Puff Pastry Donuts with Cinnamon Sugar
Puff pastry donuts can be made with store-bought or homemade dough. They are fried to a golden crispy texture, dipped in cinnamon sugar, or topped with a simple glaze!
These donuts could not be any easier by using store-bought puff pastry. With the dough already made, you simply fry them up and add your favorite toppings. They truly don’t even need a topping but I say, why not?
You could dip them in a powdered sugar glaze or dip them in blackberry jam or lemon curd. But for these donuts, I decided to toss them in a simple mixture of cinnamon sugar!
If you want to go the extra mile, you can make your own dough with my step-by-step tutorial on homemade quick puff pastry. It takes some extra time but it’s worth it!
Whichever method you use to make your dough, the puff pastry will fry up and make soft, flaky layers on the inside while the outside will turn crisp and golden.
- 1 pound (2 sheets) puff pastry (store bought or homemade quick puff pastry), thawed
- 100 grams (½ cup) granulated sugar
- 1 tablespoon ground cinnamon
- frying oil (canola, vegetable, or peanut)
- Several hours before frying (or the night before) remove puff pastry (1 pound, 2 sheets) from the freezer and move to the refrigerator to thaw. Alternatively, you can make rough puff pastry from scratch.
- Combine granulated sugar (100 grams, ½ cup) and cinnamon (1 tablespoon) in a wide shallow bowl. Set aside.
- Heat about 2 inches (5 cm) of frying oil in a shallow pot to about 350ºF/ 175ºC. A fry thermometer or candy thermometer is very helpful here. Set up a cooling rack over a baking sheet.
To make the donuts:
- While the oil is heating, place the puff pastry sheet on a lightly floured surface and roll with a rolling pin. Roll out to ¼ inch (0.6 cm) thick and cut out a donut shape using a 3-inch (8 cm) donut or biscuit cutter. Repeat with the other puff pastry sheet. You can combine the scraps and re-roll the dough. Save the holes to make donut holes.
- Once the oil is hot, gently slide the donuts into the oil (you can use a slotted spoon for this). Do not crowd the pan. Work in batches. Cook about 3 minutes on each side until a dark golden brown. Use either a slotted spoon, tongs, or chopsticks to flip and remove from the oil. Be very gentle if using tongs so you do not deflate the donuts. Repeat with all donuts and donut holes.
- Remove from the pan and drain on the cooling rack.
- While the donuts are still hot, toss them in the cinnamon-sugar mixture to fully coat.
- Allow the donuts to set for about 5 minutes before serving.
Fried donuts are best eaten the same day.
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Amount Per Serving: Calories: -