Puff pastry donuts is a six sister recipe that we all love to make. They are such a fantastic puff pastry dessert recipe that you can make without having to put in a lot of effort, yet will not disappoint in flavor.
These are either a fun favorite family dessert, or you can make them enjoy them fresh and hot for breakfast! I mean, who doesn’t like dessert for breakfast?!
Homemade donuts are always welcome in our house, so it’s nice to keep some puff pastry on hand when the kids want a little treat. It is also a nice recipe to bring to a get-together to change things up a bit. Everyone loves donuts!
Ingredients Needed For This Puff Pastry Donuts Recipe:
- Puff Pastry Sheets
- Vegetable oil
- Powdered sugar
- Milk
- Vanilla extract
- All-purpose flour (for your counter)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make This Puff Pastry Donuts
- On a lightly floured surface, roll out puff pastry.
- Cut circles out of puff pastry using two different sized circle cookie cutters, a larger circle for the outside and a smaller circle for the center.
- Fill a large pot with an inch of vegetable oil and heat over medium-high heat.
- Cook donuts in hot vegetable oil, flipping when one side is golden.
- In a mixing bowl, whisk together sugar, milk and vanilla to make glaze.
- While the donuts are still hot, dip them in the glaze.
Best Oil For Frying
Frying donuts always produces a deliciously crisp donut, but what kind of oil should you use when frying the donuts?
While there are many different oils you can try, Saveur gives you the five oils for frying that are the best for donuts.
Enjoy More Delicious Sweet Breakfast Recipes
Breakfast will never remain the same with these sweet breakfast ideas! Browse our comprehensive list of sweet breakfast recipes.
- Blackberry and Cream Cheese Danish
- Buttermilk Pumpkin Donuts with Maple Glaze
- Cinnamon Breakfast Bites
- Mini Pumpkin Pie Crescents
Puff Pastry Donuts Recipe
Ingredients
- 2 sheets puff pastry, thawed
- vegetable oil, for frying
- 2 cups powdered sugar
- 4 Tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- On a lightly floured surface, roll out puff pastry.
- Cut circles out of puff pastry using two different sized circle cookie cutters, a larger circle for the outside and a smaller circle for the center.
- Fill a large pot with an inch of vegetable oil and heat over medium-high heat.
- Cook donuts in hot vegetable oil, flipping when one side is golden.
- In a mixing bowl, whisk together sugar, milk and vanilla to make glaze.
- While the donuts are still hot, dip them in the glaze.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
THESE SOUND SO EASY 7 YUMMY AS SOON AS THE TURKEY IS OUT OF HERE I AM MAKING THE DONUTS. THANKS
I LOVE ALL THE RECIPES I HAVE MADE SO FAR
OH MY WORD! These look amazing! If it was not Black Friday or if I was CRAZY I would head out right now to Wal-Mart to buy some Puff Pastry.
But since it is Black Friday and I’m not quite that crazy I will just pin the recipe and make them next week!
Thanks for sharing this recipe.
I’m sure this should make sense to me, but I’m not getting it. So I cut two different size donut cutouts — “a larger circle for the outside and a smaller circle for the center”. Do I stack them before frying? I thought it would be obvious from the photo, but I’m missing something. Do I somehow pinch them together to seal them? What am I not getting?
Thanks!
I think, unless you have a doughnut cutter, you can cut out your doughnut with the larger cookie cutter and then cut out the center hole with the smaller cookie cutter.
I SO WANT TO MAKE THESE…. I WISH I COULD PIT IT … BUT I CANT FIND THE PIN BUTTON
😎
WISH I COULD PIN IT ****
The pin it button is right under the main picture of the donuts!
These look incredible! Is there a certain brand of puff pastry that you like? I’m a puff pastry virgin… Thanks!
Weeelll, I’m feeling really kinda dumb right now cause I’m still not getting the cutting the two different size circle thingy either. I just need to know , do you stack the 2 together or what? I just can’t seem to make heads or tails out of that part.
Hi, I wish I could attach a picture to this… No stacking! I have a donut/biscuit cutter. Picture a round cookie cutter, 2 1/2″ across. It is solid metal across the top with a wooden handle in the middle. (Picture a tuna can turned upside down – open side down – after taking the lid off, with a knob in the center)
Inside, in the center, there is a small round “cookie cutter”, about 1 1/4″ across that is attached to the top of the (tuna can) cutter. On mine, it has two tiny openings that fit over two screws in the top so you can take it off for biscuits (cause they don’t have a center hole).
So when you place the cutter on the pastry and press down (like a cookie cutter) it cuts the donut shape and the donut hole at the same time. Then you just pop out the inside circle and hwola! You have a donut! If you don’t have a donut cutter, use a circle cutter the size you want for the donut and with a knife, cut a small circle in the center of it and take it out before frying. You could also use a soda bottle lid to make the hole in the center.
Hope this helps!
The smaller cookie cutter cuts out the hole in the middle. Otherwise, you just have a circle of dough. When you cut out that smaller circle, you either fry that up (this is where donut holes in the donut shops come from) or throw it away.
Any kind will work just fine, even store brands.
These look sooo good! I’ve never made donuts before. Can you tell my what temperature the oil needs to be?
We just heated the oil over medium high heat. You can drop a tiny piece of dough into the oil and make sure it boils around it. Sorry, we don’t have an exact temp.
Could these be baked in the oven and then glazed, instead of frying?
Hi Nancy! We have only made them as the recipe directs, so we aren’t sure how well they would turn out in the oven.
