Healthy: PUFF PASTRY DOUGHNUTS WITH CINNAMON SUGAR AND MAPLE GLAZE
This PUFF PASTRY DOUGHNUTS WITH CINNAMON SUGAR AND MAPLE GLAZE healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this PUFF PASTRY DOUGHNUTS WITH CINNAMON SUGAR AND MAPLE GLAZE on food healthy recipe blog.
For 1 dozen
6 sheets puff pastry, defrosted
flour, for rolling
1 quart grape seed oil
2 eggs, beaten
1/2 cup sugar
1 teaspoon cinnamon
2 ounces unsalted butter
2/3 cup powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
Take the defrosted sheets of puff pastry, still folded from the box, and lightly dust with flour on both sides. Roll horizontally and vertically until expanded about a 1/4 inch around, and brush the face up layer with the beaten eggs. Fold the puff pastry in thirds, as you would a letter, so the top and bottom faces of the puff pastry aren’t eggy, but the layers are all stuck together. Pop back in the freezer for 15 minutes to set.
Over medium high heat in a heavy bottomed pot, heat the grape seed oil up to 325F. Take the dough out of the freezer, and with a 3 inch cookie cutter, cut two circles out of each folded sheet (12 total). Take a smaller 1 inch cookie cutter and cut little holes out of each circle. Feel free make small cookie cutter holes in the leftover dough as well, and save the scraps to make donut holes!
Put the donuts 3 at a time in the oil, cooking for 5 minutes, then flipping to cook the other side for another 2-3 minutes. They should be a deep golden brown all over and quite puffed. Drain on a paper towel and fry the rest.
Combine the cinnamon and sugar, and toss the donuts in the mixture to coat. Meanwhile, for the glaze, melt the butter in a small pot, add the powdered sugar, maple syrup, and vanilla extract. Let it simmer until the sugar is fully dissolved. Take the donuts and dunk their tops in the glaze. Cool slightly and devour.
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