Ingredients

• 1 (17.3-ounce) package frozen puff pastry, thawed
• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• Canola oil (for frying; about 2 quarts)
• A 3" round cutter; 1" round cutter; deep-fry thermometer

Instructions

1. Fold 1 pastry sheet into thirds lengthwise, then again into thirds crosswise. Using a rolling pin, roll out into a 9x6" rectangle. Fold into thirds again and roll out to a 9x3 1/2" rectangle. Transfer to a baking sheet and chill 15 minutes. Repeat with remaining pastry sheet.
2. Meanwhile, whisk powdered sugar, maple syrup, and 1 tsp. water in a small bowl.
3. Using 3" cutter, punch out 3 rounds from 1 dough strip, then punch out center of each round with 1" cutter. Transfer doughnuts to baking sheet. Gather holes and scraps, re-roll, and punch out 1 more doughnut. Repeat with second strip; you should have 8 doughnuts.
4. Fit a large heavy pot with thermometer and pour in oil to come 2" up sides of pot. Heat oil over medium-high until thermometer registers 350ºF. Working in 2 batches, fry doughnuts until golden brown, about 4 minute per side. Using a spider or slotted spoon, transfer to a wire rack set in a rimmed baking sheet and let cool 2–3 minutes. Drizzle with maple glaze and let set before serving.