Richard Blais’ Rosé Doughnuts Are the Perfect Summer Treat

Who needs a glass of rosé when you can have rosé doughnuts? Chef Richard Blais, who is one of Top Chef’s most celebrated alums, recently teamed up with Amazon Alexa to help create a new skill called Morton Salting Sous Chef, which is designed to help at-home chefs correctly season more than 4,000 food items including veggies, mains, side dishes and desserts.

Generally speaking, Blais advises home cooks to sprinkle high when cooking with salt in order to disperse it, and he’s also a fan of using different types of salt for various foods. “I like fine-grain sea salt for fish and chicken, but coarse kosher for red meats,” he explains to Us Weekly. “Season as you go, not just at the end of cooking and finish items, like sliced steak off a grill with a tiny amount [1/2 teaspoon] of coarse sea salt on the interior of the slices – adding a crunchy flavor.”

And even though desserts tend to be on the sweeter side, salting them correctly is crucial and can make or break the dish. With the rosé doughnut recipe, which is included as part of the Morton Salting Sous Chef skill, Blais uses Morton Coarse Sea Salt as a garnish to add “a burst of flavor and crunch.”

“There’s an elegance about rosé that you don’t necessarily think of as a flavor in a donut, but it sets up a wonderful contrast,” the chef, 46, says of the unique pastry. “Taking the contrast to the next level is the coarse texture of the salt, which becomes the chocolate chip to this recipe’s cookie, if you know what I mean.”

Check out the complete recipe below!

Rosé Doughnuts

Makes 6 Servings


• 1 cup milk
• 1/3 cup vegetable shortening
• 2 packages instant yeast
• 1/3 cup warm water (100 degrees)
• 1/2 cup rosé wine
• 2 eggs, beaten
• 1/4 cup sugar
• 1 1/2 tsps Morton Coarse Sea Salt
• 1 tsp vanilla extract
• 23 oz all purpose flour, plus more for dusting
• 1 gallon peanut or vegetable oil for frying

• 2 cups rosé wine
• 2/3 cup powdered sugar
• 1 cup smooth strawberry jam (blend if needed)
• 2/3 cup condensed milk
• 1/2 cup crumbled freeze-dried strawberries
• 1 tbsp Morton Coarse Sea Salt


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