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Champagne Doughnuts
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Recipe by Kirsten Bell

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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Champagne Doughnuts

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

10 MIN PREP
21 MIN COOK
31 MIN TOTAL
12 servings
Ingredients
A bowl of white flour.
2 cups all-purpose flour
A bowl of white flour.
2 teaspoon baking powder
Coarse Sea Salt
¾ teaspoon salt
Coarse Sea Salt
2 Large Organic Valley Eggs
½ cup Organic Valley Butter, melted
A small bowl of sugar.
1 cup granulated sugar
A small bowl of sugar.
champagne
¾ cup champagne (room temperature)
champagne
A small bottle of vanilla extract.
1 teaspoon vanilla extract
A small bottle of vanilla extract.
champagne
¼ cup champagne (for glaze)
champagne
2 cups powdered sugar (for glaze)
Coarse Sea Salt
¼ teaspoon salt (for glaze)
Coarse Sea Salt

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.
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