Champagne Donuts

Instructions

• In a small saucepan over medium-high heat, reduce the champagne by half, about 10 minutes. Remove the pot from the heat.
• In a medium bowl, whisk together the flour, salt, and yeast.
• In a large bowl, whisk together the reduced champagne, egg, milk, and vanilla.
• Pour the dry ingredients into the wet ingredients and mix with a wooden spoon until the dough comes together in a ball.
• Turn the dough out onto a lightly floured surface and knead until it is smooth and springs back when pressed, about 6 minutes.
• Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise for 1½ hours, or until doubled in size.
• Grease a baking sheet and line with parchment paper.
• Turn the dough out onto a lightly floured surface and roll out to ¼-inch (6 mm) thick. Using a 3-inch (7 cm) round cutter, portion the dough into 12 pieces, re-rolling the dough if necessary. Using a ¾-inch (1 cm) round cutter, cut out the center of each donut.
• Place the donuts on the prepared baking sheet and let proof for 45 minutes, or until doubled in size.
• Meanwhile, make the glaze: In a small saucepan over medium-high heat, reduce the champagne by half, about 10 minutes.
• In a medium bowl, whisk together the powdered sugar, reduced champagne, melted butter, and salt. Set aside until ready to glaze the donuts.
• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C).
• Working in batches, fry the donuts in the hot oil until puffed and golden brown on each side, about 3 minutes. Transfer to a wire rack to cool slightly, about 5 minutes.
• Dip each donut in the champagne glaze, then sprinkle with the gold sugar pearls.
• Enjoy!