French Crullers
Light and airy French style doughnuts made with a choux pastry dough and drenched in a honey lemon glaze!
Ingredients
- 120 ml or 1/2 cups water
- 56 grams or 1/4 cups unsalted butter
- 1/4 tsp salt
- 1 tsp granulated sugar
- 65 grams or 1/2 cups all purpose flour
- 2 Eggs , at room temperature
- Oil for frying
For the glaze:
- 100 grams or 1 cups icing sugar
- 2 tablespoons honey
- 2 tablespoons lime or lemon juice
- 3 - 4 tablespoons milk , at room temperature
Instructions
- In a medium saucepan , heat the butter , sugar , salt and water until the butter melts and comes to a boil.
- Add the flour in and mix in. Continue heating for few minutes until the dough is smooth, dry and thick.
- Take off heat and cool for few minutes.
- Add the eggs, one at a time and mix well until each is fully incorporated. Mix until the dough holds a peak when u lift the spoon up.
- Fill the dough into a piping bag fitted with a large star tip .
- On pieces of parchment paper laid on a large plate or baking sheet, pipe rings . Freeze for 20 minutes .
- Heat oil (about 3 inches deep) and drop the pieces of parchment with the dough side down into the hot oil. With tongs , lift off the parchment pieces after a minute.
- Fry the crullers , turning them over as needed, until they turn golden brown .
- Drain on a wire rack or kitchen towels.
- Prepare the glaze by mixing together the icing sugar , lemon juice , honey and two tablespoons milk. Add milk until you achieve the desired consistency.
- When ready to serve , dip the cool crullers in the glaze , shake off excess and let dry. You can alternately just drizzle the glaze on.
Notes
- These are best eaten the day they are made.
- You can store the unglazed crullers in an airtight container for a day or two and glaze before serving.
- The recipe can be doubled.
- Adjust the flavour and sweetness of glaze by adding more lemon juice or reducing icing sugar.
- Use the largest star tip you have for the best look and the hollowed crullers !