Champagne Donuts
featured in 6 Donut Recipes to Celebrate National Donut Day
Dress up your donuts! Whether you’re ringing in the New Year or want to step up your brunch game, these donuts are the perfect excuse to break out the bubbly. Why celebrate with champagne when you can celebrate with champagne donuts?! This content is intended solely for users of legal drinking age. Drink responsibly.
Tasty Team
77% would make again
Total Time
3 hr 20 min
3 hr 20 min
Prep Time
25 minutes
25 min
Cook Time
35 minutes
35 min
Total Time
3 hr 20 min
3 hr 20 min
Prep Time
25 minutes
25 min
Cook Time
35 minutes
35 min
Ingredients
for 12 donuts
- ½ cup champagne (120 mL)
- 3 cups all purpose flour (375 g), plus more for dusting
- ½ teaspoon kosher salt
- 1 package active dry yeast
- large egg
- 1 cup whole milk (240 mL)
- ½ teaspoon vanilla extract
- 2 qt canola oil (1 L), for frying
Glaze
- ½ cup champagne (120 mL)
- 2 cups powdered sugar (220 g)
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon kosher salt
- 2 tablespoons gold sugar pearls
Preparation
- In a small saucepan over medium-high heat, reduce the champagne by half, about 10 minutes. Remove the pot from the heat.
- In a medium bowl, whisk together the flour, salt, and yeast.
- In a large bowl, whisk together the reduced champagne, egg, milk, and vanilla.
- Pour the dry ingredients into the wet ingredients and mix with a wooden spoon until the dough comes together in a ball.
- Turn the dough out onto a lightly floured surface and knead until it is smooth and springs back when pressed, about 6 minutes.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise for 1½ hours, or until doubled in size.
- Grease a baking sheet and line with parchment paper.
- Turn the dough out onto a lightly floured surface and roll out to ¼-inch (6 mm) thick. Using a 3-inch (7 cm) round cutter, portion the dough into 12 pieces, re-rolling the dough if necessary. Using a ¾-inch (1 cm) round cutter, cut out the center of each donut.
- Place the donuts on the prepared baking sheet and let proof for 45 minutes, or until doubled in size.
- Meanwhile, make the glaze: In a small saucepan over medium-high heat, reduce the champagne by half, about 10 minutes.
- In a medium bowl, whisk together the powdered sugar, reduced champagne, melted butter, and salt. Set aside until ready to glaze the donuts.
- Heat the oil in a large pot over medium heat until it reaches 350°F (180°C).
- Working in batches, fry the donuts in the hot oil until puffed and golden brown on each side, about 3 minutes. Transfer to a wire rack to cool slightly, about 5 minutes.
- Dip each donut in the champagne glaze, then sprinkle with the gold sugar pearls.
- Enjoy!
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