- 1 cup water
- 6 tbsps (100g) unsalted butter
- 1/4 tsp salt
- 1 cup (135 g) all-purpose flour
- 4 large eggs
- vegetable oil for frying
- 1 and a half cup of icing sugar
- 2 tbsp honey
- 2 to 4 tbsp milk
- Bring the water, butter and salt to a boil in a heavy-bottomed saucepan.
- Stir in the flour all at once and continue stirring until the flour is completely incorporated.
- Keep stirring over medium-high heat for couple of minutes.
- When the batter is smooth and glossy, it is ready.
- Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for around 2 minutes to help it cool.
- Turn the mixer to medium speed and add the eggs, one at the time.
- Mix until the dough becomes smooth and glossy again.
- Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip.
- Cut 10 3-x3-inch squares of parchment paper and spray them with non stick spray.
- Pipe a ring of dough onto each of the squares. You are going to use the paper again after you fry the first batch.
- When the oil is ready, carefully place a cruller, paper-side up, into the hot oil.
- Fry the crullers in 2-inches of vegetable oil in a heavy-bottomed saucepan for 3 minutes on each side or until golden. After a minute or so, using thongs peel the parchment paper off the donut. When the cruller turns golden (about 3 minutes), flip it over and let it fry for another couple of minutes before removing it to drain on a paper towels.
- Make the glaze: warm up the milk a little bit and then mix the confectioners’ sugar, honey, and milk together until smooth.
- When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set on a cooling rack to let the drips run off. When the glaze has set, the crullers are ready to serve.