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Easy PUFF PASTRY DONUTS
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Mar 14, 2025
Easy PUFF PASTRY DONUTS **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media Facebook @ https://facebook.com/catherinesplates/ YouTube @ https://www.youtube.com/channel/UCuvgtfqhHTKI5kymcLKeyxg Pinterest @ https://www.pinterest.com/CatherinesPlates/ TikTok @ https://www.tiktok.com/@catherinesplates Rumble @ https://rumble.com/c/c-1642522 Instagram @ https://www.instagram.com/catherines_plate01/
View Video Transcript
0:00
hello everyone welcome back it's morning
0:03
time I'm going to show you how to make
0:05
the easiest dut my husband found these
0:09
puff pastry sheets in our freezer
0:11
probably from the holidays so we're
0:13
going to use those to make our Donuts
0:16
you want to make sure you thaw these out
0:19
about 45 minutes on your countertop it
0:22
is so easy we're going to have some
0:24
flour an egg and then we got separate
0:27
ingredients like four of them for the GL
0:30
and then we're going to fry up some
0:32
delicious
0:34
donuts going to need a clean work
0:36
surface we're going to add some flour to
0:39
it and just spread it out a little bit
0:41
about a tablespoon not too much here we
0:47
go y'all these cold blustery days we
0:51
don't want to go anywhere so when we can
0:53
make something at home easy we will this
0:57
is like donuts for two
1:00
here's our package of puff pastry sheets
1:02
we're going to pull them out we're going
1:04
to use both sheets
1:11
today all right yay got Thomas in the
1:13
kitchen today he's feeling much better
1:15
after having his wisdom tooth pulled
1:18
pulled they cut that sucker out they did
1:21
all right we're going to start with one
1:22
and then we'll set this off to the side
1:24
and work with that one after this one
1:26
here going to roll our sleeves up you're
1:29
going to unroll roll it pull the paper
1:33
out here we
1:35
go I'm going to bring an egg over here
1:38
we're going to crack it into a
1:43
dish throw it over there into the sink
1:46
we're going to whisp this up really good
1:48
till it's nice and
1:53
frothy make sure you get you a pastry
1:55
brush ready got mine right here
2:00
same color as the egg yeah make it sunny
2:04
in your
2:05
kitchen we're going to coat the entire
2:07
sheet with the
2:10
egg now you have two sheets so make sure
2:13
you save the other half for the other
2:15
sheet of
2:18
dough now this is going to help keep our
2:21
layers closed so they don't pop
2:24
open when we start making the donuts get
2:27
it nice and covered all the way up to
2:29
the sides
2:31
too now what we're going to do is refold
2:34
it okay like a letter but we already got
2:37
the fold lines right there so we're
2:40
going to pick it up plop it
2:44
down now I've got a sheet pan and I'm
2:47
going to put some parchment paper on it
2:48
you want to make sure just that it's big
2:50
enough to put both of the pastries on
2:52
here cuz we're going to put these in the
2:54
freezer so we're going to lay that
2:56
down let's see I think I'm going to fold
2:58
it that should work just fine like that
3:02
and then we're going to take our folded
3:05
pastry and we're going to place it on
3:07
the parchment that way it's easy to get
3:09
off of when we get it out of the freezer
3:12
all right we're going to start the next
3:16
one paper
3:18
off I'm going to take the egg cover it
3:23
entirely Let's Fold It
3:28
Boop now we're we going to set this in
3:30
the freezer for 15 minutes while that's
3:32
happening we're going to get our oil
3:35
ready I'm going to be filling a large
3:37
pot with some canola oil or whatever you
3:40
want to use vegetable oil may go 3 in
3:43
we're going to turn this onto a medium
3:45
high
3:46
heat and then bring that to temperature
3:49
and I'll be using just my little
3:51
thermometer in the kitchen to test for
3:53
350 degrees now you can take the back
3:56
end of a wooden spoon push it down into
3:58
the oil onto the bottom of the pan and
4:00
when little bubbles start sizzling on
4:02
the bottom edge of your wooden spoon
4:05
that's a good indicator that your oil is
4:07
hot enough all right we're going to
4:08
check the oil once it gets really close
4:11
to the temperature or at the temperature
4:13
we're going to go ahead and pull the
4:15
pastry dough out of the freezer now I'm
4:18
going to use my biscuit cutter that is
4:21
the 2 and 3/4 of an inch there we go
4:24
just break through all the
4:26
layers we'll pop that out there we
4:31
go and now what I'm going to
4:34
do we
4:36
go we'll cut these into little pieces
4:38
and we can make little donut fritters
4:40
with them at the
4:44
end and then I'm going to take a smaller
4:47
biscuit cutter this is one and
4:50
