Description
A weekend project worth the effort: Honey Cruller Doughnuts dipped in sweet glaze.
Ingredients
Units
Scale
Crullers:
- 1 cup water
- 6 tbsp butter
- 1 cup cake flour
- Pinch of salt
- 4 jumbo eggs (or 5 large eggs)
- Vegetable or canola oil, for frying
Honey Glaze:
- 1 1/2 cups icing sugar
- 2 tbsp honey
- 1/2 tsp vanilla or lemon essence
- 2-4 tbsp milk (to thin glaze)
Instructions
- In a medium saucepan, bring the butter and water to a boil.
- Remove from the heat, dump in the flour and salt, and stir fast until the dough pulls away from the sides.
- Put the pan back on low heat and stir for about 1½ minutes. This dries out the dough a bit.
- Transfer to a mixing bowl.
- Let it cool for about 8 minutes; don’t rush this, or your eggs will scramble.
- Beat in the eggs one at a time with an electric mixer.
- After the last egg, beat 2 more minutes until glossy.
- Scoop the dough into a piping bag fitted with a large star nozzle.
- Pipe rings (± 3 inches wide) onto small squares of parchment paper lightly sprayed with cooking spray.
- Heat oil in a deep pot to 350°F (175°C). Carefully place each cruller, parchment side down, into the oil.
- After 1 minute, peel off the parchment with tongs.
- Fry 2–3 minutes per side until golden and puffed.
- Drain on paper towels and let cool.
- For the glaze: whisk together icing sugar, honey, essence, and just enough milk to make a dipping glaze.
- Dip each cruller top into the glaze, let the excess drip, then set on a wire rack. Let the glaze set for 30–40 minutes.
Notes
Created, prepared, tried, and tested by Gail
