I know you probably can’t even believe it but today, I’m sharing another donut recipe. 🙂 This one is for baked mimosa donuts, to be specific. If you’ve been reading here for any period of time, you’ve likely come across a slew of baked donut recipes ranging from these pumpkin donuts with cream cheese frosting to these funfetti birthday cake donuts. What got me to thinking about making baked mimosa donuts, though, was the batch of strawberries & champagne donuts I shared around Valentine’s Day of this year. Donuts are perfect for brunch and so are mimosas so it was pretty much unavoidable that these would come to be at some point! I suppose it’s possible that y’all are sick of me making donuts but I like to think that my readers love them as much as I do…right? Right. So, let’s get into these bright little baked bundles of bubbly and vitamin C!
You know how some things taste even better as leftovers? These baked mimosa donuts are one of those things. They’re yummy when freshly made but don’t lose any tastiness when refrigerated and reheated (or not reheated). I tested this recipe last month, shortly before hosting some of my girlfriends who were in town for a wedding. Since the donuts had been in a the fridge for a few days, I didn’t call too much attention to them. Surprisingly enough, they were still a hit. The champagne and fresh orange flavors still shone through. Not only can you taste those notes, you can also see little orange flecks in the donuts–that’s orange zest! To make these, you just need the basic ingredients you’d use for a cake or cupcakes plus your favorite champagne and a couple of oranges. Oh, and if you don’t already have one, you’ll need a donut pan, too.
These baked mimosa donuts are just in time for any Mother’s Day brunch plans you might have. And, in case you thought I was kidding about being addicted to making donuts, here’s more evidence via past recipes:
And more mimosa stuff, too:
In typical Jazzmine fashion, I’m already planning yet another donut recipe as well as a cocktail recipe. Stay tuned for those and thanks for reading!
Baked donuts flavored with fresh orange juice, zest, and bubbly champagne
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 4 eggs
- 3/4 cup butter melted
- 1 cup sugar
- 1/2 cup champagne
- 1 teaspoon vanilla extract
- 2 large navel oranges zested and juiced
- 6 tablespoons champagne
- 2 cups powdered sugar sifted
- 1 orange zested
Preheat oven to 350 degrees. In a large bowl, mix together flour, baking powder, sea salt, and orange zest.
In another bowl, mix together sugar, eggs, champagne, orange juice, butter, and vanilla extract.
Add wet ingredients to dry ingredients and stir until uniform and no dry pockets remain.
Convey batter into a pastry bag or ziploc bag with one corner snipped off. Pipe into donut tin and bake for about 15 minutes or until tops are firm to touch. You can flip one donut out of the tin to see if the bottom has browned as the tops should not brown. Remove donuts from pan to cool.
Meanwhile, mix up glaze ingredients. Once donuts have cooled to room temperature (about 20 minutes), dip each one in glaze. Allow to harden then dip again.