Homemade Honey Cruller Donuts Doughnuts Recipes

FRENCH HONEY CRULLERS

Steps:

• For the French Crullers: In a heavy bottom sauce pan (preferable nonstick), bring the water, butter, sugar, pumpkin spice and salt to a brisk boil. Immediately add in the flour and whisk until it's completely incorporated. Keep stirring over the heat, but keep it at a low/medium. Remove as much moisture as possible for a fluffier pastry later on. I did this for about 3 - 4 minutes. Then, 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 mixed. Repeat the process with the remaining egg. 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 to become glossy with just 1 egg white, don't add the second. Transfer dough to a large pastry bag with a large star tip. Preheat your oil to 370 degrees in a deep saucepan. Cut about 16 3x3 squares out of parchment paper. Spray each square (one side) with butter nonstick spray. Pipe a ring of dough onto each square. Place cruller and paper into hot oil. The paper will automatically separate from the oil, and the cruller will float on the hot oil, bubbling away. Flip cruller once, and fry until light brown (about 2-3 minutes). Cool on a wire rack.
• Make the glaze: Combine all the honey glaze ingredients in a medium bowl and whisk until smooth. When crullers are cold to the touch, dip each top half of the doughnut into the glaze. Let glaze harden with a cookie sheet under the wire rack to catch the drippings. When the glaze has hardened re-dip for a thicker glaze, if you prefer. If you run out of glaze just make more. French Honey Crullers taste best served on the same day. Store remaining crullers in an airtight container at room temperature for up to 3 days.

CRULLERS

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE - (3.8/5)

Steps:

• To make this French Cruller donut, bring the water, butter, sugar and salt to a brisk boil in a heavy-bottomed saucepan. Stir in the flour all at once and continue stirring until the flour is completely incorporated. Keep stirring over medium-high heat. The more moisture you can remove, the more eggs you can mix in later which will result in a lighter pastry. When you see a thin film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it cool. Turn the mixer to medium speed and add one egg. Don't add the next egg until the previous has been completely incorporated into the dough. Then add the egg whites a little bit at a time until the dough becomes smooth and glossy and holds a little shape (not much). Do not add too much egg white or else the crullers will become heavy. Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip. Fry the crullers in 2 inches (or more) of vegetable oil in a heavy-bottomed saucepan. The oil should register 370 degrees. While the oil is heating, cut a dozen 3-x3-inch squares of parchment. Lightly grease the squares on one side (I brushed with vegetable oil) and pipe a ring of dough onto each of the squares. When the oil has reached temperature, carefully place a French cruller, paper-side up, into the hot oil. Do this one at a time unless you like the idea of hot oil burns and other disasters. After a minute or so, use tongs and a sharp knife tip to gently peel the parchment off the cruller. When the cruller turns golden (about 2 minutes), flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels. Make the glaze: While the cruller donuts cool, mix the confectioners' sugar, honey, and milk together until smooth. When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set on a cooling rack to let the drips run off. When the glaze has set, the crullers are ready to serve. Crullers can also be baked. Preheat oven to 450°F. Pipe crullers onto a parchment-lined baking sheet at least 2 inches apart. Bake for five minutes then reduce oven to 350 degrees and bake another 15 minutes. Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10 minutes. Glaze and serve.