Puff pastry sounds daunting to make from scratch, but it's really a matter of mixing together a basic yeasted dough, slathering it with butter and then folding it up like a letter a bunch of times, rolling and chilling between each fold. You can be rough with it, or leave it for longer than a half hour between rolls - puff pastry isn't as finicky as you might think, particularly when the end result is a batch of buttery, golden croissoughnuts. They puff up into layers in hot oil, becoming crisp and tender and buttery all in one. Douse them in maple glaze, or make mini croissoughnuts by cutting the dough into small rounds with a shot glass, then poking and stretching a hole with a straw or chopstick. Toss warm mini croissoughnuts in cinnamon sugar. Either way, a batch will make about a dozen people very happy.

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