216.3 ouncesRefrigerated biscuit dough(cut each biscuits into quarters)
2oranges + orange zest
3tablespoonsorange juice (or juice of the fresh oranges)
1 ¼ cupspowdered sugar
Preheat oven to 350º. Grease a 9-10 inch bundt pan with butter.
Place sugar and 2 tablespoons of orange zest in a gallon size ziplcock and shake to combine. Place quartered biscuits in the bag and shake until the biscuits are coated. Place the sugared biscuit dough in the bundt pan. Pour in any extra sugar.
In a small bowl, whisk together the butter, orange juice, 3 tablespoons of Prosecco and vanilla. Pour over the biscuit dough in the bundt pan.
Bake for 30-35 minutes until biscuits have cooked through. Let cool for 10 minutes and then turn out onto a plate.
Whisk together powdered sugar, Prosecco and orange zest and pour it over the cooked bread that has already been removed from the pan.
Barbara's Notes + Tips
You can use Prosecco, Sparkling Rosé or any sparkling wine.
You can leave out the Prosecco all together or substitute with ginger ale.
You can make this in advance, it is delicious at room temperature or warm.