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Recipe courtesy of Food Network Kitchen

Rose Vanilla Doughnuts

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No need to pick up a bouquet of roses on the way home if you are making these delicious treats. Shaped from store-bought biscuit dough and scented with a splash of rose water, the pastries bloom into sweet flowers as they fry.
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  • Level: Intermediate
  • Total: 2 hr 15 min (includes cooling and setting times)
  • Active: 45 min
  • Yield: 16 doughnuts
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Ingredients

Directions

Special equipment:
a deep-fry thermometer
  1. Put the oil in a large heavy-bottomed saucepan fitted with a deep-fry thermometer. Heat the oil over medium heat until the thermometer registers 325 degrees F. Line a baking sheet with paper towels and top with a wire cooling rack.
  2. Separate the biscuits, then cut each biscuit in half to create 16 half-moons. Use your fingers to separate the dough of a half-moon into 3 layers. With the rounded edge up, gently wrap one layer around a fingertip to create the center of the rose. Slide it off and then wrap a second layer around the center, trying to match the shape of a flower. Wrap the third layer around the blossom, using a fingertip to lightly press the rounded edges outward like petals. Give the base of the flower a light pinch to secure the layers together. If the dough has dried out slightly, dampen the base lightly with water and then pinch it. Repeat this process with the remaining half-moon pieces.  
  3. Carefully lower the roses a few at a time into the hot oil. Be sure not to crowd the oil or the temperature will drop. Control the heat to maintain 325 degrees F. Fry until golden brown all over, about 2 minutes per side. Drain on the prepared cooling rack. Repeat with the remaining roses. Let the doughnuts cool completely, about 30 minutes.  
  4. Whisk together the confectioners' sugar, milk, vanilla and rose water in a small bowl until incorporated. Dip each doughnut in the glaze and immediately sprinkle with dried rose petals. Allow the glaze to set for 1 hour.  
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