champagne glazed mini donuts

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