Dan Sheppard Makes Champagne Donuts for New Year's Eve

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These baked Champagne Doughnuts are a delightful light and fluffy cake and make for a perfect toast with your friends. Made with brut champagne in the dough and in the glaze, these are perfect for any New Year's celebration.

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INGREDIENTS
- 1 stick butter at room temperature
- 1 cup light brown sugar
- 3 tablespoons vegetable oil
- 2 eggs at room temperature
- 1 & 1/2 teaspoons vanilla
- 3 cups flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk at room temperature
- 1/3 cup of your preferred champagne
- 2 cups powdered sugar, sifted
- 1/2 cup of your preferred champagne
- Silver and gold sugar crystals

INSTRUCTIONS

Donuts
- Preheat oven to 400 F degrees and prepare your donut pans.
- In a large mixing bowl, beat together your butter, brown sugar, and oil on a high speed.
- One at a time, add your eggs and beat in well on a medium speed.
- Switching to a low speed, blend in your vanilla.
- Staying on that same low speed, blend in your flour, baking powder, and salt.
- Increase your mixing speed to a medium-low and mix in your milk and champagne until your donut batter is smooth.
- Fill each donut well in your donut pan about halfway full.
- Place your donut pans into the oven and back for 18 - 20 minutes or until your cake tester comes out clean and the donuts have a light spring back when touched.
- Once your donuts have baked, allow to cool in donut pans for 5 minutes before removing and allow to cool completely while you make your champagne glaze.

Champagne Glaze
- In a medium bowl, whisk together your sifted powdered sugar and champagne on a high speed until you have a thick honey-like consistency.

Assembling
- Dip or spoon your champagne glaze over the donuts. Feel free to glaze your donuts lightly or heavily per your taste.
- If using, top each donut with your festive sprinkles

NOTES
- Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.

- Champagne Glaze: You may need to adjust the champagne and sifted powdered sugar ratio to achieve your desired glaze consistency.