Chocolate Dipped Cinnamon-Sugar Mini Pastry Doughnuts
Baked cinnamon-sugar doughnuts made from puff-pastry dough, then dipped into a decadent dark chocolate topping.
Servings: 12mini doughnuts
Author: Nikki Gladd
1sheet Pillsbury puff pastry
2to 3 Tablespoons butter, melted
½cupdark 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.