Puff Pastry Donuts (Cronuts)

1. 1

   Sprinkle flour on a clean flat kitchen surface. Take one puff pastry sheet and place on top of the floured surface. With a pastry brush, brush the inside of the puff pastry sheet with egg and fold into thirds, like you would a letter. Repeat the same process with the other puff pastry sheet and place both sheets into the freezer for 15 minutes to set.

2. 2

   Heat the oil to 350u00b0F in a deep fryer. Remove the puff pastry from the freezer and, using a doughnut cutter about 1 1/2-2 inches in width, begin to cut out doughnuts on the puff pastry. Do not open the puff pastry sheet; leave as is. Save the scraps to make doughnut holes.

3. 3

   Place the doughnuts in the hot oil and fry for 5 minutes, flipping on each side until golden brown and puffed. Use a slotted spoon and remove from oil onto a plate lined with a paper towel. Repeat process for all doughnuts.

4. 4

   In a large bowl, whisk together the powdered sugar, milk, salt, and vanilla exact until smooth. Dip each finished doughnut into the glaze and place on a cooling rack until ready to serve.

5. 5

   Recipe adapted from Kitchy Kitchen.

* Per serving · 4 servings · Values may vary.