Ingredients
The following ingredients have 8 Servings
- 1 box Puff Pastry Sheets (2 sheets in the box)
- 1 egg (beaten)
- 3 cups oil for frying (about 3-4 cups)
- ½ cup raspberries (fresh or frozen)
- 1 ½ cups powdered sugar
Instruction
- Prep: Start by thawing the Puff Pastry sheets, you want them completely thawed before beginning the cooking process. Once thawed, crack an egg into a small bowl and beat it lightly. Then, brush the top of one of the pastry sheets with the beaten egg, just enough to thinly coat the entire sheet. Next, place the other Puff Pastry sheet on top of the first one and use a rolling pin (or your fingers) to press them together.
- After that, use a donut cutter to cut out as many donuts as you can. I have a 2" mini donut cutter and was able to make 9 donuts. If you don't have a donut cutter, you can use a round cookie cutter or small drinking glass, to cut the main donut shape, then a smaller round object to cut the center hole. A shot glass has worked for me in the past for this step.
- Cook: Now, begin heating up the oil in a deep frying pan. The oil should be about 350-375 degrees before you start cooking the donuts. Proceed to place each donut in the oil and let it fry on one side for about 1 minute, then flip and cook on the other side for 1 minute, until both sides are light golden brown. Place the cooked donuts on paper towels to cool.
- Glaze: Wash and destem the raspberries, then transfer them to a food processor or blender. Add in the powder sugar and blend until smooth. If you want the glaze to be a bit thinner, add 1-2 tablespoons of milk and blend. Proceed to dip the tops of each cooled donut into the glaze, let set for about 5 minutes. Donuts are always better when they are fresh, so serve and eat as soon as possible. Enjoy!
