Honey Saffron Puff Pastry Doughnuts

These doughnuts come together easily using store-bought puff pastry, which results in perfectly puffed pastries without the work of making dough from scratch. They’re topped with a fragrant glaze that combines honey and saffron for a Mediterranean-inspired flavor that is as bold as it looks. The key to perfect non-greasy doughnuts is to keep the oil temperature constant while frying. Use an enameled cast iron pot such as a Sauteuse or Dutch Oven for excellent heat retention, and check the temperature often with a candy thermometer.

3 tablespoons whole milk

1 teaspoon saffron

2 1/2 cups powdered sugar

2 tablespoons honey

1/2 teaspoon Kosher salt

1 pint neutral oil, such as canola

1 package frozen puff pastry, thawed

All purpose flour

Flaky sea salt

Set a cooling rack over a sheet tray lined with paper towels and set aside.

Place whole milk in a microwave-safe medium mixing bowl and heat in the microwave in 15 second increments until very warm, but not scorched. Add the saffron to the milk and allow to steep for 5 minutes. Add powdered sugar, honey, and kosher salt and stir until smooth. Set glaze aside to cool.

Heat oil in a Sauteuse or Dutch Oven set over medium-high heat until the temperature reaches 360°–375°F.

While the oil is heating, lightly dust a large, flat work surface with flour. Spread one sheet of puff pastry on the work surface (keep second sheet in the refrigerator until ready to use). Lightly dust the top of the puff pastry sheet with more flour. Use a large cookie or biscuit cutter to cut out rounds of dough from the puff pastry sheet. If desired, use a smaller cookie or biscuit cutter to cut out holes from the middle of each round to form doughnuts. Use smaller cutter to cut out additional holes from any remaining dough.

When the oil is heated, drop a doughnut hole into the oil to test the temperature. It should immediately bubble and sink to the bottom, then rise back to the surface within about 15 seconds. If it’s not bubbling, the oil isn’t hot enough. If the donut is burning and not appropriately puffing, the oil is too hot.

When the oil is at the right temperature, add 2-3 doughnuts at a time to the pot, plus a few doughnut holes. Be careful not to add too many doughnuts to the pot at once, or the oil temperature will drop. Fry the doughnuts for 2-3 minutes, until the bubbles slow and the pastry turns light golden brown. Carefully flip and fry for another 2 minutes on the second side until light golden brown. As doughnuts are ready, remove from the oil and place on cooling rack to drain and cool slightly.

Continue frying the doughnuts in batches, checking the temperature of the oil and adjusting the heat to maintain it between 360° and 375°F.

Repeat cutting and frying with the second sheet of puff pastry dough.

To glaze, dip the warm doughnuts and doughnut holes into the glaze or drizzle over the top. Sprinkle with flaky sea salt if desired.