The past few days have been filled with a lot of champagne. January is a pretty big month for birthdays (including my own)– so between New Year’s Eve and today- there’s been nearly a handful of celebrations that have involved toasting with some bubbly!
Of course, there’s usually some left over by the time my friends and I are done partying- and I hate to see any of it go to waste- so I found a really fun, super tasty- and rather sparkly-looking breakfast treat to whip up that requires just a small amount of some of that flat champagne so you can take your brunch to the next level and wow everyone!
Best of all? These doughnuts are baked- not fried- so enjoying one or two on your cheat day shouldn’t make you feel too guilty.
WHAT YOU’LL NEED:
FOR THE DOUGHNUTS:
- Nonstick spray
- ¾ cup light brown sugar
- 6 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ⅔ cup whole milk
- ⅓ cup Champagne (Yes, I used canned champagne. I am NOT stepping out in the frigid temperatures to pop the cork on a new bottle!)
FOR THE GLAZE:
- 1½ cups powdered sugar
- ⅓ cup Champagne, or more as needed
- Shimmery gold sprinkles, for finishing
READY? HERE’S WHAT YOU DO:
- Make the Doughnuts: Preheat the oven to 400°F. Grease two 6-cavity doughnut pans with nonstick spray.
- In a medium bowl, whisk together the brown sugar, butter and oil. Add the eggs one at a time and whisk well to combine. Add the vanilla and stir to combine.
- Whisk in the flour, baking powder and salt. Add the milk and Champagne and mix until the batter is smooth.
- Divide the batter between the doughnut pans, filling each about halfway full. Bake until a toothpick inserted into the center of a doughnut comes out clean, 17 to 20 minutes.
- Let the doughnuts cool in the pan for 10 minutes, then invert the pan onto a cooling rack to cool completely, 45 minutes more.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar and Champagne (add more Champagne as needed to achieve a pourable glaze).
- Spoon the glaze over the doughnuts and decorate them with sprinkles.
- Relish in your title as the BOSS of brunch!
These were so, so good- and the champagne gave the doughnuts an unexpected and pleasantly delightful flavor that paired really well with the sugary glaze! Also- I am all about edible glitter. It just makes dining much more festive and fun!
I have another brunch scheduled for this weekend with some friends before I leave for California next week- and you best believe I’ll be whipping up a second batch of these to bring to the table with me!
– Ashley –