Well, this is exciting! I wanted to do something a little different than the norm and see what you guys thought. I got this idea after seeing a post about Rosé donuts. I only had a bottle of champagne so I looked it up and sure enough champagne donuts are A THING. If you can add champagne to something, why not - and to whoever created this first, thank you. After experimenting in the kitchen, I finally came up with a winning recipe. These were so fun to make, and while it might have been because of the sips of champagne throughout baking, I still loved the process.
FINN + TONIC CHAMPAGNE MINI DONUTS
1 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/3 cup sugar
3 tsp unsalted butter
1/2 cup buttermilk
1 tsp vanilla extract
1/4 cup champagne
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease your mini doughnut pan and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar. Set aside.
In a small bowl whisk together egg, buttermilk, and vanilla extract. Whisk in the melted butter. Whisk in the champagne.
Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all the ingredients are well combined. Don’t over-mix the batter. That might create rubber doughnuts.
Using a batter bag, fill each doughnut in the pan three-quarters full.
Place in the oven and bake for 9 to 11 minutes. Keep an eye on them and try not to over-bake them. Test with a toothpick if needed.
Remove from the oven and allow to cool in the pan before inverting onto a wire rack to completely cool.
For the glazes I looked up a few different, simple recipes. The best part about this is picking out all the colors and sprinkles to decorate. I did a marshmallow glaze, which I added a bit of red food coloring to for a nice light pink color. I also did a vanilla and chocolate glaze. I’m a vanilla cake, vanilla icing kind of girl but my husband loves chocolate icing so I had to throw that one in there. If you have any recommendations or want to see different toppings, let me know in the comments below!
1 1/2 cups confectioners’ sugar
1 tsp. Vanilla extract
1/8 tsp kosher salt
3 tbsp. Unsalted butter
2 cups mini marshmallows
Mix sugar, vanilla and salt in a bowl. Melt butter and 1/4 cup water in a non-stick pan over medium high heat. Add marshmallows; stir until completely melted, 1-2 minutes. Whisk into sugar mixture.
Vanilla Donut Glaze
1 1/2 cup powdered sugar
2-3 tablespoons milk
1 1/2 teaspoons vanilla extract
In a medium bowl, whisk all of the ingredients together together. If you want it thinner, add a little more milk.
Chocolate Donut Glaze
1 1/2 cups powdered sugar
4 tbs unsweetened cocoa powder
3 tbs milk
1 tsp vanilla extract
In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. If you need a touch more milk to make this a dip-able glaze, add a bit more. Dip doughnuts in chocolate glaze and let rest to harden slightly.