Craving something sweet? You need to try these Glazed Honey Crullers. Perfectly crispy outside, soft inside, and covered in a tasty honey glaze. Keep reading, you won't regret it.
These crullers are a hit any time of year. But they're extra special for holidays and family gatherings. Check out our other Donuts Recipes
- Irresistible Strawberry Filled Donuts
- Cinnamon Sugar Donuts
- Old-Fashioned Donut
- Oven-Baked Donuts
- Apple Donut Holes
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- Icing sugar
- Lemon juice
See recipe card for quantities.
Instructions to make Glazed Honey Crullers
Make the Choux Pastry
For the choux pastry, start by boiling water, butter, sugar, and salt in a pot. Once boiled, remove the pot from heat and add flour. Cook this mixture on the stove until it becomes a shiny paste, which should take about 3 to 4 minutes. After that, transfer the paste to a different bowl and add eggs one by one, making sure to mix well after each egg.
For frying, fill a saucepan with vegetable oil, like canola oil, and heat it to 350F. Put the donut in the hot oil, placing it paper side up. As the paper starts to detach, peel it off. Fry each side of the donut for 4 to 5 minutes until they turn golden, then move them to a cooling rack.
Make the Glaze
For the glaze, mix all the ingredients together
Pour The Glaze
Pour this mixture over the donuts and let the glaze set.
Once it's set, it's time to enjoy your crullers. Store the rest in an airtight container.
Hint: Be patient when adding eggs to the choux pastry. Mix each egg fully before adding the next. This makes your crullers puff up right.
- For a dairy-free option, use almond milk.
- Add cinnamon to the glaze for a spicy twist.
- Drizzle with chocolate for extra sweetness.
- A piping bag with a star tip is key.
- If you don't have one, use a zip-lock bag with a corner cut off.
- Store in an airtight container.
- These are best enjoyed fresh.
Don't overcrowd the pan while frying. This keeps the oil temperature stable.
Yes, but canola is best for flavor and heat tolerance.
Yes, store it in the fridge for up to 2 days.
About 20 minutes.
It adds tang, but it's optional.
Frying gives the best texture.
No, but it helps with the shape.
Yes, any milk works.
Up to 3 days in an airtight container.
Yes, just keep ratios the same.
Yes, but do it after frying.
360g Icing Sugar
Lemon juice to taste
Step 1 - Choux Pastry
- Boil water, butter, sugar, and salt.
- Off heat, add flour.
- Cook on stove until shiny paste (3-4 min).
- Move to bowl.
- Add eggs one by one. Mix each time.
Step 2 - Make Donuts
Step 3 - Fry Donuts
- Fill saucepan with vegetable oil (like canola).
- Heat to 350F.
- Put donut in oil, paper on top.
- Peel paper when it starts to detach.
- Fry 4-5 min each side until golden.
- Move to cooling rack.
Step 4 - Make Glaze
- Mix all ingredients.
- Pour on donuts.
- Let glaze set.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Looking for other recipes like this? Try these:
- Make sure oil is at 350F before frying.
- Use fresh ingredients for safety and best flavor.