Homemade Honey Cruller Donuts
These homemade French crullers are light and fluffy and sweet on the outside.
Servings: 18
Calories: 131kcal
Ingredients
- 1 cup water
- 6 tablespoon butter
- 2 tablespoon sugar
- 1 cup all purpose flour
- 3 eggs
- vegetable oil for frying
- For the Glaze
- 1 ½ cups powdered sugar
- 1 tablespoon honey
- 4 tablespoon milk
Instructions
- To begin with to make the choux dough, bring the water, butter, and sugar to a boil in a small saucepan. Then, add in the flour and use a whisk to incorporate. Switch to a wooden spoon, and lower to medium heat. Stir the dough and cook until the bottom of the pan is covered in a thin film and the dough has dried out.
- Put the hot dough into the bowl of a stand mixer with a paddle attachment and mix on medium speed to cool the dough slightly. Add in the whole eggs one at a time and mix until fully incorporated.
- Transfer the dough to a piping bag fitted with a large star tip. Cut out square 3 x 3 sheets of parchment paper (my batch made about 18 smallish donuts), and pipe donuts onto the parchment squares. Be careful to pipe an even circle of dough without overlapping the beginning and end of the donut as you make your ring of dough.
- Heat oil to 375 degrees in a deep fryer. When the oil is hot, place one or two donuts, paper side up, donut side down, into the hot oil. The donut will separate from the paper in a few seconds, and you can remove the floating paper with tongs. Allow the donut to fry until it is a deep golden brown, then flip over and do the same on the other side. (Test your first donut to make sure it's not doughy in the middle and adjust your cooking time if needed). To remove the donuts from the oil use tongs or a slotted spoon and allow the donuts to cool on a paper towel or cooling rack, and finish frying them all.
- To make the honey glaze, combine the powdered sugar, honey and milk in a small bowl and stir the glaze ingredients together. Dip the good side of the donuts, one at a time, into the glaze. Set on a wire rack to set completely. Enjoy!
Video
Notes
These donuts are best with only the top glazed. Dipping the top and bottom of the donut into the glaze is too sweet and overwhelms the other tastes.
Allow the glaze to fully set before serving.
These donuts are best served the day they are made.
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 45mg | Sugar: 13g
