1 tablespoon milk

Food coloring (optional)

1. Thaw 2 frozen puff pastry sheets according to package directions. Unfold on a lightly floured surface. With a rolling pin, gently roll each sheet to just over 12 inches long. Use a doughnut cutter or 3-inch cookie cutter to punch out circles, then cut a hole in the center of each using a 1-inch cookie cutter if needed. (You’ll get 4 doughnuts per sheet). Gather and re-roll the scraps to make 2 additional doughnuts, if desired.

2. Place the doughnuts and doughnut holes on a plate or baking sheet and refrigerate. Meanwhile, heat the oil.

3. Heat 2 cups peanut or vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat to 375 F. Working in batches, add the doughnut rings to the pot. Cook until the bottoms are lightly browned, 2 to 3 minutes. Flip and cook until the second side is browned, about 2 minutes more. Transfer the donuts with a slotted spoon to a paper towel-lined plate. Fry the doughnut holes, flipping halfway through, about 2 minutes total. Let cool completely.

4. Whisk together 1/2 cup powdered sugar and 1 tablespoon milk in a wide bowl until smooth. Tint with food coloring if desired. Dip one side of the doughnuts into the glaze; place glaze-side up on a wire rack. Let sit until the glaze sets, about 10 minutes.

(Kelli Foster is the food editor for plan and prep content at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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