Tis the season for...FRENCH HONEY CRULLERS! I found a recipe for these while perusing through Pinterest (still so addicted) one day and had to find out what they were. They're essentially a version of the almighty donut/doughnut, except lighter and fluffier inside, topped with a delicious honey glaze. Think glazed churro, except not as dense. Hope I've sold you on this because despite what looks to be lengthy instructions, it's actually quite easy to make and doesn't require a ton of special ingredients.
I tweaked the recipe to make it a light pumpkin flavor in both the cruller and glaze. Feel free to add more pumpkin spice (or less) to your liking. Happy Frying!
Recipe (adapted from Little Spice Jar)
For the French Cruller:
- 1 cup water
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons powdered (confectioners) sugar
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup all purpose flour
- 3 large eggs
- 1-2 large egg whites (or 1 large egg white)
For the Honey Glaze:
- 1 1/2 cups powdered (confectioners) sugar, sifted
- 2 tablespoons honey
- 1 teaspoon pumpkin pie spice
- 4 tablespoons milk
- In a heavy saucepan bring the water, butter, sugar, pumpkin spice and salt to a boil. Immediately add in the flour and whisk until it's completely incorporated. Keep stirring over the heat, but keep it at low/medium. Remove as much moisture as possible for a fluffier pastry later on (4-5 minutes). *Make sure to follow the moisture removal step as it allows for the fluffy texture of your cruller. Transfer the dough to the bowl of an electric mixer.
- Use the paddle attachment to stir the dough for a minute to quickly cool down the dough. Turn the speed to medium and add one egg at a time. Don't add the next egg until the first one is completely incorporated in. Repeat the process with the remaining eggs.
- Add one egg white and blend until the dough becomes smooth and glossy. If it's not getting smooth and glossy, add the other egg white. If it starts becoming glossy with just one egg white, don't add the second. Transfer the dough to a large pastry bag with large star tip.
- Preheat your oil to 370 degrees in a deep saucepan. Cut about 16 3x3 inch squares out of parchment paper. Spray each square (one side) with butter nonstick spray. Pipe a ring of dough on each square.
- Carefully place cruller with paper into the hot oil (you can also use tongs for this). The paper will automatically separate from the cruller and you can remove the paper using the tongs. Allow the cruller to fry until light golden brown (roughly 2-3 minutes), flipping it one time halfway through. Remove and cool on a wire rack.
- For the glaze, combine all the honey glaze ingredients in a medium bowl and whisk until smooth.
- When the crullers are cooled, dip each top half of the doughnut into the glaze. Allow the glaze to harden with a cookie sheet under the wire rack to catch the drippings. If you prefer a thicker glaze, re-dip the cruller after the first layer of glaze has set. Serve right away or same day if possible. You can store any remaining crullers in an airtight container at room temperature for up to 3 days.