Champagne Doughnuts
If you want to add more lacto ovo vegetarian recipes to your recipe box, Champagne Doughnuts might be a recipe you should try. This recipe serves 12 and costs 86 cents per serving. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 298 calories. This recipe from Handle the Heat requires champagne, milk, heavy cream, and vanilla bean paste. From preparation to the plate, this recipe takes roughly 45 minutes. 6 people were glad they tried this recipe. It works well as a very budget friendly side dish. It can be enjoyed any time, but it is especially good for new year eve. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Left Over Wine or Champagne? No Problem! Pan Seared Catfish over Champagne Risotto with Champagne Pan Sauce, How to make doughnuts (with video) and Coffee-Biscoff-Bacon Doughnuts, and Pink Champagne Cupcakes with Strawberry Champagne Frosting #sundaysupper.
Servings: 12
Ingredients:
1/2 cup dry champagne
3 tablespoons dry champagne
Silver or gold sprinkles or edible glitter
4 large egg yolks
2 1/2 cups (318 grams) all-purpose flour, plus more for dusting
1/3 cup (67 grams) granulated sugar
1/3 cup heavy cream
2 1/4 teaspoons (1 envelope) instant yeast
3 tablespoons milk
2 1/4 cups (281 grams) powdered sugar, sifted
1/4 teaspoon fine salt
4 tablespoons (57 grams) unsalted butter, at room temperature
1 teaspoon vanilla bean paste (or extract)
1 teaspoon vanilla extract
Equipment:
hand mixer
microwave
sauce pan
bowl
baking paper
baking sheet
oven
Cooking instruction summary:
Heat the champagne in a small saucepan or in the microwave until warm, about 110F.In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, and yeast. Add the champagne and egg yolks and stir until combined. Add the butter and cream and knead for 6 to 8 minutes, or until a smooth sticky dough forms and pulls away from the sides of the bowl. Scrape the dough into a lightly greased bowl. Cover and let rise until doubled in size, about 1 to 1 hours.Roll the dough out on a floured surface until its just over a -inch in thickness. Cut out 12 doughnuts from the dough with a flour dusted doughnut cutter, rerolling the dough scraps as needed. Place on a large baking sheet lined with parchment paper, spacing at least a few inches apart. Allow to rise until puffy, about 30 to 45 minutes.Meanwhile, preheat the oven to 350F. Bake the doughnuts for about 12 to 15 minutes, or until lightly golden and puffed.In a medium deep bowl combine the sugar, salt, milk, and vanilla. Add the champagne until a thick but pourable glaze forms.Dip the doughnuts in the glaze completely, then let stand until set, about 30 minutes.
Step by step:
1. Heat the champagne in a small saucepan or in the microwave until warm, about 110F.In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, and yeast.
2. Add the champagne and egg yolks and stir until combined.
3. Add the butter and cream and knead for 6 to 8 minutes, or until a smooth sticky dough forms and pulls away from the sides of the bowl. Scrape the dough into a lightly greased bowl. Cover and let rise until doubled in size, about 1 to 1 hours.
4. Roll the dough out on a floured surface until its just over a -inch in thickness.
5. Cut out 12 doughnuts from the dough with a flour dusted doughnut cutter, rerolling the dough scraps as needed.
6. Place on a large baking sheet lined with parchment paper, spacing at least a few inches apart. Allow to rise until puffy, about 30 to 45 minutes.Meanwhile, preheat the oven to 350F.
7. Bake the doughnuts for about 12 to 15 minutes, or until lightly golden and puffed.In a medium deep bowl combine the sugar, salt, milk, and vanilla.
8. Add the champagne until a thick but pourable glaze forms.Dip the doughnuts in the glaze completely, then let stand until set, about 30 minutes.
Nutrition Information:
covered percent of daily need
