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December 30, 2016

champagne glazed mini donuts

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This baked donut recipe gets a twist for New Year’s Eve with champagne syrup and glaze!

This donut recipe gets a twist with champagne syrup and champagne glaze! A sparkly and elegant treat!

This donut recipe gets a twist with champagne syrup and champagne glaze! A sparkly and elegant treat!

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.

This donut recipe gets a twist with champagne syrup and champagne glaze! A sparkly and elegant treat!

This donut recipe gets a twist with champagne syrup and champagne glaze! A sparkly and elegant treat!

This donut recipe gets a twist with champagne syrup and champagne glaze! A sparkly and elegant treat!

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!

This donut recipe gets a twist with champagne syrup and champagne glaze! A sparkly and elegant treat!

wyldflour

4 dozen mini donuts

Champagne Donuts

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

    Champagne Syrup:
  • 1 cup Champagne or sparkling wine
  • 1 cup white sugar
  • Champagne Donuts:
  • 1/2 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup whole milk
  • 1/4 cup canola or vegetable oil
  • 1/4 cup Champagne syrup
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Champagne Glaze:
  • 1 1/2 cups powdered sugar
  • 2-3 Tablespoons Champagne
  • sprinkles & sugar! (optional)

Instructions

  1. Prepare champagne syrup ahead of time: Add Champagne and sugar to small saucepan and heat over medium heat until simmering. Stir continuously until sugar dissolves. Then you can walk away from it, coming back every ten minutes to stir. Reduce champagne for 35 minutes, until it lightly coats the back of a spoon. (It will still be thin and transparent while warm.) If you're uncertain--measure the reduced liquid. It should be near 3/4 cup. Pour liquid into heat-safe bowl or cup and set aside in refrigerator to cool. (If you're making donuts right away, stick it in the freezer to cool more quickly. It should become a thick syrup before you use it.)
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Whisk dry donut ingredients together in a medium-sized mixing bowl.
  4. Whisk wet donut ingredients together in a small glass measuring bowl (or small bowl). Pour into dry ingredients and stir until fully combined.
  5. Let batter sit while you grease a donut pan (mini or regular). (I use softened butter and swish it around the pan with my finger.) Make sure you grease well or you won't have a hope of getting the donuts out.
  6. Pour batter into a pastry bag or quart-sized ziploc bag. Snip about a 1/2 inch off the corner of the bag.
  7. Pipe batter into the greased donut pan so that each donut cavity is half full. The batter will be quite thin, so tip the bag up when moving between cavities or plug the end with the tip of your finger.
  8. Bake 10-12 minutes until the edges are starting to brown. Remove from oven and let cool in pan 2-3 minutes. Then remove to a wire rack to cool completely.
  9. Place powdered sugar in a small bowl. Add champagne 1/2 a Tablespoon at a time, stirring well with a fork until it is a drizzling consistency and falls slowly off the fork. A few drops of liquid can make all the difference, so go slowly. If it gets too thin, simply toss in a little more powdered sugar.
  10. Dip and swirl the top half of the donuts in the glaze, flip over, and let sit on a wire rack. Sprinkle with sprinkles or sugar if you desire. The glaze will take 20-30 minutes to set.

Notes

You can also roll the warm donuts in cinnamon sugar instead of dipping them, if you have any non-frosting lovers! (Mix 1/2 cup sugar with 3 teaspoons ground cinnamon.)

7.8.1.2
26
https://www.wyldflour.com/champagne-donuts/
wyldflour

Nutrition

Calories

403 cal

Fat

1 g

Carbs

93 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Disclaimer:  Please note that some of the above links may contain affiliate links and I will earn a commission if you purchase through those links.   I recommend only products and ingredients that I have used myself.  You can read wyldflour’s full policies here. 

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Filed Under: Baked Goods, Breakfast / Brunch, Dessert, Snacks & Apps, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. Kristin O'Ferrall says

    February 2, 2017 at 8:03 pm

    OMG! Yum -- I will have to try this on my cheat day.
    Reply
    • Mikaela says

      February 2, 2017 at 8:21 pm

      Thanks, Kristin! I hope you love them... the good thing about them being mini is that you can indulge just a smidge! ;)
      Reply
  2. Jamie | A Sassy Spoon says

    January 3, 2017 at 10:48 am

    Mikaela, these donuts look so good and these photos are so festive! I love your style!
    Reply
    • Mikaela says

      January 5, 2017 at 12:42 pm

      Thanks, Jamie! They were SO much fun to make!
      Reply
  3. Romain says

    December 31, 2016 at 2:57 pm

    Those donuts have plenty of voodoo themselves. Let the donut speak for itself. No need to drown it in stuff! That first pic has top row of foodgawker all over it BTW...
    Reply
    • Mikaela says

      January 1, 2017 at 9:18 pm

      Lol. Thanks, Romain!
      Reply
  4. Erica Schmidt says

    December 31, 2016 at 11:24 am

    Gorgeous donuts! And I'm totally with you, plain 'ol blueberry cake donuts with simple icing are my favorites. If it looks too messy, I'm out haha. Pinning for later! These would be great for so many different special occasions, little girls princess party, wedding showers, etc. Love it!
    Reply
    • Mikaela says

      January 1, 2017 at 9:18 pm

      Boring donut eaters, unite!
      Reply

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