Delicious doughnuts, the easy way

These delicate doughnuts made from purchased puff pastry aren’t as substantial as traditional versions, but they are gorgeous, delicious and — perhaps most important — incredibly easy to make.

Martha Holmberg, author of puff pastry cookbook “Puff,” suggests dusting the finished doughnuts and doughnut holes with powdered sugar, maple sugar, granulated sugar mixed with cinnamon, or a blend of sugar, cardamom, ginger and lemon zest.

PUFFED DOUGHNUTS AND DOUGHNUT HOLES

1sheet frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)

1-2quarts (depending on size of pan) canola, peanut or other frying oil

On a lightly floured counter, use a rolling pin to roll out the pastry just enough to form a 10-inch square.

With a 3-inch round cookie cutter, stamp out 9 rounds. Use a 1-inch cutter to stamp out the centers of each round. Set the rings and holes aside.

Gather and roll out the scraps, then stamp out another 6 or so doughnut rings and holes.

Arrange several sheets of paper towels on a tray near the stove. Near the tray, arrange any toppings you plan to use.

In a large, heavy saucepan or Dutch oven, pour enough oil to reach a depth of 1 1/2 inches. Over medium, heat the oil to 400 degrees. Use a frying or candy thermometer to monitor the temperature of the oil.

Test the oil by gently adding 1 doughnut hole. Use tongs to flip it constantly in the oil until it is very puffed and deep golden, about 2 minutes. It should be moist and airy inside, but not doughy.

Use a slotted spoon to transfer the doughnut hole to the paper towels. Quickly and gently blot excess oil from the doughnut, then role it in or sprinkle it with desired topping.

Continue cooking the doughnut holes, about 5 at a time, then the doughnuts. The doughnuts may take just slightly longer than the holes to cook. Be sure to keep the oil temperature even.

Makes 15 doughnuts and 15 doughnut holes.

Recipe from “Puff” by Martha Holmberg