Preheat your oven to 350 degrees.
Spray 2 donut pans with nonstick spray, or grease with butter. Set aside.
In a large mixing bowl, combine your flour, baking powder, salt and sugar. Set aside.
In a medium mixing bowl, whisk together your eggs, milk, butter and vanilla extract. TIP: Make sure the melted butter has cooled and the eggs and milk are room temperature before mixing together. Otherwise the mixture will clump up!
Add the wet ingredients to your dry ingredients and stir until fully combined. Do not over mix. Simply stir until no clumps of flour are visible.
Spoon your batter into your donut pan, filling each cavity about 3/4 of the way full.
Bake donuts for 8 – 10 minutes. Remove from the oven and let cool in the pan for a couple of minutes.
Transfer donuts to wiring rack to cool completely before glazing.
To create your Champagne Glaze, simply combine your powdered sugar and champagne and stir to create a glaze. If your glaze is still too thick, add more champagne. If too thin, add more powdered sugar until the glaze your desired thickness.
Top with optional white and gold sprinkles and let sit for at least 20-30 for the glaze to fully set.
