- 1 ½ cups rosé
- ½ cup strawberry jam
- 1 pinch salt
- 4 cups confectioner's sugar
- 1 tube refrigerated biscuit dough
- Canola oil, for frying
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.