Small Batch Cinnamon Sugar Puff Pastry Donuts
It was Sunday morning, the whole family was up and the coffee was brewing. Plans for the day were being made and then my little kitchen helper decided that he wanted to make something. Something involving cinnamon and sugar of course. I have had this half box of puff pastry in the freezer since making hand pies a few weeks back and he has inquired about the box several times. Maybe this was the day I could use up the remaining contents. I started researching what I could make using the puff pastry and came across Puff Pastry Donuts from Dessert For Two blog. (She has so many awesome recipes, check out her site when you can) So I made a few changes and Cinnamon Sugar Puff Pastry Donuts were on the Sunday morning agenda.
This couldn’t be easier and faster to make and tastes great. Light and airy with wonderful cinnamon sugar flavor, these are the best “short cut” donuts I have made. I decided to fry the dough, but these could easily be baked in the oven too.
- Test the size donut cutter to the width of the frozen puff pastry dough. My donut cutter was slighting larger than the dough, so once the dough was pliable, I rolled the dough out just enough (maybe an inch) to cover the gap needed.
- The original recipe called for leaving the dough in the refrigerator overnight to thaw, but I needed to make them that morning, so I thawed for about 30 minutes before applying the egg wash.
- My donut cutter only cut 2 large donuts out of one piece of puff pastry dough. I cut 6 donut holes out of the remaining dough. Your cutter might be able to make 3 large donuts.
Recipe Inspired by : Desserts For Two
Prep Time: 35 mins
Cook Time: 10 mins
Yields: 2-3 donuts 6 donut holes
- 1 Box - Puff Pastry Dough (I used Pepperridge Farms brand)
- 3 Cups - Frying Oil (I used Peanut Oil)
- 1 Egg - Beaten
- 1/4 Cup - Sugar
- 1 Teaspoon - Cinnamon
- Defrost the puff pastry overnight, or at least for 40 minutes before you are ready to make the donuts. You want the dough to be pliable and not break when you open up the folds
- Add the oil to a deep fry pan or large pot (like I did). Attach a candy thermometer to the side of the pot and bring the oil to 375°
- Prior to unfolding the dough. Place the donut cutter you plan to use onto to make sure the dough is wide enough. If not, before brushing with an egg wash, use a rolling pin to increase the size of the dough. It shouldn't need to be rolled too big
- Once your dough is ready and unfolded, brush half of the dough with egg wash. Fold back so the final dough is wide enough for your donuts cutter
- Cut 2-3 donuts and donut holes out of the dough. Place on a try. Check your oil temperature to see if it's ready
- Using a frying spatula, place 2 large donuts into the oil, one at a time. The donuts will initially sink, but then rise to the top. Once the underside is golden brown, flip to cook the other side
- Meanwhile in a small bowl, add the sugar and cinnamon, mix
- Have a tray and cooling rack ready for when the donuts are ready to come out of the oil
- Once donuts are cooked, place on the rack and sprinkle with cinnamon and sugar. Once cool enough to handle roll the donut into the cinnamon and sugar mixture
- Add the remaining donut holes into the oil and follow the same process. These will cook quickly. I added 6 at once
- Sprinkle the donut holes with cinnamon and sugar and ENJOY!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.