Don't just pop the bubbly, bake it into these delicious doughnuts!
Ingredients
¾ cup Wholesome granulated sugar
½ cup + 1 Tbsp. Organic Valley unsalted butter, softened
2 Vital Farms large eggs
2/3 cup Organic Valley buttermilk
1 tsp. Frontier Co-Op vanilla extract
½ tsp. Simply Organic almond extract
1/3 cup Mercat Cava Brut
3 cups War Eagle Mill all-purpose flour
1 tsp. Rumford baking powder
½ tsp. Bob’s Red Mill baking soda
½ tsp. kosher salt
Preparation
Step 1
Preheat oven to 350.
Step 2
In the bowl of a stand mixer, add your sugar and butter, cream until light and fluffy.
Next, add in your eggs, one at a time, followed by your buttermilk, vanilla extract, and almond extract. Scrap down the bowl. Add in your champagne.
Step 3
In a bowl, combine your dry ingredients; flour, baking powder, baking soda, and salt. Whisk together.
Step 4
Add half of the mixture into the stand mixer, turn on, incorporate, and add the rest. Mix until just combined.
Step 5
Add mixture to a piping bag and pipe into a well-greased donut pan, about 2/3 of the way full.
Step 6
Bake for 15-17 minutes. Remove from oven and let cool for 10 minutes in the pan.
Every good doughnut needs a good glaze.
Ingredients
2 cups Wholesome powdered sugar
½ tsp. Simply Organic almond extract
Pinch of kosher salt
2-3 Tbsp. Mercat Cava Brut, or more as needed
Bulk demerara sugar, for sprinkling
Preparation
Step 1
While waiting on the doughnuts to bake, make your glaze. In a medium size bowl, add your powdered sugar, almond extract, and salt. Start out adding 2 T of champagne, stir to combine. Add more Champagne, 1 T at a time, until desired consistency.
Step 2
Dip the doughnut in the glaze, tilting to make sure the top gets covered or use a fork and drizzle glaze over each doughnut.
Step 3
Sprinkle with demerara sugar to finish.