Ingredients:
- 1 (17.3 ounce) package frozen puff pastry (thawed)
- ½ cup powdered sugar
- 1 teaspoon water
- 2 tablespoons maple syrup
- 2 quarts canola oil (for frying)
Directions
Fold 1 pastry sheet into thirds lengthwise, then again into thirds crosswise. Using a rolling pin, roll out into a 9x6 inch rectangle. Fold into thirds again and roll out to a 9x3½ inch rectangle. Transfer to a baking sheet and chill 15 minutes. Repeat with remaining pastry sheet.
Meanwhile, whisk powdered sugar, maple syrup, and 1 teaspoon water in a small bowl.
Using a 3 inch cutter, punch out 3 rounds from 1 dough strip, then punch out center of each round with 1 inch cutter. Transfer doughnuts to baking sheet. Gather holes and scraps, re-roll, and punch out 1 more doughnut. Repeat with second strip; you should have 8 doughnuts.
Fit a large heavy pot with thermometer and pour in oil to come 2 inches up the sides of the pot. Heat oil over medium-high until thermometer registers 350º F.
Working in 2 batches, fry doughnuts until golden brown, about 4 minute per side. Using a spider or slotted spoon, transfer to a wire rack set in a rimmed baking sheet and let cool 2-3 minutes.
Drizzle with maple glaze and let set before serving.