- 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