I’ve never used puff pastry either. Do you layer the two sheets together before rolling it out, or roll out each sheet seperately?
Roll out each sheet seperately.
Thank you!
So I just need to cut out a round donut..and make a hole in center like it should be and fry
Yes, that is exactly right!!
rolled the sheet cut the doughnut. dropped in oil it puffed but was paper thin. tried more layers and then had a puff of ruffles. didn’t look like a doughnut at all.
Aren’t you sorry you posted this simple recipe now? (It sounds really good!)
Ijust read all of the comments….I haven’t had a good laugh like that in a long time!!!So. after all is said and done, do we end up with Krispy kremelook alikes or ruffled whatev er she called them? They sound really good.
How thin do you roll the puffed pastry? A quarter of an inch? Half an inch?
Hi AJ!
I would roll it out to about 1/4″ thickness. Just however thick it comes out of the package.
Not sure what you meant by “rolled.” But I think the author just meant that you (un)roll the pastry sheet(s), and not rolling pin them flatter. If you used a rolling pin, that would explain they were paper thin. Using it as it comes, it was allows for it to puff up because it was already at the right thickness straight out of the box. Hope this is helpful.
So cool how the puff pastry just grows in the oil to look like a doughnut!! Any idea how long these might last for? Theres only 2 of us, and while I am eating for 2 (!!!!!!!!!!) I still would want to put some away…
Question is it possible to bake 4 layers of puff pastry with filling between layers
We have only made them as directed on our recipe. But that sounds delicious. Definitely worth experimenting. You may have come up with a new delicious donut.
Take puff pastry out the box(unthrawed)
Unroll 2sheets
Cut out donuts
Cut a bottle cap size hole in the middle of donut
Deep fry til golden
Air dry on the rack n glaze
Cool then serve ….is this the way to do it ?
hi there, has anyone tried making these? does the inside taste cakey.. like a donut? or does it look and taste like a danish (from the puff pastry) ?
I rolled each sheet individually and they came out flat they did not rise like the photo. What did I do wrong.
Think about it this way lol if you dont cut the small circle, all you will have is a filled donut.
Hahaha, she probably Is- poor thing lol
Mine came out ruffled too 🙁 Never used phyllo dough before – are there different kinds? Mine has 2 sheets in the box but each sheet has a ton of thin layers at are not attached to each other…is that right? Or do you like roll them into a doughnut shape to keep the layers together???
Hello!
Your supposed to use “Puff Pasty”, Not Phyllo Dough that’s a completely different pasty 😊💜
How many does this make?
Don’t roll the puff pastry. Just unroll it. Don’t mash it down to a certain thickness. Puff pastry, that I’ve seen in the store, comes in a box in the cold section. The dough has already had a rolling pin used on it and has been loosely rolled to fit in the box. Just unroll to flat.
About 24 donuts
You should not have rolled it out ,it’s pre-rolled
sprinkle them with cinnamon sugar & eat them
I wonder if this recipe will work in my air fryer?
We haven’t tried the Puff Pastry Glazed donutes in the air fryer. Let us know how they turn out!
cut out a large circle with a round cookie cutter, then using a small round cookie cutter cut out the center. Do not stack, fry them just as they are. also you can fry out the small centers for donut holes
Glazed donuts are my favorite!
I think the majority of people are rolling out their pastry sheets, Because you stated that
” Step 1: On a lightly floured surface, roll out puff pastry. Simply roll out the dough from how it was packaged. Do not take a rolling pin to it, or you will have really flat donuts.”
You should have said unfold.
to answer those who are wondering if it’s like an actual krispy kreme…its similar but a bit far away. keep in mind you are using puff pastry, so yes…you can tell its puff pastry. A lot lighter and more airy than KK donuts, and I’m not sure if it’s because I used Canola oil instead of Vegetable oil, but i felt like i could really taste the oil, despite how much glaze I put on it! LOL.
I have individual puff pastry sheets, so i tried just one to test it. i’m not sure if it’s worth making again or not, but for not making dough, it’s a decent donut that doesn’t feel as fattening as most!
Unless you dry fry puff pastry you will have an oily piece of pasty – not appetising!
These tasted amazing and were very easy. The only question I have is did anyone turn down the heat of the oil because my first couple were perfect and the rest seemed to cook way too fast and set off the alarm… lol The glaze was perfect.
I love this, I work alot with puff pastry. This is next on my list.
I ALSO LOVE THESE DONUTS
I ALSO LOVE THESE DONUTS I LIKE THEM TWICE AS MUCH
CAN I USE COCOA IN THE GLAZE
Sure, you could add a little cocoa to make the glaze chocolate.
You just drop the circle (the one that’s shaped like a donut) that has the hole in it in the oil..that is the donut…it puffs up to look like the pics posted. Puff pastry does just that, it puffs up.
These are EASY to make and well worth it. I made them on Sunday for our before church snack. They tend to come out thinner than the outrageously expensive New York City cronut but they are essentially the same. I am going to try doubling or tripleing the dough sheets to see if I can get a taller cronut.
In keeping with my cooking philosophy/style I used a rocks glass for the larger circle and a shot glass for the donut hole
These are very easy to make and well worth it. I made these on Sunday for our before church snack. They tend to come out thinner than the outrageously expensive new york city cronuts but that are essentially the same thing. I’m going to try doubling or tripleing the dough sheets to get a taler result. In keeping with my cooking philosophy/style I used a rocks glass for the larger circle and a shot glass for the donut hole!!