Homemade glazed crullers are a lot simpler than you’d think. A little time – and a lot of mess – will yield you flaky, airy crullers.
If you had to choose, what is your favorite type of donut? Me, I’m a Bavarian cream kind of gal. I don’t mess with chocolate, it’s too thick and rich and always leaves me needing a giant glass of milk. Bavarian cream is just custardy enough to satisfy my sweet tooth and usually leaves me with a giant blob of cream on my shirt or powdered sugar in my hair. What can I say? I’m a slob.
And so I’d never get a cruller from a donut shop. Not because I’m anti-cruller. They’re fine and dandy, they just aren’t filled with custardy goodness. I demand custard! However, I knew I wanted to send whatever donut-type treat I made to my Leftover Club partner, Faye. The Leftover Club is a group of food enthusiasts that make different treats and share them with each other each month. This is the first month I’m participating and I was lucky enough to be paired with Faye, who is amazing. She’s in the apparel industry, loves food, makes amazing recipes and lives in California. And therein lies the custard problem. I mean, picture that. A donut filled with custard. Eggy, creamy custard. Going from Maryland to California. Yeah, pukesville. Sorry, Faye, but I like you too much to send you custard via post.
So I went with standard crullers because they are still yummy and flaky and airy. I jazzed them up with two different glazes. The first, a bright and fresh springy lemon. The acidity from the lemon cuts nicely through the sweetness of the donut and gives it a nice bite. The second was really thrown together on a whim and I was so excited about how it turned out. I mixed a little Grenadine with a little lemon and powdered sugar and bam! Grenadine glaze. It’s pretty, bright pink and sweet. Perfect for the cruller, since the glaze sits in literally every single crevice.
The Leftovers Club was definitely a ton of fun. Check it out here if you are interested in singing up! Really, you should. Different treats each month and the opportunity to make new foodie friends? Bingo. Faye, hope you love the crullers! I know I did.
Recipe slightly adapted from Lauren’s Latest
- ½ cup butter
- 1 cup water
- 1 cup all-purpose flour
- ½ tsp. salt
- 4 eggs
- Oil for frying
- 1 cup powdered sugar
- Juice from 1 lemon, adding additional if your glaze is too thick
- 1 cup powdered sugar
- ¼ cup Grenadine, adding additional if your glaze is too thick
- Bring butter and water to a boil in a pot. Once boiling, stir in flour and salt until combined. Remove from heat and cool.
- Crack eggs into a bowl and add them into the mixture, one by one until completely smooth.
- Transfer to a piping bag fitted with a fluted tip. Line baking pans with parchment and pipe circles of dough onto the parchment. Place in the freezer for 30 minutes.
- Fill a deep pot with an inch and a half of vegetable oil. Heat to 350 degrees.
- Add 2 to 3 crullers to the pot at a time.
- Remove with a spider once golden brown, about 3 minutes. Set on a paper-towel lined plate to drain.
- Make glaze by combining powdered sugar with lemon juice or Grenadine until thin enough to run off a spoon.
- Dip the crullers into the glaze then turn to coat both sides. Place them on wire baking rack so the excess glaze can drip off. After 20 minutes, the glaze should be set.