min Cook5 min Let Sit31 min Total

10 min Prep•16 min Cook

5 min Let Sit•31 min Total

12 Servings

10 min Prep16 min Cook5 min Let Sit31 min Total

10 min Prep•16 min Cook

5 min Let Sit•31 min Total

12 Servings

A simple recipe and less work than you might think. These Champagne Doughnuts will easily become your next favorite recipe.

Cooking Mode

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Ingredients

2 cups all-purpose flour
2 teaspoon baking powder
¾ teaspoon salt
1 cup granulated sugar
¾ cup champagne (room temperature)
1 teaspoon vanilla extract
¼ cup champagne (for glaze)
2 cups powdered sugar (for glaze)
¼ teaspoon salt (for glaze)

Directions

Preheat the oven to 350 F, and grease two doughnut pans. Set aside.
Melt 1/2 cup butter, and allow to cool slightly. Add 3/4 cup room temperature champagne, 2 large eggs, 1 cup sugar and 1 teaspoon vanilla to the melted butter. Whisk to combine. Add 3/4 teaspoon salt and 2 teaspoon baking powder and give a quick stir, and then add 2 cups flour. Stir with a spatula until no flour streaks show in the batter.
Transfer the batter to a large gallon-size ziplock bag, and cut a small hole in the corner. Pipe the batter into each well of the greased doughnut pan, filling to about 1/4 inch from the top of the mold. Bake 14-16 minutes, or until a toothpick comes out with moist crumbs. Allow to cool in the pans for 5 minutes, and then transfer to a cooling rack to cool completely. In the meantime, prepare the glaze.
For the glaze, combine 1/4 cup champagne, 2 cups powdered sugar and 1/4 teaspoon salt in a shallow bowl, whisking to combine. Generously dip each cooled doughnut into the glaze, and then return to the cooling rack for the glaze to set.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat the oven to 350 F, and grease two doughnut pans. Set aside.
Melt 1/2 cup butter, and allow to cool slightly. Add 3/4 cup room temperature champagne, 2 large eggs, 1 cup sugar and 1 teaspoon vanilla to the melted butter. Whisk to combine. Add 3/4 teaspoon salt and 2 teaspoon baking powder and give a quick stir, and then add 2 cups flour. Stir with a spatula until no flour streaks show in the batter.
Transfer the batter to a large gallon-size ziplock bag, and cut a small hole in the corner. Pipe the batter into each well of the greased doughnut pan, filling to about 1/4 inch from the top of the mold. Bake 14-16 minutes, or until a toothpick comes out with moist crumbs. Allow to cool in the pans for 5 minutes, and then transfer to a cooling rack to cool completely. In the meantime, prepare the glaze.
For the glaze, combine 1/4 cup champagne, 2 cups powdered sugar and 1/4 teaspoon salt in a shallow bowl, whisking to combine. Generously dip each cooled doughnut into the glaze, and then return to the cooling rack for the glaze to set.