Maybe it’s just too early in the game, but I thought I’d ask you just the same. What are you doing New Year’s… New Year’s Eve? Please tell me you sang that in your head to the voice of Ella Fitzgerald. Anyway, I know that it may feel a bit early to write about New Year’s Eve, but the fact is New Year’s Eve is a little more than a week away. Also, people are kind of losing their minds over Christmukkah like they did for Thanksgivukkah a few years ago, but did you realize the last night of Chanukah is New Year’s Eve? I think I’ll call it Jew Year’s Eve. And yes, I made more donuts, and these are appropriately champagne donuts.
By the way, you want to know what I’ll be doing Jew Year’s Eve? I have a 1.5 year old. We’ll be home by 7:30 and probably watch The Office on Netflix for the 5th time. I live such an exciting life! We’ll also take Netflix recommendations if you have any. My husband and I just finished up the Israeli series, Fauda. SO GOOD, SO GOOD, SO GOOD! Watch it. Now we’re watching the Turkish drama Magnificent Century, which is like a really cheesy soap opera set during the Ottoman Empire. It’s ironically great in it’s own One Night with the King sort of way. Both these series have subtitles though, so you can’t watch them passively or while wearing old contacts.
Right, so champagne donuts. I basically adapted my Guinness donuts recipe to make these festive morsels. I decided to switch it up from the other sufganiyot posts I’ve been writing, and make a more traditional donut and donut holes. After all, do champagne donuts really need filling? No, I didn’t think so.
What’s nice about using champagne or any liquor with a donut is the bitterness tempers the sweet flavors quite nicely. That’s also why I added gold sugar crystals on top and spray painted them with pearl gold edible spray paint. Okay, maybe I just did that for the pictures. Still a good idea though.
I actually made these for a work Christmas cookie exchange. Yes, it would have been much easier to make cookies, but my fryer was already out, so… there you go.
Save this recipe to say goodbye (and good riddance) to 2016. Pin this pic!
- • 2 ½ cups all-purose flour
- • ¼ cup granulated sugar
- • 1 packet rapid rise yeast (2 ¼ tsp)
- • ¾ cup dry champagne
- • 1/2 teaspoon vanilla
- • 3 large egg yolks (room temperature)
- • ¼ cup heavy cream (room temperature, I used coconut cream)
- • 1 tsp salt
- • 4 tbs butter, softened (or margarine for a parve donut)
- • oil for frying (canola or Crisco is best)
- • 1 ½ cups confectioners sugar
- • 1/4 cup dry champagne
- • Gold Sugar Crystals
- • Edible Pearl Spray Paint
- In the bowl of a stand mixer fitted with a dough book add the flour, sugar and yeast.
- Add the champagne to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 120 and 130 degrees F.
- Add the beer to the stand mixer, mix until most of the flour has been moistened.
- Add the vanilla then the yolks, one at a time. Add the cream, salt and softened butter.
- Building up speed, beat on high until the dough comes together and gathers around the blade and becomes elastic.
- The dough will be very soft.
- Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
- Punch down the dough and knead lightly to remove any air bubbles. Place dough in the fridge and allow to rest for 1 hour.
- Roll dough out on a lightly floured surface to 1 inch thickness. Cut doughnuts out with a 3 ½ inch biscuit cutter with 1 inch circle holes.
- Place doughnuts on a baking sheet that has been covered with parchment paper. Loosely cover with a towel.
- Allow to rise at room temperature until doubled in size, about 30 minutes.
- Heat your deep fryer with canola oil to 360 degrees. If you do not have a deep fryer, fill a large heavy bottomed saucepan with canola oil until about 4 inches deep. Add a deep fry thermometer and bring oil to about 360 degrees, adjusting heat to maintain temperature.
- Working in batches, fry the doughnuts on each side until golden brown, about 1-2 minutes per side. Remove from oil and allow to cool on a wire rack.
- To make the glaze, whisk together the powdered sugar and the champagne until well combined. One at a time dip the doughnuts in the glaze.
- If decorating, while the glaze is still wet, dip into a bowl filled with the sugar crystals until well-covered.
- Allow glaze to set before serving. If using edible spray paint, lightly spray until the donuts give a metallic sheen.