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Ingredients
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Choux Pastry (Cruller Dough)
Honey Vanilla Glaze
Finishing
Method
Choux Pastry (Cruller Dough)
- 1
Prepare dough
In a medium saucepan over medium heat, combine 1 cup whole milk, 1/2 cup unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt. Heat, stirring occasionally, until butter is fully melted and the mixture just comes to a simmer (do not boil).
- 2
Add flour
Remove saucepan from heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon or heatproof spatula until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes. Return to low heat and cook, stirring constantly, for 30–60 seconds to dry the paste slightly.
- 3
Cool and add eggs
Transfer the dough to a mixing bowl or stand mixer bowl and let cool for 4–5 minutes (warm but not hot — this prevents eggs from scrambling). Add the first egg and beat until incorporated. Add the second and third eggs, one at a time, beating thoroughly after each addition. The final dough should be smooth, glossy, and pipeable — heavy ribbon when lifted from the beater.
- 4
Pipe crullers
Fit a large pastry bag with a 1/2–3/4 inch fluted tip (or use a sturdy zip-top bag with a large star cut). Transfer dough to the bag. On a parchment-lined baking sheet, pipe 3–3.5 inch rings (about 2 tablespoons dough per ring) to form crullers, leaving space between each. If the rings are uneven, use a wet fingertip to smooth. Refrigerate the piped dough for 15–20 minutes to help maintain shape while frying.
- 5
Heat oil
Pour about 3–4 cups vegetable oil into a heavy, deep skillet or Dutch oven (oil depth should be about 2–2.5 inches). Heat the oil to 360°F (182°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise steadily but not brown instantly.
- 6
Fry crullers
Fry the crullers in small batches (2–3 at a time, depending on pan size) for 2–3 minutes per side, flipping gently with a slotted spoon or spider, until puffed and a deep golden brown. Maintain oil temperature between 350–365°F (175–185°C) by adjusting heat as needed. Total frying time per cruller about 4–6 minutes.
- 7
Drain and cool
Transfer fried crullers to a wire rack set over a baking sheet to drain. While still warm, you can gently roll tops in 1/4 cup granulated sugar if you want a sugared finish under the glaze. Let crullers cool for 5–10 minutes before glazing so glaze sets but still adheres.
Honey Vanilla Glaze
- 8
Make glaze
In a medium bowl, whisk together 2 cups powdered sugar and 1/8 teaspoon fine sea salt. Add 3 tablespoons whole milk, 2 tablespoons honey, and 1 teaspoon pure vanilla extract. Whisk until smooth and glossy. If glaze is too thick for dipping, add milk 1/2 teaspoon at a time until it reaches a thick but pourable consistency. If too thin, add a tablespoon of powdered sugar.
- 9
Glaze crullers
Hold each warm cruller by the bottom and dip the top into the honey vanilla glaze, allowing excess to drip back into the bowl. Place glazed crullers back on the wire rack to let glaze set, about 10–15 minutes. Optionally, while glaze is still wet, sprinkle a light dusting of granulated sugar for extra sparkle and texture.