Honey Crullers
Honey Crullers are airy, golden pastries that blend sweetness and texture, perfect for breakfast or dessert.
Ingredients
Dough Ingredients
- 1 cup water Fresh and clear, ensuring the perfect dough consistency.
- 6 tablespoons butter Rich and creamy, adding a luscious buttery flavor.
- 2 tablespoons sugar Sweet and crystalline, enhancing the overall taste.
- 1 cup all-purpose flour Soft and versatile, providing structure for the dough.
- 3 eggs eggs Fresh and wholesome, ensuring a light and airy texture.
- vegetable oil for frying vegetable oil for frying Neutral-flavored, ensuring the crullers fry to a beautiful golden brown.
Glaze Ingredients
- 1½ cups powdered sugar Fine and sweet, perfect for that irresistible glaze.
- 1 tablespoon honey Golden and floral, adding a unique sweetness.
- 4 tablespoons milk Creamy and smooth, bringing richness to the glaze.
Instructions
Preparation
- Boil 1 cup of water, 6 tablespoons of butter, and 2 tablespoons of sugar in a saucepan over medium heat.
- Once boiling, add 1 cup of all-purpose flour and whisk until the dough pulls away from the sides of the pan.
- Cook the flour mixture until it resembles a soft ball.
- Transfer dough to a stand mixer, cool slightly, and then beat in the eggs one at a time until smooth.
- Place the dough into a piping bag fitted with a star tip.
Frying
- Heat vegetable oil to 375°F.
- Pipe rings of dough onto 3x3 parchment squares, ensuring they don’t touch.
- Gently place the crullers in the oil, and fry for a couple of minutes until golden.
- Transfer cooked crullers to a wire rack or paper towels to drain.
Glazing
- Mix glaze ingredients: 1½ cups of powdered sugar, 1 tablespoon of honey, and 4 tablespoons of milk until smooth.
- Dip cooled crullers into the glaze and allow to set on a wire rack.
Notes
Store Honey Crullers in an airtight container at room temperature for up to two days or in the fridge for up to a week. You can freeze unglazed crullers for up to a month.