Homemade Honey Cruller Donuts are a delightful treat made from light and airy choux pastry, fried to perfection, and dipped in a sweet honey glaze. These French-inspired donuts are the perfect way to elevate your homemade baking game.
Why Homemade Crullers Are Better
Homemade crullers are fresher, more flavorful, and free of preservatives, offering a superior taste compared to store-bought options. The texture is light and airy, and the sweetness of the glaze perfectly balances the delicate pastry, creating a dessert that's indulgent yet satisfying.
Essential Ingredients For Success
- Choux Pastry Base:
- 1 cup (240ml) filtered water at exactly 70°F (21°C)
- 1/2 cup (113g) unsalted butter at 65°F (18°C), European-style (82% butterfat)
- 1/4 teaspoon (1.5g) fine sea salt
- 1 tablespoon (12.5g) granulated sugar, pure cane
- 1 cup (120g) all-purpose flour, protein content 10-12%, sifted and at 70°F (21°C)
- 4 large eggs at 65°F (18°C), total weight 200g, beaten and strained
- Frying Medium:
- 2 quarts neutral oil (canola or vegetable), smoke point above 400°F (204°C)
- Oil should be fresh, clear, with no off odors or previous use
- Honey Glaze Components:
- 2 cups (240g) powdered sugar, 10X grade, sifted twice
- 3 tablespoons (45ml) whole milk at 70°F (21°C)
- 2 tablespoons (42g) pure honey at 70°F (21°C), light amber color
- 1 teaspoon pure vanilla extract, clear variety
- Glaze should achieve ribbon stage with 3-second dissolve
Step By Step Instructions
- Environment Preparation
- Set room temperature to 70-75°F (21-24°C) with humidity below 60%. Prepare workspace with digital scale, candy thermometer, and heavy-bottomed pot for frying. Line sheet pans with parchment squares.
- Choux Pastry Development
- Heat water, butter, salt, and sugar to rolling boil (212°F/100°C). Add flour all at once, stir vigorously with wooden spoon until mixture reaches 175°F (79°C) and forms smooth ball that leaves thin film on pan bottom.
- Egg Integration Process
- Transfer dough to stand mixer. Cool to 130°F (54°C). Add eggs one at a time, mixing 30 seconds between each addition. Final temperature should be 75-80°F (24-27°C). Test consistency with spatula - dough should form V-shaped point that slowly falls after 10 seconds.
- Shaping Protocol
- Fill piping bag fitted with 1/2-inch closed star tip. Pipe 3-inch rings onto 3x3-inch parchment squares. Maintain consistent 1/2-inch thickness. Dough temperature should not exceed 75°F (24°C).
- Frying Specifications
- Heat oil to exactly 350°F (177°C). Maintain temperature between 345-355°F (174-179°C). Lower cruller and parchment into oil; remove parchment when it releases. Fry 2-3 minutes per side until golden brown (internal temperature 190°F/88°C).
- Glaze Application
- Cool crullers to 95°F (35°C). Whisk glaze ingredients until ribbon stage achieved (flows smoothly, coats back of spoon). Dip top half of cruller at 45° angle. Hold 3 seconds to set initial layer. Place on rack at 70°F (21°C) until glaze sets firm (15-20 minutes).
Tips for Perfect Crullers
- Ensure your oil temperature is consistent to avoid soggy or overcooked donuts.
- Allow the glaze to set completely for the best texture and sweetness balance.
- Fry donuts in small batches to maintain proper oil temperature.
Storing and Serving Tips
Enjoy crullers fresh on the same day for the best texture and flavor. Store leftovers in an airtight container for up to 2 days, though they are best when fresh. Pair with coffee or tea for a perfect treat.
Frequently Asked Questions
- Why won't my crullers hold their shape?
The choux dough must be cooked enough on the stove to dry out. If too wet, they won't hold their ridged shape during frying.
- How do I know when the oil temperature is right?
Use a thermometer to maintain 375°F. If too hot, they'll brown too fast outside and stay raw inside. If too cool, they'll be greasy.
- Why did my crullers collapse?
Opening the oven door too soon or undercooking the choux dough can cause deflating. Make sure to dry the dough well on the stove.
- Can I make these without a star tip?
The star tip creates the signature ridged look of crullers. While you can use a round tip, they won't have the classic cruller appearance.
- How long do these stay fresh?
Crullers are best eaten the same day they're made. The crispy exterior softens over time when stored.