Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups rosé
  • ½ cup strawberry jam
  • 1 pinch salt
  • 4 cups confectioner's sugar
  • Flour
  • 1 tube refrigerated biscuit dough
  • Canola oil
  • for frying

Instruction

  • Combine rosé and strawberry jam in a saucepot and place over high heat
  • Bring to a boil and boil for 10 minutes
  • Turn off heat and whisk in the confectioner's sugar
  • Remove pot from the stovetop and let cool for 15 minutes or until the glaze thickens a bit
  • Dust a work surface with some flour
  • Pop the tube of biscuit dough, separate the biscuits and set them out on the flour-dusted counter
  • Using a 1-inch round cutter, cut out the middle of each biscuit
  • Set cut pieces aside
  • Fill a cast-iron fry pan with enough oil to go ¾ of the way up the sides of the pan
  • Heat over medium heat until the oil is between 360-375°F
  • Drop the biscuit donuts in, two at a time, and fry for 2-3 minutes per side
  • Remove donuts to a cooling rack placed over a sheet tray to drain
  • Once all the biscuits are fried, fry the donut holes for 1 minute per side
  • Let donuts cool for 10 minutes
  • To glaze, dip half of each donut into the glaze then flip it over and place them back on the rack glaze-side up, so that the glaze runs down the sides of the donut
  • Let harden for 5 minutes before serving
  • Serve with a chilled glass of rosé