Cinnamon-Sugar Puff Pastry Doughnuts
Servings 12
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
For the doughnuts
- 2 x 400g
Today® Original Puff Pastry , thawed - 1 large egg, beaten
- 3-4 cups vegetable oil
For the cinnamon sugar
- 1 Tbsp Hinds Spices Cinnamon
- 2 cups castor sugar
METHOD
- Add the thawed Today Original Puff Pastry onto a lightly floured surface. Brush a light layer of egg wash over the pastry. Fold the pastry in thirds onto itself, similarly to folding a letter. Repeat this step for the second roll of puff pastry.
- Place the pastry rectangles on a tray lined with baking paper and freeze for 15 minutes until the pastry is firm.
- Once the pastry is firm, use a cookie cutter to cut 12 circles out of the pastry. Use a smaller cookie cutter to cut the doughnut holes out of the centre of the pastry.
Chef’s Tip: Fry the donut holes along with the donuts or freeze to use for another recipe! - Add the vegetable oil to a medium-sized pot and bring the oil up to medium heat.
- Fry the doughnuts in batches, about 4 at a time, for 5 minutes, flipping every 30 seconds until golden brown and cooked through. Drain the doughnuts on a tray lined with paper towel.
- Make a quick cinnamon sugar mixture by combining 1 tablespoon of Hinds Spices Cinnamon and 2 cups of castor sugar.
- While the doughnuts are hot, roll them in cinnamon sugar, serve on a beautiful plate and ENJOY!
