DOUGHNUTS AND DOUGHNUT HOLES
Makes 15 doughnuts and 15 doughnut holes
1 sheet frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)
1 to 2 quarts (depending on size of pan) canola, peanut or other frying oil
On a lightly floured counter, use a rolling pin to roll out the pastry just enough to form a 10-inch square.
With a 3-inch round cookie cutter, stamp out 9 rounds. Use a 1-inch cutter to stamp out the centers of each round. Set the rings and holes aside.
Gather and roll out the scraps, then stamp out another 6 or so doughnut rings and holes.
Arrange several sheets of paper towels on a tray near the stove. Near the tray, arrange toppings.
In a saucepan or Dutch oven, pour enough oil to reach a depth of 11/2 inches. Over medium, heat the oil to 400 F. Use a frying or candy thermometer to monitor the temperature of the oil.
Add 1 doughnut hole. Use tongs to flip it constantly in the oil until it is very puffed and deep golden, about 2 minutes. It should be moist and airy inside.
Use a slotted spoon to transfer the doughnut hole to the paper towels. Quickly and gently blot excess oil from the doughnut, then role it in or sprinkle it with desired topping.
Continue cooking the doughnut holes, about 5 at a time, then the doughnuts. Keep the oil temperature even.