Easter Donuts (Mini Egg Cronuts)
User Reviews
5
Easter Donuts (Mini Egg Cronuts)
Description
This recipe starts with frozen store-bought puff pastry sheets thawed and unrolled. An egg wash is brushed over part of the pastry before folding and pressing to seal layers, which creates a laminated texture. Donut shapes are cut using a cookie or donut cutter, yielding multiple donuts per sheet. The donuts are fried in neutral cooking oil heated to shimmering medium heat, cooking each side 2–3 minutes until puffed and golden brown.
After frying, the donuts are drained and cooled on paper towels or wire racks until they reach room temperature. A glaze is made by mixing icing sugar with milk to a thick consistency, adjusting milk to achieve desired thickness. The cooled donuts are dipped in the icing and immediately coated with sprinkles. They are garnished with mini chocolate candies shaped like Easter eggs and additional sprinkles, giving a festive, colorful look.
These donuts provide a crispy, flaky exterior from frying puff pastry, combined with a sweet glaze and decorative seasonal candies. They make a playful dessert or snack during Easter celebrations.
Ingredients
- 1 puff pastry 2 sheets, frozen store bought, packaged
- 1 egg (whisked)
- 1 cup neutral cooking oil for frying; vegetable oil, canola oil, peanut oil, generic cooking oil
- 4 tablespoon icing sugar
- 1 teaspoon milk (add more if needed)
- 3 cups Chocolate Candy or Easter candy of choice to decorate, mini egg shaped
- ½ cup Sprinkles
Instructions
- Thaw and unroll store bought puff pastry.
- Brush egg wash on ⅔ of the pastry. Fold it back up so that egg wash is between each layer. Gently press the layers together or roll with a rolling pin to seal.
- Cut the donuts using a cookie cutter or donut cutter. Depending on the size of your cookie cutter/donut cutter you should be able to cut at least 4 donuts from each sheet.
- In a large pot, add enough oil to come 2" up the sides. Heat on medium heat. When the oil is shimmering, working in batches carefully fry the donuts until golden brown and puffed, about 2-3 minutes per side.
- Carefully remove the donuts from the oil and drain on a paper towel or wire rack. Allow the donuts to fully cool for about 5 minutes or until cool to the touch.
- In a small bowl add the icing sugar and milk. Mix until it is a thick icing consistency. If needed, add a splash of milk at a time to desired icing consistency.
- Dip the cooled donuts in the icing and then in sprinkles. Add 3 mini eggs to the center of each donut.
- Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Donuts
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 161mg | 7% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 31IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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