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Rose Wine Doughnuts

Rosé All Day With These Wine-Flavored Doughnuts

As if we needed another reason to Rosé all day, we've come up with a recipe that gives us an excuse to have Rosé in the morning! These sweet wine-infused, cake-like doughnuts combine the delicate flavor of Rosé with a hint of strawberries. And don't get us started on the beautifully scrumptious glaze! These are perfect to make for a weekend brunch or for those mornings when coffee just won't do.

Rosé All Day Doughnuts

From Chrystal Baker, POPSUGAR Food


If you cannot find packaged, food-safe dried roses in your area or via special order, remove the petals from one organic, pesticide-free rosebud. Spread the petals over a sheet tray, making sure they do not touch. Sprinkle with a little sugar, and dry in a 200ºF oven for 45-60 minutes. If your oven doesn't go that low, leave the door slightly cracked. The petals will have dried just enough to crack and crumble under pressure, but they will retain their color, and if handled delicately, they will retain their shape. Use as desired.

Rosé All Day Doughnuts


  1. For the doughnuts:
    Nonstick cooking spray
    1 1/2 cups all-purpose flour
    1/4 cup freeze-dried strawberries, finely ground
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon fine sea salt
    1/2 cup granulated sugar
    2 tablespoons vegetable oil
    1 egg
    3/4 teaspoon vanilla extract
    1/2 cup Rosé wine
    2 tablespoons whole milk
  1. For the garnish:
    2 cups powdered sugar
    3/4 teaspoon freeze-dried strawberries, finely ground
    2 tablespoons heavy cream
    3 tablespoons Rosé wine
    Edible dried rose petals
  1. Special tools:
    6-cavity doughnut pan


  1. Preheat oven to 350ºF and lightly coat the doughnut pan with nonstick cooking spray. Set aside.
  2. In a bowl, whisk together the flour, ground strawberries, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together sugar, vegetable oil, egg, vanilla extract, Rosé wine, and milk until smooth. Slowly add the dry ingredients into the wet ingredients and keep mixing until combined.
  4. Transfer the batter into a zippered plastic bag or piping bag to make it easier to pour. Snip the end and pipe the batter into the pan, filling each 2/3 of the way full.
  5. Bake for 16 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the pan for 2 to 3 minutes and then transfer to wire racks to cool. Repeat with the remaining batter, lightly coating with more nonstick cooking spray before filling.
  6. In a bowl, whisk together powdered sugar with freeze-dried strawberries, heavy cream, and Rosé wine until smooth. Dip cooled doughnuts into the glaze and then garnish with dried rose petals.
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