Puff Pastry Glazed Donuts Recipes

MAPLE GLAZED DONUTS

Steps:

• To make the glaze, combine the powdered sugar, maple syrup and optional milk in small bowl. Mix until smooth. Set aside.
• Heat the oil in a cast iron pan over medium, increase slowly if needed.
• Use cutters to create the donut shapes, save the centers to make donut holes.
• Test to see if the oil is hot enough with one of the small pieces. When ready, the oil will quickly start to bubble up all the way around the donut. If this does not happen and the dough just sits there, increase the heat. If it starts to cook too quickly, simply turn down the heat a little at a time and wait for it to stabilize before continuing.
• Place the donuts in the pan with enough room for oil to get all the way around them. Do not overcrowd. Flip when the first side is golden brown.
• Remove donuts from the oil when both sides are golden and place on a cooling rack with a plate or paper towels underneath to let the oil drip off.
• Once donuts are cooled, you can dip them into the glaze and return to the cooling rack for the glaze to set for a few minutes.

PEACH PUFF PASTRY DOUGHNUTS

Steps:

• Make the doughnuts: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Unfold one puff pastry sheet on a work surface and brush off the excess flour. Brush all over with the beaten egg. Unfold the second puff pastry sheet on top of the first one and press to seal. Cut out eight rounds using a 3-inch cookie cutter. Cut out the middles with a 1-inch cookie cutter. Cut out more 1-inch rounds from the scraps, if desired. Arrange on the prepared baking sheet and bake until browned and crisp, 20 to 25 minutes.
• Microwave the peach preserves until melted, about 30 seconds. Brush on the doughnuts and doughnut holes while still hot. Let cool completely on the baking sheet.
• Meanwhile, make the filling: Combine the peaches, peach nectar and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the peaches are soft and most of the liquid has evaporated, 8 to 10 minutes. Transfer to a blender and puree until smooth. Refrigerate until thick and cold, at least 2 hours.
• Make the glaze: Whisk the confectioners' sugar, 1 tablespoon peach nectar, the lemon juice and vanilla in a small bowl until smooth; add up to 1 more tablespoon peach nectar if needed.
• Using a sharp knife, cut each doughnut horizontally into 3 rings. Spread some of the peach filling on the bottom rings and top with a second ring, then spread with more peach filling and add the top ring. (You will not use all the filling.) Drizzle the glaze over the doughnuts. Sprinkle with the freeze-dried strawberries. Let the glaze set, 10 to 15 minutes. Serve at room temperature or chilled with the remaining peach filling for dipping.

EASY DOUGHNUT PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups.
• Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough.
• Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes.
• Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.

GLAZED GLUTEN-FREE PUFF PASTRY DOUGHNUTS

Steps:

• Roll out your puff pastry sheet.
• Stamp out your doughnuts using either a doughnut stamp or a circle cookie cutter.
• Fry the doughnuts, and doughnut holes in 1-1.5 inches of vegetable oil at 190C (375F). I found that these fried in around 1 minute on one side and 30 seconds on the other. This will vary depending on the size of your pan. I used a saucepan that was only big enough to fry 2 doughnuts at a time but this meant I didn't need a vast quantity of vegetable oil.
• Transfer the doughnuts onto a cooling rack. I placed kitchen towel underneath mine to catch any drips of oil.
• Once the doughnuts are cool you can make the glaze.
• Mix together the icing sugar, vanilla extract, dairy-free milk and combine until you have a smooth but runny icing consistency. This is your doughnut glaze.
• When your doughnuts are cool you want to dip them in the glaze and then add anything toppings right away. We sprinkled sprinkles over our doughnuts and within a minute or so the glaze had set and the sprinkles were held in place nicely.
• As we don't like waste in our home we re-rolled the rest of the pastry, we managed to get 2 more doughnuts, making 8, out of a 280g pastry sheet. We also saved all of the middle, and punched lots more out of the leftover pastry. This gave us a load of lovely little fluffy, puffy tasty doughnut holes.

STRAWBERRY FILLED PUFF PASTRY DONUTS

Steps:

• 1. Preheat the oven to 400 degrees F. Spray a baking sheet with non stick cooking spray - or use parchment paper. Mix glaze if using.
• 2. Beat the egg and water in a small bowl with a fork; Set aside. Unfold 1 pastry sheet on a lightly floured surface. Using a round cutter, cut the pastry sheet into 9 (3 inch) circles. Repeat with the remaining pastry sheet. (Don't waste the scraps - re roll them and cut into as many circles as possible) Place half of the pastry circles onto a parchment lined or sprayed baking sheet. Top each with a small amount of cut up fruit and top fruit with about 1/4 teaspoon) sugar.
• 3. Brush the edges of the pastry circles with the egg wash. Place the remaining pastry circles over the filling. Press the edges firmly to seal and crimp edges with a fork.
• 4. Brush with more egg wash. Using a sharp tip of a knife cut a couple small slit in the top to release steam.
• 5. Bake for 15 minutes or until the pastries are golden brown on the top and the bottoms. Let the pastries cool slightly and drizzle the lemon glaze, or sprinkle with confectioners sugar.
• 6. Enjoy!

PUFF PASTRY DONUTS (CRONUTS)

Steps:

• Sprinkle flour on a clean flat kitchen surface. Take one puff pastry sheet and place on top of the floured surface. With a pastry brush, brush the inside of the puff pastry sheet with egg and fold into thirds (like you would a letter). Repeat the same process with the other puff pastry sheet and place both sheets into the freezer for 15 minutes to set.
• Begin to heat the oil to 350 Degrees in a deep fryer. Remove the puff pastry from the freezer and using a doughnut cutter about 1 1/2-2 inches in width, and begin to cut out doughnuts on the puff pastry. Do not open the puff pastry sheet. Leave as is. Save the scraps to make doughnut holes.
• Place the doughnuts in the hot oil and fry for 5 minutes while flipping on each side until golden brown and puffed. Use a slotted spoon and remove from oil and turn to a plate lined with a paper towel. Repeat process for all doughnuts.
• In a large bowl, whisk together the powdered sugar, milk, salt, and vanilla exact until smooth. Dip each finished doughnut into the glaze and place on a cooling rack until ready to serve.

RASPBERRY PUFF PASTRY DONUTS

Steps:

• Thaw the Puff Pastry sheets and then brush the top of one with a beaten egg, just enough to thinly coat the entire sheet. Place the other Puff Pastry sheet on top of the other one and use a rolling pin or your fingers to press them together.
• Use a donut cutter to cut out as many donuts as you can. (I have a 2" mini donut cutter and was able to make 9 donuts.)
• Heat up the oil in a deep frying pan. The oil should be about 350-375 degrees. Place the donuts in the oil and let fry on one side for about a minute, flipping and cooking on the other side until both sides are light golden brown. Place the cooked donuts on paper towels to cool.
• In a food processor or blender, blend the raspberries and powdered sugar until smooth. If you want the glaze to be a little bit thinner, add 1-2 Tbsp milk. Dip the tops of the cooled donuts into the glaze. Donuts are always better when they are fresh so eat as soon as possible! Enjoy!

PUFF PASTRY GLAZED DONUTS RECIPE

Steps:

• On a lightly floured surface, roll out puff pastry. Cut circles out of puff pastry using two different sized circle cookie cutters, a larger circle for the outside and a smaller circle for the center. Fill...