• Preheat oven to 350 degrees. Grease a donut pan and set aside.
• In a large bowl, whisk together the flour, baking powder, salt, sugar and orange zest.
• In a separate small mixing bowl, combine the egg, oil and sour cream. Stir until well mixed.
• Add the egg mixture and champagne to the dry ingredients and use a rubber spatula to gently fold everything together, just until combined.
• Divide the batter equally among the donut pan.
• Bake for 12-14 minutes, or until golden brown (Do not over-bake or they will be dry!). Remove from the pan and allow to cool on a baking rack.

To make the glaze:

• While the donuts cool, make the white chocolate glaze. In a small pan, set over low heat, combine the white chocolate and heavy cream. Stir constantly, until the chocolate has melted.
• Immediately remove from the heat, and add the champagne, 1 tablespoon at a time, until you reach the consistency you prefer.
• Spoon the glaze over the donuts (I used about 3-4 tablespoons per donut), decorate with sprinkles and “toast” to some darn good champagne donuts!