Ingredients
- Puff pastry: 1 to 2 rolls (store bought or homemade)
- Sugar: For coating (powdered sugar)
- Cinnamon: 1 teaspoon (to mix with sugar)
- Oil: For frying
- Icing or Filling (Optional):
- Chocolate sauce: Melted chocolate or Nutella
- Pastry cream: To inject inside or coat the top
Instructions
1. Prepare the layers of dough
- If you use store-bought puff pastry, place 2 to 3 layers on top of each other.
- Lightly run a rolling pin over them, just enough to stick together, but be careful not to crush the delicate layers. This is what will give the “donut” its characteristic height and flakiness.
2. Cut out the shapes
- Use a large circular cookie cutter to cut out the outer circles.
- Use a smaller cookie cutter (or bottle cap) to cut out the hole in the center.
3. Frying
- Heat the oil in a deep frying pan to about 170°C. If the oil is too hot, the exterior will burn before the interior layers have time to expand and cook.
- Gently dip the dough rings into the oil. Fry them approximately 2 to 3 minutes per side until puffy and deep golden brown.
4. Sugar coating
- Immediately after removing them from the oil, let them drain for a few seconds on absorbent paper.
- While they are still warm, roll them in a bowl of cinnamon sugar until completely coated.
5. Finishing Touches
- Once cooled slightly, you can use a piping bag to drizzle melted chocolate on top or poke a hole in the side to inject pastry cream.