Recipe At A Glance
Perfect for breakfast, brunch or dessert!
- 1 box Pepperidge Farm®s Puff Pastry
- 3 c. neutral frying oil (I use canola)
- 1 lg. egg, beaten
- 3/4 c. granulated sugar
- 1 c. mixed berries (I used blueberries, blackberries and raspberries)
- 3/4 c. powdered sugar
Defrost puff pastry overnight in the fridge.
Heat the fry oil in a deep sauce pan over medium-high heat. Add a temperature gauge to the pan, and bring the oil to 375-degrees F.
Have the egg ready on the side in a small dish.
Carefully unroll one sheet of the puff pastry dough on a lightly floured surface, and brush with half of the egg wash. Fold the pastry sheet back up along the seams, like it was in the box.
Repeat with the remaining sheet of pastry dough.
From each sheet of folded pastry dough, cut out 3 donuts using a donut cutter, for a total of 6 donuts. (Cut out the donuts while the dough is folded closed like it was in the box).
Once the oil reaches the correct temperature, fry two donuts at a time in the oil. When you drop in the donuts, they will sink but float back up to the surface within 2 seconds. They should begin bubbling and sizzling immediately. If they don’t, the oil isn’t hot enough.
Fry the remaining donuts in two batches, and then finally, fry the donut holes.
Have ready a small shallow pan to collect the donuts after frying, and sprinkle the granulated sugar on top of them as they come out of the hot oil.
Meanwhile, combine the berries with a splash of water in a small saucepan. Bring to a simmer, and cook for about 5 minutes, until the berries fall apart and reduce a bit. Mash the berries.
Pour the mashed berry mixture into a shallow bowl, and whisk in the powdered sugar. If the glaze isn’t thick enough, add a splash of water or milk. If it’s too thin, add more powdered sugar.
Finally, glaze each donut with the berry glaze, and serve immediately