INGREDIENTS
DONUTS

• 2 cups of gluten-free flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 Eggland’s Best® Eggs , large
• 4 Tbsp. melted butter
• 3/4 cups milk
• 1 tsp vanilla extract
• 1/4 cup Castello del Poggio Prosecco

GLAZE

• 1 cup white chocolate Sprinkles (optional)

INSTRUCTIONS

• Preheat oven to 350°F and grease donut pan.
• Combine dry ingredients in a large mixing bowl.
• Add eggs, butter, milk, sparkling cider and vanilla to dry ingredients and mix until smooth.
• Place the batter in a large baggy and cut about 1/2 inch off the corner and squeeze batter into each donut cavity filling about 3/4 the way full.
• Bake for 10 minutes and let cool for 5 minutes before removing from pan, then place on a wire rack to cool.
• To make glaze microwave white chocolate chips and heavy cream for 30 seconds, stir and continue heating in 20-second increments, stirring each time until melted and smooth, add cider and powdered sugar and mix together.
• Dip cooled donuts in glaze and immediately add sprinkles ENJOY!