Made with store-bought puff pastry, these have all the glitz and glamour of a flaky, crunchy, decadent croissant donut without any of the hassle!
Cook Time
45 minutes
Total Time
1 hr 45 min
Yield
12 donuts
Ingredients
Dough
all purpose flour, for dusting
2 packages frozen puff pastry, thawed
1 large egg, beaten
Icing
1 cup vanilla frosting (175 g)
1 tablespoon whole milk
Nutrition Info
Calories 312
Fat 19g
Carbs 31g
Fiber 0g
Sugar 11g
Protein 3g
How to Make It
1. Step
Line a baking sheet with parchment paper.
2. Step
Lay a puff pastry sheet flat on a lightly floured surface. Use a pastry brush to cover the sheet completely with the beaten egg. Fold the sheet into thirds along the creases, like a letter, and place on the prepared baking sheet. Repeat with the remaining 3 sheets of puff pastry. Refrigerate until stiff and completely chilled, about 1 hour.
3. Step
Preheat the air fryer to 350°F (180°C) for 20 minutes. Set a wire rack over a baking sheet.
4. Step
Remove the puff pastry from the refrigerator and use a 3-inch round cutter to cut out 12 rounds, 3 per sheet. Use a 1-inch round cutter to cut out the center of each pastry round. Remove and discard the scraps, or air fry for chef’s snacks.
5. Step
Working in batches, place the donuts in the air fryer, spacing 1 inch apart, and cook until the donuts have puffed completely and are golden brown all over, about 15 minutes. Transfer to the wire rack.
6. Step
Make the icing: In a medium bowl, stir together the frosting and milk until smooth. Transfer the mixture to a small piping bag and cut a hole in the tip. Pipe the icing on the top of the donuts.
