Vanilla Rose Donuts

Ingredients:

• 1 tube (450 g) chilled biscuit dough (8 biscuits)
• 0.5 cup powdered sugar
• 2 teaspoons of milk
• 1 teaspoon vanilla paste
• 1/4 teaspoon rose water
• 2.5 l (10 tbsp) vegetable oil, for deep-frying
• Edible dried rose petals, for decoration
• Special equipment: deep fat thermometer

Preparation:

1. Pour oil into a large, heavy-bottomed saucepan and attach a deep-fry thermometer to the side. Heat the oil over medium heat to 160°C (325°F). Line the pan with paper towels and place a wire rack on top.
2. Separate the buns, then cut each in half to make 16 half-moons. Using your fingers, separate the dough of each bun dough piece into 3 layers. Holding the dough with the rounded edge facing up, gently wrap it around your fingertip to form the center of a rose. Remove it, then wrap the second piece of dough around the center, creating a flower shape. Wrap the third piece around the flower, using your fingertip to gently push the rounded edges outward like petals. Lightly pinch the base of the flower to seal the "petals." If the dough has dried out a bit, lightly moisten the base with water and then pinch it shut. Repeat with the remaining dough pieces.
3. Carefully lower the roses, a few at a time, into the hot oil. Don't add too many at a time, or the oil temperature will drop. Maintain it at around 160°C (320°F). Fry until the donuts are golden brown on all sides, about 2 minutes per side. Transfer to the prepared wire rack to drain. Repeat with the remaining roses. Let the donuts cool completely, about 30 minutes.
4. In a small bowl, combine powdered sugar, milk, vanilla extract, and rose water until smooth. Dip each donut into the glaze and immediately sprinkle with dried rose petals. Let the glaze set for 1 hour.