French Crullers with Honey Glaze


French Crullers

Donuts make everything better. That's just a fact. It's science. And if donuts can make everything better just imagine when that donut is a French Cruller topped with honey glaze. This combination is unstoppable. The light, airy texture of the cruller combines seamlessly with the sweet creaminess of the glaze as it seeps into every nook and cranny of the twisted pastry. This is certainly not the easiest recipe we have shared on this website but you will still be amazed at how easy it is compared with the quality of the final product. There is no doubt that after you make this french pastry you will come back to this recipe again and again until it becomes a staple in your kitchen.

Ingredients:

For the Crullers:

  • 1 cup water
  • 6 tablespoons butter
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 1 cup flour
  • 3 eggs
  • 2 egg whites

For the Honey Glaze:

  • 1 teaspoon lemon juice
  • 1 and 1/2 cups powdered sugar
  • 3 tablespoons Clover Honey
  • 3 tablespoons milk

Instructions:

For the glaze:

  1. Combine all the glaze ingredients in a bowl and whisk until smooth.

For the Crullers:

  1. In a saucepan, combine the water, butter, powdered sugar, and salt over medium high heat and bring to a boil. Add in the flour and whisk until well blended. Reduce to low/medium heat and mix for another 2-4 minutes.
  2. Place dough in the bowl of an electric mixer and mix for a minute or so to cool the dough down. Add in one egg at a time, allowing each previous egg to fully mix into the dough. Add in each egg white and mix well until the dough is smooth and glossy. Transfer the dough to a pastry bag with a large star tip.
  3. Preheat oil in a electric fryer or a deep saucepan over the stove to 375 degrees.
  4. Roll out a large section of parchment paper, spraying it with a nonstick spray. Pipe the dough into rings roughly the size of a donut. Cut the parchment paper around the crullers into squares so that each cruller is sitting on an individual piece of paper.
  5. Place the cruller and the parchment paper in the hot oil with the paper facing upwards. The paper will separate from the dough and you can remove it with a pair of metal tongs. Allow cruller to fry until it floats  and flip once. Fry until golden brown, usually 2-3 minutes per side. Remove crullers from the oil and place on a wire rack to cool.
  6. When the crullers are cool to the touch, dip each top half into the glaze and then return to the wire rack to allow the glaze to thicken on the cruller.

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