Baked Champagne Donuts

Ingredients

• 125 g (1 cup)plain flour
• 1 teaspoonbaking powder
• 2 teaspoonsvanilla extract
• 1/2 teaspoonsalt
• 67 g (1/3 cup)sugar
• 57 g (1/4 cup), meltedbutter or Stork margarine
• 1 largeegg
• 60 ml (1/4 cup)buttermilk
• 60 ml (1/4 cup)Champagne or sparkling wine
• 180 g (1 1/2 cups), siftedicing sugar
• 1 tablespoon, meltedbutter or Stork margarine
• 2 tablespoonswhole milk
• 1 teaspoonvanilla extract
• 2 tablespoons, more or less to adjust consistencyChampagne or sparkling wine
• 1–2 drops, optionalfood colouring

Instructions

1. 1

   Prepare the pan

   Heat the oven to 180°C (375°F) and grease a donut pan.

2. 2

   Mix dry ingredients

   Whisk the flour, baking powder, sugar and salt together in a large bowl, then set it aside.

3. 3

   Mix wet ingredients

   In a separate bowl, whisk the melted butter, vanilla extract, egg and buttermilk until combined.

4. 4

   Add the Champagne

   Stir the 60 ml (1/4 cup) Champagne or sparkling wine gently into the wet mixture.

5. 5

   Combine the mixtures

   Add the wet mixture to the dry ingredients and mix just until combined; avoid overmixing.

6. 6

   Fill the pan

   Pipe the batter into the prepared donut pan using a piping bag fitted with a large round tip, filling each space about three-quarters full.

7. 7

   Bake the donuts

   Bake for 10 minutes, or until the donuts are golden brown.

8. 8

   Cool the donuts

   Let the donuts cool before glazing and decorating.

9. 9

   Mix the glaze

   Combine the melted butter, vanilla extract, milk and 2 tablespoons of Champagne or sparkling wine.

10. 10

    Add the sugar

    Stir in the sifted icing sugar a little at a time, mixing well. Add more icing sugar if needed.

11. 11

    Dip the donuts

    Once the donuts have cooled, dip the top of each one into the glaze and place it on a wire rack.

12. 12

    Add toppings

    Finish with your chosen toppings, such as crushed pistachios and dried rose petals, nuts, sprinkles or seeds.

What are baked Champagne donuts?

These are small, ring-shaped cakes baked in a donut pan rather than fried. Donuts have a long history in several baking traditions, while this version takes a celebratory cue from Champagne and uses it in both the batter and the glaze.

The mix of vanilla, a lightly sweet crumb and a sparkling-wine glaze gives them a festive finish. Baking them in a pan keeps the method straightforward and makes it easy to prepare a batch for sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 2g protein, 28g carbs, 5g fat.

Most of the carbohydrates come from the flour, sugar and icing sugar, while butter or margarine supplies much of the fat. The egg and dairy contribute a modest amount of protein. Pair a donut with fruit or yoghurt if you want a more balanced snack.

The ingredients that shape the batter

Dry ingredients: flour gives the donuts their structure, while baking powder helps them rise. Whisking these together first spreads the raising agent evenly through the mix.

Wet ingredients: melted butter or margarine adds richness, and buttermilk brings moisture and a gentle tang. Champagne or sparkling wine adds its flavour to the batter; use a dry style if you prefer the donuts less sweet.

Mix gently for a tender crumb

Mixing: combine the wet and dry mixtures only until no obvious dry flour remains. Overmixing can make the baked donuts firm rather than soft.

Filling: a piping bag with a large round tip makes it easier to distribute the batter neatly. Fill each ring about three-quarters full so there is room for the batter to rise.

Check the bake

Timing: start checking at 10 minutes, as the recipe gives this as the baking time. The donuts should look golden brown when ready.

Cooling: let them cool before dipping, or the glaze may slide off or melt into the surface. A wire rack gives the excess glaze somewhere to drip.

Adjust the glaze to suit

Consistency: add the Champagne or sparkling wine and icing sugar gradually so you can judge how thick the glaze is. Add a little more icing sugar if it seems too runny.

Colour: one or two drops of food colouring are optional; the suggested pale pink tint pairs well with dried rose petals. Leave it out for a simple white glaze.

Choose toppings and serve

Toppings: crushed pistachios and dried rose petals give the donuts a decorative finish, while sprinkles, seeds or other nuts are also suggested options. Add toppings while the glaze is still wet so they stick.

Serving: these are sweet, glazed treats that work well on a dessert table or with tea or coffee. Serve them once the glaze has set for a neater finish.

Recipe notes & tips

• Grease the donut pan thoroughly so the baked rings release cleanly.
• Whisk the dry ingredients well before adding the wet mixture.
• Use a piping bag to fill the pan without spilling batter between the rings.
• Mix only until the batter comes together to help keep the crumb tender.
• Wait until the donuts are cool before dipping them in the glaze.
• Add toppings straight after glazing, while the surface is still sticky.

Variations

• Pink glaze: add one or two drops of food colouring for a pale pink finish.
• Pistachio topping: scatter crushed pistachios over the wet glaze.
• Rose finish: add dried rose petals as a decorative topping.
• Sprinkles: use sprinkles instead of nuts or petals for a different look.
• Sparkling wine: use sparkling wine in place of Champagne in both the batter and glaze.

Common mistakes to avoid

• Overmixing the batter: stop as soon as the wet and dry mixtures are combined.
• Overfilling the pan: fill each ring about three-quarters full to leave room for rising.
• Glazing warm donuts: cool them first so the glaze does not melt away.
• Adding all the icing sugar at once: mix it in gradually so you can control the glaze thickness.
• Waiting to add toppings: sprinkle them on while the glaze is wet so they adhere.

How to store

Store the glazed donuts in an airtight container at room temperature and eat within 2 days for the best texture. If needed, warm them briefly in the microwave, though this can soften the glaze.

Frequently asked questions