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The Kitchn: 30-minute puff pastry glazed doughnuts are the ultimate lazy breakfast

Kelli Foster, TheKitchn.com on

It’s hard to deny the satisfaction of freshly made doughnuts, be it fluffy yeasted doughnuts or rich and cakey doughnuts. But in my opinion, the very best homemade doughnuts don’t start with pulling out the stand mixer or heating oil for deep-frying. Instead, they start with a box of puff pastry.

Unlike other doughnuts, puff pastry doughnuts bake up extra-tall, with irresistible layers of buttery, flaky dough. The dough is barely sweetened, which leaves plenty of room for a blanket of glaze over the top. And best of all, you’ll be rewarded with both doughnut rings and doughnut holes in just 30 minutes.

Don’t forget the glaze

Puff pastry doughnuts are best when finished off with a thin layer of glaze, and our recipe includes instructions for a simple one made with powdered sugar and milk. Make it your own by adding a couple drops of food coloring, or even a tiny bit of flavored extract (about 1/8 teaspoon will do), such as vanilla, lemon or almond. Chocolate, of course, is also always a good option.

30-Minute Puff Pastry Doughnuts

Makes 8 to 10

 

1 (17-ounce) box frozen puff pastry (2 sheets), thawed according to package directions

All-purpose flour, for dusting

2 cups peanut or vegetable oil, for frying

1/2 cup powdered sugar

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