Tipsy Treats: Champagne Doughnuts

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:

  1. Make the Doughnuts: Preheat the oven to 400°F. Grease two 6-cavity doughnut pans with nonstick spray.
  2. 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.
  3. Whisk in the flour, baking powder and salt. Add the milk and Champagne and mix until the batter is smooth.
  4. 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.
  5. Let the doughnuts cool in the pan for 10 minutes, then invert the pan onto a cooling rack to cool completely, 45 minutes more.
  6. Make the Glaze: In a medium bowl, whisk together the powdered sugar and Champagne (add more Champagne as needed to achieve a pourable glaze).
  7. Spoon the glaze over the doughnuts and decorate them with sprinkles.
  8. 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!

xx

– Ashley –

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