3/4 and I'm just going to cut out the
4:52
little doughnut holes there we
4:55
go it's kind of a big doughnut hole huh
4:58
that's a Thomas size
5:01
don't all right we'll do this finish
5:04
this sheet up and then we'll do that
5:05
sheet and have them all ready to go all
5:08
right we're going to take our Donuts I'm
5:09
going to place it on my spider and just
5:11
kind of dip it in there that way I don't
5:13
get backsplash on it let it sit for just
5:16
a few
5:17
seconds it's going to take about five
5:20
minutes we're going to let them sit and
5:23
then we're going to start turning them
5:24
around you want them to get nice and
5:26
golden brown on all sides now once they
5:29
start floating that's when I'm going to
5:31
start turning them
5:34
around now I'm taking the scraps over
5:37
here and I'm just breaking them up like
5:39
I said we'll make like a little uh
5:40
fritters out of them donut fritters that
5:43
way we don't waste anything and they'll
5:46
all get coated with the glaze also yeah
5:49
those are looking good a few more
5:51
minutes they're going to really start
5:53
puffing up you see this one right here
5:55
is see that yeah we're going to get a
5:59
she sheet pan and we're going to put a
6:01
rack on it and that way when we take the
6:04
donuts out they'll have a place to drain
6:07
o y'all look at these look at they're
6:09
getting nice and golden brown nice and
6:11
puffy going give them one more minute
6:13
let's pull them
6:18
out oh my like goodness look how big
6:21
that one
6:22
is put the other three in then I'm going
6:25
to put some dut holes in there also I
6:27
think we're going to have enough room so
6:28
we'll set these down they'll go down to
6:30
the bottom then they'll start coming up
6:32
to the
6:33
top there we go I got all the doughnut
6:36
holes in there now I'm going to start
6:38
moving around a little
6:40
bit all right once they start coming up
6:43
to the top I'm going to flip them around
6:45
and then the front of the minute and
6:47
then just keep turning them until you
6:49
have a full five minutes on these and
6:50
they get nice and puffy like these
6:53
delicious little things right here ah
6:56
yeah look at that now make sure that you
6:58
use your thermometer and check your oil
7:00
level if it starts cooling down a little
7:02
bit adjust your
7:06
heat I love how puffy they get we're not
7:09
having to knad any dough rise any dough
7:13
wait for the
7:14
dough we got it right here all right
7:17
here's our little dut balls all right
7:21
I'm going to do the fritters give it a
7:23
shake in
7:24
there and then we'll just finish these
7:26
off and then I'm going to show you how
7:27
we're going to make the glaze
7:32
the fritters are done look at
7:35
that donut fritters how
7:39
fun look at all
7:44
those we're going to take a medium
7:46
Bowl we're going to take one of these
7:49
we're going to give it a
7:53
try nice and crispy on the outside nice
7:57
and fluffy and soft on the inside
8:00
M wow it needs a nice glaze we're going
8:04
to go in with two cups of powdered sugar
8:07
into our medium
8:09
Bowl we're going to add a pinch of
8:14
salt which is probably like an eighth of
8:16
a
8:17
teaspoon little bit of vanilla extract
8:21
about half a teaspoon we'll go with that
8:24
here we go now I'm going to add in a
8:26
slurry of milk here 1 tablespoon we'll
8:29
start with that and then we're going to
8:33
combine and if it's not wet enough we'll
8:36
add more melt and if it's too wet guess
8:40
what just add some more powdered sugar
8:42
you can go back and forth with it until
8:43
you get the mixture that you're looking
8:45
for I want mine to have kind of a
8:47
drizzle consistency cuz I want to dunk
8:50
the dut in all right we're going to take
8:52
our
8:54
doughnut we're going to place it
8:57
in come up
9:02
place it on a rack now what we're going
9:03
to do is take these doughnut holes kind
9:07
of put them in then we'll stir them
9:09
around get them nice and coated and then
9:11
we'll do the fritters the same way all
9:13
right I'm just going to take a spoon
9:14
here just move them around in there and
9:18
then we'll pull those
9:19
out okay I'm super excited here let me
9:22
turn this around so you can see the
9:23
fritters I got a helping hand in here
9:26
need them and then we're going to finish
9:27
the glaze by covering these
9:34
fritters there we go we used all the
9:36
glaze hey I got him on this side of the
9:39
camera go figure try him out he's
9:43
already snuck a
9:46
few donut
9:49
hole take a
9:52
Fritter oh my God those are so good
9:57
oh all right you guys
10:00
you saw how fast we put those
10:02
together give us a thumbs up on our
10:05
Donuts today see yall on the next
10:07
episode bye bye
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