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
French Crullers
Doughnuts made with a light and airy choux paste batter that's deep-fried.
Ingredients
Doughnuts:
- ½ cup butter
- 1 cup water
- 1 cup all purpose flour
- ½ tsp salt
- 4 eggs
- vegetable oil for frying
Glaze:
- 2 cups powdered sugar
- 2-3 Tbsp milk
- ½ tsp vanilla
Instructions
- 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, add extra milk if needed.
- 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!
Very easy to use and doesn’t take that long! I divided the batter in half and added two tablespoons of cocoa powder to half and made chocolate donuts and marbled donuts and they. And out beautifully!
Two things I noticed: 1. The donuts started to thaw quickly as I was making the first batch so i put my tray back in the freezer and would remove it when I needed the next batch of donuts to fry. Granted it’s the almost 90 here in the summer so I’m sure that was to blame but I wanted the donuts cold and easier to take off the tray then starting the melt a bit and be a bit sticky.
2.) I added more milk to thin the glaze as it was too thick using the measurements provided and the donuts didn’t glaze nicely until I thinned it. (Such an easy fix no worries there).
Great recipe. And they come out very pretty!