Make your own doughnuts instead of buying them! They are light, airy, and crispy.
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Pour oil into a large pot so that it is deep enough for a doughnut to submerge. Insert candy thermometer and turn the heat on high. Carefully monitor this while working on the dough—do not let the oil temperature rise above 375°F.
2. Unroll the refrigerated Puff Pastry Dough onto a cutting board and, using a bowl size of your choice, begin cutting out circle shapes in the dough. A 3.5 in. cutter or bowl is recommended. With each circle, cut a smaller circle (about 1.5”) inside using another circle cutting guide (i.e. a small cup). Save the doughnut holes along with the doughnut circles.
3. Prepare a pan lined with paper towels and topped with a cooling rack, and place near the hot oil.
4. Once the oil reaches 375°F, turn the heat to medium or medium low and add as many doughnuts as will fit without overcrowding. Cook for two minutes, then flip, using a fork or other utensil. Cook for an additional two minutes, then remove to the cooling rack. Check the temperature and adjust it so it stays at 375°F, and cook the second batch. Continue until all the doughnuts and holes are cooked.
5. While doughnuts are cooling, prepare the chocolate sauce. In a small saucepan over low heat, add the chocolate chips, vanilla, and heavy cream. Stir as it begins to melt. Sauce will appear chunky at first, but continue stirring until sauce is creamy and all the chocolate is melted. Remove from the heat and place in a work space near the doughnuts.
6. Working quickly so the chocolate doesn’t harden, dip each doughnut in the chocolate. Once cool enough to eat, serve and enjoy.