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Chocolate Champagne Glazed Donuts

Am I the only one still celebrating the new year? I just bought a couple more bottles of champagne 1) because they were on sales and 2) because I really like champagne but only let myself get it for the new year. These donuts are a great way to keep the celebration going! I wasn’t quite ready for the holidays to end, so I made up a batch of these donuts.

Chocolate Champagne Glazed Donuts

This champagne glaze is perfect for these chocolate donuts since the batter isn’t terribly sweet by itself. These donuts really do need the glaze, which is something I don’t say very often so you’d better not forget it! There’s not much glaze per donut, but since you’re not cooking the glaze at all I guess there is still somewhat of an alcoholic content to it. If you’re worried about little ones, you may want to pass on the glaze for them. In which case, I’d recommend the maple glaze from these donuts.

Chocolate Champagne Glazed Donuts

Cocoa powder does tend to make baked goods a little dry, and these are no exception. These really are best shortly after they come out of the oven, but you can freeze them and pop them in the toaster oven later. Treat yourself with one of these baked donuts!

Chocolate Champagne Glazed Donuts

  Chocolate Champagne Glazed Donuts
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes
Makes: 12 donuts
For the donuts:
1 cup of white whole wheat flour

1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/3 cup of granulated sugar
2 tablespoons of dutch cocoa powder
1/4 cup of almond milk
1/4 cup of greek yogurt
1 egg
2 tablespoons of butter, melted
2 teaspoon of vanilla

For the glaze:
1/2 cup of champagne
1 cup of powder sugar
1) Preheat the oven to 350° F. Spray the donut pan with cooking spray. I usually use olive oil.
2) In a medium sized mixing bowl, combine the flour, baking powder, baking soda, sugar, and cocoa powder.
3) Make a well in the middle of the dry ingredients and add the egg, milk, yogurt, butter, and vanilla to this well. Carefully mix into the dry ingredients.
4) Once the batter is mixed (be careful not to overmix), scoop into a large zipped-top bag. I like to use the freezer sized bags. Cut a small corner off the bottom and pipe the batter into the pan. Fill from 1/2 to 2/3 of the way and bake for 10 minutes.
5) In a small bowl, combine the champagne and powder sugar. Dip the top of a mostly cool donut into the glaze. If you want more glaze, what about 5 minutes for the first dipping to harden and then dip again.


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AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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