INSTRUCTIONS

1. In a deep frying pan or pot, heat the oil over medium heat between 350 and 375 degrees.

2. Whisk together the cinnamon and sugar in a bowl and set aside.

3. Lightly flour a large flat surface.

4. Unroll each sheet of the defrosted puff pastry and place on the lightly floured surface.

Note: Avoid unfolding the squares until they are completely unfrozen.

5.  Using the large round cookie cutter, cut several circles (doughnuts) out of  both puff pastry sheets. Then, use the smaller round cutter to cut a smaller hole (donut hole) in the center of the large circle.

Note: Use the small circle to cut out more doughnut holes with extra dough. 

5. Remove the doughnuts and the holes from the sheets of dough carefully.

6. Drop in a small piece of the scrap dough. If the oil doesn’t sizzle it is not hot enough.

7. SIZZLING? You are ready to drop in your first batch. Carefully add the doughnuts and the holes into the oil. They will float.

8. When the bottoms of the doughnuts slightly turn brown, flip them over in the oil with tongs.

9. After about 20 seconds on each side, remove the doughnuts and holes from the oil and place them on a cooling rack over a paper towel for a few seconds to drain.

10. The fun part. VERY GENTLY, lay them one at a time in the sugar mixture and sprinkle them on both sides.

SERVE IMMEDIATELY!

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Copyrights & Credits//Author, Photographer, Creator: Gwyn @SparklingCharm.com


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