This baked donut recipe gets a twist for New Year’s Eve with champagne syrup and glaze!
Happy New Year!!! (And good riddance 2016 – I mean, come on. Princess Leia, too?)
Break out the bubbly for this donut recipe! (Hmmm… donut? doughnut? meh. who cares!) Champagne and icing and sprinkles and sparkles, hurray! You can even wink at yourself in the mirror for not totally wrecking your resolutions, since these are baked!
We have a local donut place in Denver called voodoo donuts. Voodoo donuts is all about those outrageous, messy, so-many-toppings-it-might-tip donuts. David’s favorite is called the Ol’ Dirty Bastard–complete with chocolate icing, peanut butter, and oreos. While I love the look of these insane donuts . . . can I let you in on a little secret??? I’m totally the boring donut lover!!! I begin to understand those chooses-vanilla-ice-cream-even-though-there-is-cookie-dough people. Because give me the cinnamon sugar donut! The powdered sugar donut! The chocolate-iced donut, untainted by bacon or peanut butter or oreos. GIMME THE BORING DONUT AND I WILL LOVE IT.
But I digress. New Year’s Eve, people! Be happy. Be safe. But most important, be as much in love with these light, sparkly champagne donuts as I am.
Happy New Year!
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