These doughnut holes are inspired by one of my favorite drinks - mimosas. Soft and sweet with champagne in the batter and a glaze made with fresh squeezed orange juice.
Happy National Doughnut Day! I have a sweet tooth, always have and doughnuts are up there as one of my favorite sweets. I love when I can find an excuse to indulge, like today! It would be rude to doughnuts not to enjoy them on their national day, right? In addition to my love of sweets, I have a love for mimosas. I don’t know if I can explain in words my love for mimosas, but I will try. If I could only have one alcoholic drink to enjoy for the rest of my life, I would choose mimosas. If you follow me on Instagram you know I post my breakfast/brunch meals often and I almost always have a mimosa on the side.
I decided to combine two of my favorite things to make an indulgent ready treat and they came out splendid! A soft, sweet cake topped with a glaze that has a punch of orange. I adapted this recipe from a cake doughnut recipe in a classic cookbook - Betty Crocker’s Cookbook. This book has all the recipes (okay maybe not all but it sure seems like it) and is a great resource.
To make these doughnut holes scream mimosa, the champagne is right in the batter. It is the perfect amount to taste the zing of the champagne but not cover the sweetness of the doughnut. I used a brut champagne but there are so many different flavors of champagne out there, sweet, nutty, dry, fruity; you could really play around with this and create a great flavor combination.
The dough is a breeze to make but it is sticky and can be hard to handle. Once it is made put it on a well-floured board and dust with flour. Roll the dough into 1 inch balls for the best result, if rolled to big the dough may not cook through.
Quick tip: Reroll the balls right before you put them in the oil to get a great shape.
The glaze really brings the whole doughnut together with its orange flavor. It has fresh squeezed orange juice which adds a delightfully fresh flavor and a little natural food coloring to make that orange pop. This is optional and without it, the glaze will have a slight orange color.
To all my fellow mimosa lovers out there, you gotta try these. Have them as a breakfast treat or bring them to your next brunch event, and just maybe enjoy these with a mimosa.
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon butter, room temperature
- 6 tablespoons milk
- 1 egg
- 1/4 cup champagne
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- pinch of ground cloves
- Oil for frying
- 1 cup powdered sugar
- 4 teaspoons fresh squeezed orange juice
- 2 teaspoons milk (or more if needed)
- Orange Food Coloring (if desired)
Instructions
- Heat about 3-4 inches of oil in a heavy bottomed pot to 350 degrees
- Beat 1 cup of the flour, sugar, butter, milk, egg, champagne, baking powder, cinnamon, salt and cloves on low speed until smooth, 30 seconds to 1 minute.
- Stir in remaining flour and beat on medium speed until combined, about 2 minutes.
- The dough will be sticky, flour hands and turn dough onto a well floured board
- Pull small chunks of dough off and roll into 1 inch balls
- Slide about 4 doughnut holes into oil at a time.
- When doughnuts rise to the surface allow them to fry about 1 to 1 1/2 minutes on each side, or until golden brown
- Use a slotted spoon to remove from oil; set doughnuts on a rack or paper towel
- Allow doughnuts to cool before glazing
- Place powdered sugar into a medium bowl
- Add fresh squeezed orange juice, milk and food coloring if desired and whisk until combined
- Drizzle, toss or dip doughnut holes in glaze
- Allow to harden before serving
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