Homemade Glazed Crullers

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.

Homemade Glazed 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.

Homemade Glazed Crullers

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.

Homemade Glazed Crullers

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

Homemade Glazed Crullers

Prep Time: PT10 M

Cook Time: PT25 M

Yield: 24 crullers


    For Crullers:
  • ½ cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 4 eggs
  • Oil for frying
  • For lemon glaze:
  • 1 cup powdered sugar
  • Juice from 1 lemon, adding additional if your glaze is too thick
  • For Grenadine glaze:
  • 1 cup powdered sugar
  • ¼ cup Grenadine, adding additional if your glaze is too thick


  1. Bring butter and water to a boil in a pot. Once boiling, stir in flour and salt until combined. Remove from heat and cool.
  2. Crack eggs into a bowl and add them into the mixture, one by one until completely smooth.
  3. 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.
  4. Fill a deep pot with an inch and a half of vegetable oil. Heat to 350 degrees.
  5. Add 2 to 3 crullers to the pot at a time.
  6. Remove with a spider once golden brown, about 3 minutes. Set on a paper-towel lined plate to drain.
  7. Make glaze by combining powdered sugar with lemon juice or Grenadine until thin enough to run off a spoon.
  8. 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.

44 thoughts on “Homemade Glazed Crullers

    • The lemon glaze adds a really great brightness to these that I love. THe little bit of acidity cuts through the sweetness. But then again, I could just eat spoonfuls of the glaze so… :)

  1. Never made doughnuts. I absolutely love a chocolate cruller – love the dense cakeiness of them. I may have to try this one day. Yours look awesome! I love teh pink glaze.

    • Ok, now I have to try a chocolate cruller! Chocolate cakey donuts are a little rich for me but how could I not try one?!

    • THey’d definitely hit the spot! Thanks for letting me participate in the Leftovers Club! It’s so much fun!

  2. Another custard girl here. In fact, Boston Cream is my favorite, and I get upset when donut places go cheap on the filling. You and I need to get together and just eat batches of the sinfully creamy custard. Mmm… 😉

    • I used to love glazed donuts when I was younger! They’re just so simple and sweet! :) Perfect for dunking in coffee.

  3. Thanks so much for the Crullers, Kim! I’ve never had them before and they were delish!! Glad you’re part of the club & hope we can be paired together again soon!!

  4. These are fantastic!! Love how thoughtful you were in not sending your LOC partner cream filled doughnuts :)

  5. I’m a Crispy Creme basic glazed donut guy here, especially when they’re warm! :-) I’ve not tried making donuts but this post has inpired me. Love your glazes! Great post, Kim! They look delicious!

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