My sweet tooth craving lately has been off the charts even by my standards. I tried the cupcake route and the ice cream path but those sugary pangs did not go away. And after my prosecco cocktail last Thursday, I’ve been looking for reasons to pull the blood orange soda from my fridge.
When I found a no-frills doughnut recipe, I knew I was getting close. Add a blood orange glaze and I was in business. I was hesitant about this recipe but it turned out wonderfully, I’m already planning a version for the fall. Think maple & bourbon. But I’m getting ahead of myself. 
Doughnuts: Pillsbury Biscuits
Glaze: Blood Orange Soda // Powdered Sugar 
Open the Pillsbury biscuits, brace yourself for that POP! and I’d be lying if I said I didn’t gasp when the cannister explodes. Every. single. time.
Anyway, moving on.
Cut a small hole in the center of each biscuit. You now have 8 doughnuts and 8 doughnut holes all ready to go.
Fill a pot or a slow cooker with about an inch of canola oil and let sit over medium-high heat.
Meanwhile, prepare the glaze. Mix 3 cups powdered sugar and 5 teaspoons of blood orange soda. I used my new Cuisinart hand blender whisk because, well, it’s my new toy and I’ve been looking for any excuse to use it. 
Test the oil with the doughnut holes, when the oil bubbles up instantaneously around the doughnut, it’s good to go. Let the doughnuts sit in the oil until brown, turning over with tongs. Each doughnut should take no more than 2 minutes total. 
As soon as the doughnuts are ready, place them on a cooling rack and then dip into the glaze while they are still hot. 
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