Makes: 12
Hands-on time: 10 minutes
Hands-off time: 30 minutes
INGREDIENTS
For the doughnuts:
2 rolls (400g each) Today Original Puff Pastry, thawed
1 large egg, beaten
3-4 cups vegetable oil
For the cinnamon sugar:
1 tbsp Hinds Cinnamon Spice
2 cups castor sugar
METHOD
1. Add the thawed Today Original Puff Pastry onto a lightly floured surface. Brush a light layer of egg wash over the pastry. Fold the pastry in thirds onto itself, similarly to folding a letter. Repeat this step for the second roll of puff pastry.
2. Place the pastry rectangles on a tray lined with baking paper and freeze for 15 minutes until the pastry is firm.
3. Once the pastry is firm, use a cookie cutter to cut 12 circles out of the pastry. Use a smaller cookie cutter to cut the doughnut holes out of the centre of the pastry. *Chef’s Tip: Fry the donut holes along with the donuts or freeze to use for another recipe!
4. Add the vegetable oil to a medium-sized pot and bring the oil up to medium heat.
5. Fry the doughnuts in batches, about 4 at a time, for 5 minutes, flipping every 30 seconds until golden brown and cooked through. Drain the doughnuts on a tray lined with paper towel.
6. Make a quick cinnamon sugar mixture by combining 1 tablespoon of Hinds Cinnamon Spice and 2 cups of castor sugar.
7. While the doughnuts are hot, roll them in cinnamon sugar, serve on a beautiful plate and ENJOY!
