Orange Cronuts

Fold the puff pastry sheet into three like a book fold. It should measure 10" x 3.5" x 1" (l x bx w)

Cut three donut shapes using a donut cutter. Or you can use one large round cutter roughly 3.2" and a small hole about 1.5".

Place the donuts in a foil lined baking tray. Make sure that you also bake the small donut-hole centers.

Bake at 400°F/200°C for 15 minutes.

Remove from oven. Let it cool a bit over a wire rack.

When it is still warm to touch, deep fry the pre-baked donuts (don't forget the donut holes) in medium-high flame till golden brown.

Drain over paper towels, then transfer to a wire rack to cool completely. This is important, otherwise the pastry filling is going melt in the heat.

Whisk the orange juice into the confectioners sugar, adding a little juice at a time till you get a thick paste-like consistency. Then add a few more drops of juice so that it drips off the whisk in large drops. You don't want it too thin(syrupy), or too think (like batter).

Transfer the orange pastry cream to a piping bag with a small round tip.

Pierce the pastry using the icing tip and squeeze the filling into the pastry layers. Make sure you fill all around the donut, you will feel the donut get heavy in your hands as you fill.

Turn the donut, and fill the bottom of the donut through the donut hole same as you filled the top.

Set over the wire rack and spoon over the citrus glaze. Let it drip over the sides. Let it sit for about 15 minutes, till the glaze dries set.

Insert the donut-holes back into the hole, and pipe the orange pastry cream over the hole.

Serve immediately after filling.