Honey-Glazed French Crullers
Inspired by techniques from King Arthur Baking.
Ridged rings of choux paste fried until crisp and airy, then dipped in a thin honey glaze.
Always check the labels of the products you use.
Method
- 1
Cook the paste. Bring the water, milk, butter, sugar and salt to the boil in the saucepan. Take it off the heat, add the flour all at once and beat until smooth. Put it back over medium heat and keep stirring for about 2 min, until a thin film forms on the base of the pan.
- 2
Cool it. Tip the paste into the mixer bowl and beat on low for 2-3 min until it feels just warm, below 50 °C.
- 3
Beat in the eggs. Add the beaten eggs and vanilla in four goes, beating well after each, until the paste is glossy and drops from the paddle in a thick V-shaped ribbon.
- 4
Pipe. Fill the piping bag and pipe an 8 cm ring onto each oiled paper square. Set them on the tray and chill for 15 min.
- 5
Heat the oil. Pour oil into the wide pan until it is roughly 4 cm deep (half full at most) and bring it up to 180 °C on the thermometer.
- 6
Fry. Slide 3 crullers into the oil paper side up and lift the paper away with tongs after about 30 seconds. Fry 2-3 min a side at 175-185 °C, until deep golden, puffed and very light, with no pale damp seams in the ridges. Drain on the rack and cool for 10 min.
- 7
Glaze. Whisk the icing sugar, honey, hot water and vanilla into a thin, smooth glaze. Dip each cruller all over, let the excess drip away and leave on the rack for 10 min until the glaze sets glassy.
Storage
Best within a few hours. Keep uncovered at room temperature on the day; they soften in a box.
Equipment
- medium saucepan
- sturdy wooden spoon
- stand mixer with paddle (or hand mixer)
- piping bag with a 1.5 cm open star nozzle
- 10 squares of baking paper (10 cm), lightly oiled
- baking tray
- bowl and whisk
- large heavy pan or casserole, at least 24 cm wide
- deep-frying or probe thermometer
- slotted spoon or spider
- wire rack over a tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 262 kcal |
| Protein | 4.7 g |
| Carbohydrate | 27.3 g |
| of which sugars | 14.8 g |
| of which free sugars | 14 g |
| Fat | 15 g |
| of which saturates | 4.4 g |
| Fibre | 0.4 g |
| Salt | 0.38 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
