2 1/2 cups (318 grams) all-purpose flour, plus more for dusting
1/3 cup (67 grams) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon vanilla bean paste (or extract)
4 large egg yolks
4 tablespoons (57 grams) unsalted butter, at room temperature
1/3 cup heavy cream
For the glaze
2 1/4 cups (281 grams) powdered sugar, sifted
1/4 teaspoon fine salt
3 tablespoons milk
1 teaspoon vanilla extract
3 tablespoons dry champagne
Silver or gold sprinkles or edible glitter
Directions:
Make the doughnuts:
Heat the champagne in a small saucepan or in the microwave until warm, about 110°F.
In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, and yeast. Add the champagne, vanilla bean paste, 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 ½ hours.
Roll the dough out on a floured surface until it’s just over a ½-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 350°F. Bake the doughnuts for about 12 to 15 minutes, or until lightly golden and puffed.
Make the glaze:
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.
