Puff Pastry Donuts (Cronuts)

Sprinkle flour on a clean flat kitchen surface. Take one puff pastry sheet and place on top of the floured surface. With a pastry brush, brush the inside of the puff pastry sheet with egg and fold into thirds, like you would a letter. Repeat the same process with the other puff pastry sheet and place both sheets into the freezer for 15 minutes to set.

Heat the oil to 350ºF in a deep fryer. Remove the puff pastry from the freezer and, using a doughnut cutter about 1 1/2-2 inches in width, begin to cut out doughnuts on the puff pastry. Do not open the puff pastry sheet; leave as is. Save the scraps to make doughnut holes.

Place the doughnuts in the hot oil and fry for 5 minutes, flipping on each side until golden brown and puffed. Use a slotted spoon and remove from oil onto a plate lined with a paper towel. Repeat process for all doughnuts.

In a large bowl, whisk together the powdered sugar, milk, salt, and vanilla exact until smooth. Dip each finished doughnut into the glaze and place on a cooling rack until ready to serve.

Recipe adapted from Kitchy Kitchen.