Puffed Pastry Snickers Donuts

Puffed Pastry Snickers Donuts 

Ever get those cravings and know exactly what you want?  One early morning while running errands, I knew that I wanted a Krispy Kreme donut.  Just one of those cravings I knew I had to satisfy. So I pulled up to the drive through and I ordered one of their warm glazed donuts....you know... the kind that when you take a bite your eyes automatically roll back in your head? 

Well, the whole time I was eating it, I was wondering how they got that dough so light and flaky.  Then it dawned on me. Of course!  They used puffed pastry!  So I went home and rolled out my thawed dough, fried it in hot oil and Poof!  There it was! I had made a homemade Krispy Kreme donut and the rest is history.  Once you see how simple this is, you won't stop making them!  And the sky's the limit on the toppings. Here I made a Snickers donut!   You can thank me later.

Puffed Pastry Snickers Donuts 

2 sheets puff pastry, thawed

Vegetable oil, for frying

On a lightly floured surface, roll out puff pastry.  Cut circles out of puff pastry using two different sized circle cookie cutters, a larger circle for the outside and a smaller circle for the center. 

Fill a large pot with an inch of vegetable oil and heat over medium-high heat. Fry the donuts in hot vegetable oil, flipping when one side is lightly golden. Donuts will puff up while frying.  Drain on paper towel line plate and prepare your topping.

Topping

3/4 cup finely chopped roasted peanuts

Salted Caramel

½ cup granulated sugar

3 tablespoons unsalted butter

¼ cup plus 2 tablespoons heavy cream

⅛ teaspoon sea salt

In a heavy bottomed-saucepan, add the sugar. Allow the sugar to cook over medium heat, until it turns a dark, amber. Remove the sugar from the heat and add the butter and allow it to melt. Then add the cream. It will bubble, so add it carefully. Stir in the sea salt. Transfer the caramel to a separate container and allow it to cool.

Chocolate Ganache

8 ounces of chocolate, chopped

1 cup heavy cream

In a heavy-bottomed pan, place the cream. Bring the cream to a simmer. Place the chopped chocolate into the cream. Cover the pot with an airtight lid. Allow it to stand for 5 minutes without disturbing.  After 5 minutes, mix the chocolate and cream until the ganache is smooth and shiny.

Assemble the Doughnuts

Dip the top of each doughnut in the salted caramel.  Please the caramel dipped doughnuts in the fridge to cool for about 15 minutes. Sprinkle the doughnuts with chopped peanuts. Place the ganache in a Ziploc bag. Snip the corner of the bag and drizzle the doughnuts with the chocolate.

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