My love for puff pastry just reached new heights. (The height of a stack of donuts, of course). Puff pastry is the buttery rich little dough that bakes up shiny and golden brown, it fries up puffy and light, and it shatters at the touch of a fork when you devour it. If I had to live the rest of my life with only one dough, puff pastry would be my choice. I am so very glad I always have a box of puff pastry in the freezer. Especially on Sunday mornings. I also have how to make puff pastry (also known as rough puff pastry) on my site. And plenty of other ways to use it in these puff pastry recipes. Why Sunday morning? Well, in a word: DONUTS. Yes, we love beignets and Amish donuts. But these puff pastry donuts come together so fast! Puffy, crispy, flaky fried little donuts! All for you! Or you and someone else in your life. And so easy, too! Just 6 ingredients, including the glaze! Actually, these puff pastry donuts so easy that I added them to the weeknight dinner rotation the last time I made breakfast for dinner. These easy fried donuts were our dessert that night! We’ve long debated the proper donut serving size for two people on this site. I want to say that a half dozen donuts is slightly too much for two people, but we never have any leftovers! I even let baby Camille have half of a donut. Her little eyes lit up at the sight of the hot pink frosting. She licked her little fingers and smiled. If you’ve ever had a cronut, the texture to these donuts is similar. They shatter at first bite and the layers melt in your mouth. They’re not at all cake-y; they’re light and crisp. I rolled them in sugar when they came out of the fry oil, but it’s entirely optional. The mixed berry glaze on top is made up of raspberries, blackberries, and blueberries. Use your favorite berry, or a mix of all 3! Once you try these puff pastry donuts, you’ll always keep a box of puff pastry in your freezer for your next donut craving. And for that, I should probably apologize to anyone preparing for bikini season. But as for me, I’m just committing to wearing a one-piece this year right now. And I’m also committed to getting every last drop of this glaze onto every corner and crevice of these donuts. SaveSaveSaveSave
