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Cheddar Croissant Donuts with honey mustard

Ingredients

Scale
  • 2 sheets square shaped, all butter puff pastry (I like Dufour)
  • all-purpose flour for dusting the counter
  • 9 small slices cheddar cheese
  • 3 tablespoons whole grain mustard, divided
  • 1 tablespoon honey
  • fresh cracked black pepper
  • chives for topping (optional)
  • canola oil for frying

Instructions

  1. Allow the puff pastry to come to a cool room temperature. Puff pastry can defrost in the refrigerator overnight or come to room temperature on the kitchen counter in about 30 minutes.
  2. Separate and unfold the puff pastry. Be careful not to tear the puff pastry as you unfold it.
  3. Place on a lightly floured work surface and gently roll with a rolling pin to extend the dough on all sides to about a 1/8-inch thickness. Roll the second puff pastry in the same way and set aside.
  4. Place slices on cheese on one piece of the rolled puff pastry. No need to cover the entire surface with cheese, just spread it across the rolled puff pastry.
  5. Spread the cheese topped puff pastry with just about 1 tablespoon of mustard.
  6. Add the second rolled sheet of puff pastry evenly on top of the cheese and mustard. Lightly press.
  7. Fold the right third of dough across the center, and the left third of dough across the center.
  8. The dough should still have a faint chill to it which will make it easier to roll. If the dough is too warm, place it in the fridge for about 30 minutes before rolling.
  9. Roll dough out to a 1/3-inch thickness. Roll gently, being sure not to tear through the puff pastry and expose the cheese.
  10. Use two round biscuit cutters to cut the circles. The large round should be about 3-inches in diameter and the smaller round should be about 1-inch in diameter. Cut large circles of dough out and cut smaller circles out of the large circles. We’re going to fry all of it!
  11. In a large, heavy-bottom saucepan with a candy/fry thermometer attached to the side, heat oil to 350 degrees F.
  12. Fry the donuts and holes in small batches, flipping one or twice, until the donuts are golden brown on all sides.
  13. Remove from the fryer and allow to rest on a sheet of paper towels.
  14. Continue to fry until all of the donuts and holes are golden.
  15. In a small bowl combine 2 tablespoons whole grain mustard, honey, and pepper. Stir and lightly brush onto the warm donuts. Sprinkle with chives, if using. Enjoy immediately!
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