Peppered Pancetta Maple Kroughnuts
Peppered Pancetta Maple Kroughnuts. Boy Oh Boy these are delicious and oh so easy to make! Grab your apron!
Originally Published May 29, 2019 | Updated June 1, 2023
Peppered Pancetta Maple Kroughnuts
What do Peppered Pancetta Maple Kroughnuts Taste Like?
Salty! Sweet! LAYERS OF WOW! A crowd pleasing bite!
Occasions to Serve Kroughnuts
- Father’s Day
- Breakfast In Bed
- Brunch
- Birthday Breakfast
Peppered Pancetta Maple Kroughnuts Recipe
Makes 12 Kroughnuts
Tools
Ingredients
Kroughnuts
- 2 puff pastry sheets
- 3 cups canola oil
Maple Frosting
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 1 tablespoon cream or milk
Toppings
- 1/4 cup pancetta, cooked crispy and crumbled
- 2 tablespoons black pepper
- 1/4 cup pecans, toasted and chopped
Instructions
In a deep frying pan or pot, heat the oil over medium heat between 350°F and 375°F.
Lightly flour a large flat surface.
Unroll the puff pastry sheets and place them on the lightly floured surface.
Note: Avoid unfolding the square until they are completely unfrozen.
Cut out the kroughnuts using two round cutters or a doughnut cutter.
Remove the Koughnuts and the holes from the sheet of puff pastry carefully.
Drop in a small piece of the scrap dough. If the oil doesn’t sizzle it is not hot enough.
SIZZLING? You are ready to drop in your first batch. Carefully add the doughnuts and the holes into the oil. They will float.
When the bottoms of the kroughnuts slightly turn brown, flip them over in the oil with tongs.
After about 20 seconds on each side, remove the kroughnuts and holes from the oil and place them on a cooling rack over a paper towel for a few seconds to drain.
MAKE THE FROSTING
In a small bowl, whisk the maple syrup, cream, and powdered sugar until smooth.
Drizzle the slightly cooled Kroughnuts with the maple icing.
SPRINKLE TIME!
When the frosting begins to flow off the sides of the Kroughnuts, sprinkle with black pepper, pancetta, and pecans.
ENJOY!
Peppered Pancetta Maple Kroughnuts
Ingredients
Kroughnuts
- 2 puff pastry sheets
- 3 cups canola oil
Frosting
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 1 tablespoon cream or milk
Toppings
- 1/4 cup pancetta cooked crispy and crumbled
- 2 tablespoons black pepper
- 1/4 cup pecans toasted and chopped
Instructions
- In a deep frying pan or pot, heat the oil over medium heat between 350°F and 375°F.
- Lightly flour a large flat surface.
- Unroll the puff pastry sheets and place them on the lightly floured surface.
- Note: Avoid unfolding the square until they are completely unfrozen.
- Cut out the kroughnuts using two round cutters or a doughnut cutter.
- Remove the Koughnuts and the holes from the sheet of puff pastry carefully.
- Drop in a small piece of the scrap dough. If the oil doesn’t sizzle it is not hot enough.
- SIZZLING? You are ready to drop in your first batch. Carefully add the doughnuts and the holes into the oil. They will float.
- When the bottoms of the kroughnuts slightly turn brown, flip them over in the oil with tongs.
- After about 20 seconds on each side, remove the kroughnuts and holes from the oil and place them on a cooling rack over a paper towel for a few seconds to drain.
- MAKE THE FROSTING
- In a small bowl, whisk the maple syrup, cream, and powdered sugar until smooth.
- Drizzle the slightly cooled Kroughnuts with the maple icing.
- SPRINKLE TIME!
- When the frosting begins to flow off the sides of the Kroughnuts, sprinkle with black pepper, pancetta, and pecans.
Nutrition
PIN IT
