It’s hard to deny the satisfaction of freshly made doughnuts, be it fluffy yeasted doughnuts or rich and cakey doughnuts. But in my opinion, the very best homemade doughnuts don’t start with pulling out the stand mixer or heating oil for deep-frying. Instead, they start with a box of puff pastry. Unlike other doughnuts, puff pastry doughnuts bake up extra-tall, with irresistible layers of buttery, flaky dough. The dough is barely sweetened, which leaves plenty of room for a blanket of glaze over the top. And best of all, you’ll be rewarded with both doughnut rings and doughnut holes in just 30 minutes. Don’t Forget the Glaze Puff pastry doughnuts are best when finished off with a thin layer of glaze, and our recipe includes instructions for a simple one made with powdered sugar and milk. Make it your own by adding a couple drops of food coloring, or even …
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