Use Pepperidge Farm® Puff Pastry Sheets to quickly whip up these decadent miniature doughnuts. This post is sponsored by Pepperidge Farm®, but the content and opinions are my own. Thank you for letting me share my love of certain products so I may continue to bring you fun recipe ideas.
We are leaving on Friday for another two-week trip, so I have been busy busy busy getting some recipes together for you that will post while I’m gone. Usually, when we travel, I just plan to have at least one recipe scheduled in advance, but I have so much to share with you that I wanted to make sure I fit it all in before the holidays! Seriously, guys, you are going to be pleased with the recipes I have in store. Nothing fancy schmancy, but instead, do-able home-cooked family favorites.
Today, though, I was asked by Pepperidge Farm® to create a recipe using one of their Puff Pastry varieties. I receive requests on a daily basis to promote certain products, brands, or whatever else on my blog, but believe me when I say that I decline 90% of them because I only will promote products I use and love. Pepperidge Farm® Puff Pastry is one of those, and I am thrilled to give you this recipe on how to create mini donuts, in the oven, without the extra work of whipping up your own dough.
These are covered in buttery cinnamon sugar and then dipped in dark chocolate. That’s right, I know how to top them off. The chocolate hardens so the donuts become almost like a decadent candy, like one you would find in a fine chocolate store. I’m not kidding.
Ben walked in and stole one from my photography set-up. But, I forgave him when he immediately said “Those are seriously good!”
My goal for these mini donuts is to encourage you that you can use shortcuts in your December entertaining, like putting Pepperidge Farm® Puff Pastry products to use. For these tasty treats, I only had to cut out the donut shapes, bake them, then dip them. That’s it! Hardly any prep, and you can impress your holiday guests with a sweet donut-y dessert after their Crock-Pot Sausage and Egg breakfast.
I’m always looking for ways to spark new creative ideas with my recipes. I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.
This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.
Baked cinnamon-sugar doughnuts made from puff-pastry dough, then dipped into a decadent dark chocolate topping.
- 1 sheet Pillsbury puff pastry
- 2 to 3 Tablespoons butter, melted
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup dark chocolate melting wafers (I use these from Ghirardelli)
Remove puff pastry dough from packaging and allow to thaw for 40 minutes on counter top. Preheat oven to 400 degrees F. Gently roll dough with rolling pin so that the creases in the dough are sealed.
Use a mini doughnut cutter to cut 12 mini doughnuts out of the dough. Place each doughnut on a parchment lined baking sheet. (You can also reserve the doughnut holes and bake on a separate baking sheet at a separate time.) Bake for 10 minutes or until just golden. Do not over-bake. Remove from the oven and allow to cook on a wire rack.
While doughnuts are cooling, melt the butter in a microwave safe bowl. In a separate bowl, combine the sugar and cinnamon.
When the doughnuts are cool enough to handle, dip each one first into the butter and then into the cinnamon sugar mixture, making sure to coat all sides of the doughnuts. Place back on the wire rack.
Melt the chocolate wafers in a microwave-safe bowl according to its package directions. Dip the top of each doughnut into the melted chocolate. Shake off the excess chocolate and place back on wire rack. Allow chocolate to cool and harden before serving.
You can also bake the doughnut holes, but bake them in a separate batch as they are much smaller and may take less time. You will also need to increase the amount of dipping ingredients slightly.