If you've never tried a Tim Horton's Honey Cruller then you haven't truly lived. Crullers are probably my favourite doughnut. Those crispy edges with a soft, almost wet center. So, so delicious!
They're made with a pâte à choux that's piped out with a fluted tip and then deep-fried. I would definitely recommend waiting until they have cooled to eat them. When hot, they have an eggier taste then when cooled. Once cooled with the glaze, they'll melt in your mouth. Scrumptious! They don't last long so make sure to enjoy them while fresh.
I'd love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
- ½ cup butter
- 1 cup water
- 1 cup all purpose flour
- ½ tsp salt
- 4 eggs
- vegetable oil for frying
- 2 cups powdered sugar
- 2 Tbsp milk
- ½ tsp vanilla
- Bring butter and water to boil in a small pot. Once mixture comes to boil, stir in flour and salt until combined. Remove from heat and cool 3 minutes.
- Mix eggs into warm mixture one at a time until completely batter is completely smooth.
- Transfer to piping bag with large fluted tip and pipe into circles on parchment paper lined baking sheets. Place into freezer for 30 minutes.
- Pour vegetable oil into large pot with high sides so there's at least 3 inches of grease. Heat oil to be between 350-375 F . While oil is heating, stir all ingredients together for glaze until smooth.
- Drop frozen crullers one by one into hot oil and fry about 1 minute per side or until lightly golden. Remove to paper towel to drain and then immediately coat in glaze. Place onto cooling rack to let excess glaze drip off. After 40 minutes or so, the glaze should harden onto the crullers. Enjoy!