Ingredients:
Croissant Sheets (VdF #9300)
Donut sugar or glaze as needed
Donut filling as needed
Directions:
Remove frozen Croissant sheets from freezer.
Place sheets on lightly flour-dusted bench top to thaw until pliable.
Brush one croissant sheet lightly with cold water.
Lift another sheet and place on top of water-brushed sheet.
Cut donuts using donut cutters then place donuts on lightly flour-dusted sheet pan.
Proof donuts at 85-88°F and 83-86% RH for 35-40 minutes.
Remove from proofer and fry donuts in oil at 350-375°F for 1-1 ½ minutes.
Remove product from fryer and keep it on screen pan to drain oil for 15 seconds.
Coat donuts with donut sugar OR inject filling first and then coat with donut sugar.