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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!

Puff Pastry Donuts rings stacked up with donut holes dipped in cinnamon sugar

OVERVIEW

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!

Puff Pastry Donuts rings stacked up with donut holes dipped in cinnamon sugar beside Bourbon Glaze in a cup

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.

A bite taken out of one of the puff pastry donut rings

Flavor Ideas

If you aren’t feeling the cinnamon sugar topping, here are some other flavor ideas to dip or glaze your donuts!

Puff Pastry Donuts rings stacked up dipped in cinnamon sugar

Puff Pastry Donuts with Cinnamon Sugar Bourbon Glaze
Yield: 10-12 Donuts

Puff Pastry Donuts with Cinnamon Sugar

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Puff pastry donuts can be made with store-bought or homemade dough. They are fried to a golden crispy texture and dipped in cinnamon sugar!

Ingredients

  • 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)

Instructions

PREP:

  1. 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.
  2. Combine granulated sugar (100 grams, ½ cup) and cinnamon (1 tablespoon) in a wide shallow bowl. Set aside.
  3. 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:

  1. 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.
  2. 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.
  3. Remove from the pan and drain on the cooling rack.
  4. While the donuts are still hot, toss them in the cinnamon-sugar mixture to fully coat.
  5. Allow the donuts to set for about 5 minutes before serving.

Notes

Fried donuts are best eaten the same day.

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Nutrition Information:


Amount Per Serving: Calories: -
© Baker Bettie
Category: All Recipes