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Dessert Collection



  • 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


  • 1 cup white chocolate Sprinkles (optional)


  • 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!
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