Honey Glazed French Cruller Doughnuts are light, airy and eggy clouds of sticky glazed dough.
Unlike classic yeast doughnuts, these honey glazed French cruller doughnuts are cooked using a choux pastry dough technique. You will be in love with the distinctive twisted ridges and the extra light interior of these delicious doughnuts!
These are possibly the best donuts I have ever had. Yes, my Creme Brulee Doughnuts were fantastic, but these are ridiculous. From the texture to the flavor to the prettiness, they are amazing. And it was so easy, and fun to make. I am officially obsessed with deep-frying. I saved the oil so that I can make round two (chocolate dipped crullers?) in the near future. And by near I mean tomorrow.
These babies are made from essentially the same base as cream puffs or eclairs. But don’t be intimidated by the names. All the ingredients that are needed for these honey glazed French cruller doughnuts are probably already in your kitchen! The dough starts with flour, a few eggs, less than a stick of butter, a couple tablespoons of sugar, and a pinch of salt. The recipes that require zero trips to the grocery store are my favorite.
I started by simply bringing the water, butter, salt and sugar to a boil. Next, add the flour. Once the choux pastry is made, mix in a couple of eggs and egg whites and that’s it! Fill a piping bag with the dough, pipe the dough onto small squares of parchment paper and fry into golden perfection. Dip each one into the honey glaze and voilà – you are in Honey Glazed French Cruller Doughnuts heaven.
I could snap photos of them all day with sticky fingers.
- 160 g flour
- 250 ml water
- 100 g butter
- 3 large eggs
- 1-2 egg whites
- 2 tsp sugar
- ¼ tsp salt
- 150 g powdered sugar
- 3-4 tbsp warm milk or water
- 1 tbsp liquid honey
- Sift the flour and set aside.
- In a medium pot melt the butter with salt and sugar over medium high heat.
- Add water and bring to a rapid boil.
- Add flour all at once and quickly mix until everything is incorporated.
- Keep stirring with the spatula until the dough is dry enough to leave a thin film on the bottom of the pan.
- Transfer the dough to a mixing bowl and let cool slightly.
- Add eggs one at a time and mix until the dough is completely mixed with the egg. Then add another egg the same way.
- Once all the eggs are incorporated into the dough add the egg whites.
- Keep mixing until all the egg whites are added and the dough is smooth and shiny.
- Heat the oil in a heavy bottom pot to 370 F.
- While the oil heats up cut 3'' x 3'' squares of parchment paper (approximately 20 sheets). Grease each sheet with oil.
- Transfer the dough into the pastry bag with ½'' open star pipping tip.
- Form doughnuts in circular shapes on each sheet.
- Very carefully place each sheet in hot oil upside down. In few seconds, parchment paper should easily come off the donut and you can remove it with the tongs. Fry on both sides until golden, about 3-4 minutes.
- Transfer fried doughnuts onto a cooling rack or paper towel.
- Combine powdered sugar with warm milk or water and honey in the mixing bowl.
- Dip each doughnut into the glaze and place to rest on a cooling rack.