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!
4 dozen mini donuts
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 cup Champagne or sparkling wine
- 1 cup white sugar
- 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
- 1 1/2 cups powdered sugar
- 2-3 Tablespoons Champagne
- 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.)
- Preheat oven to 375 degrees Fahrenheit.
- Whisk dry donut ingredients together in a medium-sized mixing bowl.
- Whisk wet donut ingredients together in a small glass measuring bowl (or small bowl). Pour into dry ingredients and stir until fully combined.
- 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.
- Pour batter into a pastry bag or quart-sized ziploc bag. Snip about a 1/2 inch off the corner of the bag.
- 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.
- 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.
- 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.
- 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.
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.)
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Kristin O'Ferrall says
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