Honey Saffron Puff Pastry Doughnuts

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

3 tablespoons whole milk

1 teaspoon saffron

2 ½ cups powdered sugar

2 tablespoons honey

½ teaspoon Kosher salt

1 pint neutral oil, such as canola

1 package frozen puff pastry, thawed

All purpose flour

Flaky sea salt

subheading: RECIPE NOTES:

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. 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.

Directions at lecreuset.com

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