Champagne Donuts for New Year’s Eve

• Refrigerated

  • 3 Egg yolks, large

• Baking & Spices

  • 2 1/2 cups All-purose flour
  • 1 1/2 cups Confectioners' sugar
  • 1 Gold sugar crystals
  • 1/4 cup Granulated sugar
  • 1 packet Rapid-rise yeast
  • 1 tsp Salt
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 4 tbsp Butter
  • 1/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1 cup Champagne, dry

• Other

  • • Edible Pearl Spray Paint

Found on miriinthevillage.com

Ingredients

• • 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

Directions

• 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.