DID YOU KNOW? These yummy desserts were inspired by the Cronut (trademarked in 2013 by French pastry chef Dominique Ansel), which is known as half doughnut, half croissant. Fun!
- Prep time 10 minutes
- Total time 35 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Line baking sheet with parchment paper; set aside.
On lightly floured work surface, roll out puff pastry, one sheet at a time. Brush each with egg and sprinkle with 2 tbsp of the sugar. Starting at one short end, fold sheets into thirds (like a letter); transfer to prepared baking sheet; freeze for 15 minutes.
Using 3-inch doughnut cutter, cut out 3 shapes per sheet of puff pastry. Remove excess pastry; reserve doughnuts on baking sheet.
In large heavy-bottomed saucepan, pour in enough vegetable oil to reach halfway up side. Heat oil over medium heat to 350°F. Working in batches, gently place doughnuts in oil, turning a few times during cooking time until puffy and golden, 4 to 5 minutes. Transfer to paper towel-lined plate to drain. Let cool for 3 minutes.
Meanwhile, in small bowl, whisk together icing sugar, cocoa powder, milk and vanilla until smooth and slightly runny (if icing seems too thick, add a few drops of milk at a time until desired consistency). One at a time, dip doughnuts into glaze; gently place doughnuts, glaze side up, on serving plate. Garnish with sprinkles. Serve same day.
TEST KITCHEN TIP
Reserve any dough scraps you have, as well as the doughnut holes, and deep fry them for 2 to 3 minutes for some bite-size treats!
Nutritional facts Per serving: about
- Iron 1.1 mg
- Fibre 1 g
- Sodium 130 mg
- Sugars 28 g
- Protein 1 g
- Calories 275
- Total fat 12 g
- Cholesterol 30 mg
- Saturated fat 5 g
- Total carbohydrate 40 g
