Homemade Honey Cruller Donuts Recipe
Introduction
Homemade honey cruller donuts offer a delightful twist on classic fried pastries with their light choux dough and sweet honey glaze. Crispy on the outside yet tender inside, these donuts are perfect for enjoying fresh with a cup of coffee or tea.
Ingredients
- 1 cup water
- 6 tbsp butter
- 2 tbsp sugar
- 1 cup all purpose flour
- 3 eggs
- vegetable oil for frying
For the Glaze:
- 1 1/2 cups powdered sugar
- 1 tbsp honey
- 4 tbsp milk
Instructions
- Step 1: In a small saucepan, bring water, butter, and sugar to a boil. Remove from heat and quickly whisk in the flour until combined. Return to medium heat and stir continuously with a wooden spoon until the dough forms a thin film on the bottom of the pan and looks dry.
- Step 2: Transfer the hot dough to a stand mixer fitted with a paddle attachment. Mix on medium speed to cool slightly, then add eggs one at a time, mixing until each is fully incorporated before adding the next.
- Step 3: Fill a piping bag fitted with a large star tip with the dough. Cut 3×3 inch squares of parchment paper, then pipe even circles onto each square, making sure not to overlap the start and end points of the ring.
- Step 4: Heat vegetable oil to 375°F (190°C) in a deep fryer or large pot. Place one or two donuts into the hot oil with the parchment paper side up. After a few seconds, the donut will separate from the paper—remove the paper carefully with tongs. Fry donuts until deep golden brown on one side, then flip and fry the other side. Adjust frying time if needed to ensure the donuts are cooked through. Remove donuts with tongs or a slotted spoon and drain on paper towels or a cooling rack.
- Step 5: In a small bowl, whisk together powdered sugar, honey, and milk until smooth to make the glaze. Dip the top of each donut into the glaze and place on a wire rack to set completely before serving.
Tips & Variations
- For extra flavor, add a splash of vanilla extract to the dough or glaze.
- Use light corn syrup instead of honey for a different glaze sweetness and shine.
- Make sure the oil temperature is steady at 375°F to avoid greasy or undercooked donuts.
- If you don’t have a large star tip, a round tip can also work, though texture will differ slightly.
Storage
Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be briefly warmed in a low oven or microwave before serving. Avoid refrigerating as it may dry them out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Choux dough is best used fresh for frying to achieve the proper texture. However, you can prepare the dough and refrigerate it overnight, allowing it to come to room temperature before piping and frying.
Why do my donuts turn out greasy?
Greasy donuts usually result from oil that is too cool. Maintain a consistent frying temperature around 375°F to ensure the donuts cook quickly and absorb less oil.
PrintHomemade Honey Cruller Donuts Recipe
This recipe for Homemade Honey Cruller Donuts features light and airy choux pastry fried to golden perfection and coated with a sweet honey glaze. These delightful donuts are made from scratch using a simple choux dough technique, deep-fried for a crisp exterior and soft inside, then dipped in a luscious honey-infused glaze. Perfect as a breakfast treat or sweet snack, these crullers deliver a unique twist on classic donuts with a hint of honey sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 18 small donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Choux Dough
- 1 cup water
- 6 tbsp butter
- 2 tbsp sugar
- 1 cup all purpose flour
- 3 eggs
- vegetable oil for frying
Honey Glaze
- 1 1/2 cups powdered sugar
- 1 tbsp honey
- 4 tbsp milk
Instructions
- Prepare the Dough: In a small saucepan, bring water, butter, and sugar to a rolling boil. Add all-purpose flour all at once and whisk vigorously until combined. Switch to a wooden spoon and continue stirring over medium heat until dough forms a thin film on the bottom of the pan and feels dry to the touch.
- Mix the Dough: Transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed to cool slightly. Add eggs one at a time, mixing thoroughly after each addition until smooth and fully incorporated.
- Pipe the Donuts: Fit a piping bag with a large star tip and fill it with the choux dough. Cut 3×3 inch parchment paper squares for frying. Pipe donuts in even rings onto the parchment squares, avoiding overlapping the start and end of the circle.
- Fry the Donuts: Heat vegetable oil in a deep fryer or deep pan to 375°F (190°C). Place one or two donuts, parchment side up, carefully into the hot oil. The paper will separate from the donut; remove the floating paper with tongs. Fry donuts until deep golden brown on one side, then flip and fry the other side. Remove donuts with tongs or slotted spoon and drain on paper towels or cooling rack. Test the first donut to ensure it is fully cooked inside and adjust frying time if needed. Repeat with remaining donuts.
- Make the Honey Glaze: In a small bowl, mix powdered sugar, honey, and milk until smooth. Dip the top side of each cooled donut into the glaze and set on a wire rack to allow the glaze to set completely.
Notes
- Ensure oil temperature stays consistent at 375°F to prevent greasy or undercooked donuts.
- Do not overlap the start and end of the dough ring when piping to ensure even cooking and shape retention.
- Use a star tip for classic cruller ridges and texture.
- Adjust frying time based on donut size to avoid doughy centers.
- Allow glaze to set fully before serving for best texture.
- Store leftover donuts in an airtight container for up to 2 days; reheat gently before serving.
Keywords: Honey Cruller Donuts, Homemade Donuts, Choux Pastry, Deep Fried Donuts, Sweet Glazed Donuts, Honey Glaze, Breakfast Treat
