Prep
20 MINSBake
20-25 minsServes
12Difficulty
Hard About
If you’re entertaining, these honey cruller donuts are great to prepare in advance for your guests to tuck into, a sweet fried classic donut taste with honey glaze and piped texture.
In a saucepan, combine the water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring occasionally.
Remove the saucepan from the heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.
Let the dough cool for a few minutes, then add the eggs one at a time, beating well after each addition. The dough should become thick and glossy.
Heat vegetable oil in a deep fryer or a large pot to 180°C (350°F).
While the oil is heating, prepare the honey glaze. In a bowl, mix the honey and powdered sugar until well combined. Gradually add hot water, one tablespoon at a time, until you achieve a smooth and pourable glaze consistency.
Fill a piping bag fitted with a star tip with the choux pastry dough.
Carefully pipe 6 to 8-inch cruller shapes onto small squares of parchment paper. Make sure to leave enough space between each cruller to allow them to expand while frying.
Gently slide the parchment paper with the crullers into the hot oil, paper side up. The parchment paper will separate from the crullers as they cook.
Fry the crullers for about 3-4 minutes on each side, or until they turn golden brown and puff up. Fry them in batches to avoid overcrowding the oil.
Once the crullers are cooked, remove them from the oil using a slotted spoon and drain on paper towels to remove excess oil.
While the crullers are still warm, dip them into the honey glaze, coating them entirely.
Place the glazed crullers on a wire rack to allow any excess glaze to drip off.
Serve the honey cruller donuts warm and enjoy!
TOP TIP
Honey cruller donuts are best when served fresh. If you plan to store them, keep them in an airtight container, but be aware that the glaze might become less crisp over time. It's best to consume them on the same day they are made.
Ingredients – 6 items
1
For the donuts
Water
Butter
Unsalted
Tate & Lyle Granulated Sugar
Salt
Plain flour
Eggs
Large
For the honey glaze
Honey
Runny
Fairtrade Tate & Lyle Icing Sugar
Water
Hot
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Happy Easter! 🥚🐰🌷
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*CLOSED*
Like to take your morning coffee to a whole new level? We’ve teamed up with @cafedirect to give you the chance to win our ultimate barista bundle…
☕️ A beautiful Sage Barista Express bean-to-cup coffee machine
🇲🇽 12 packs of Cafédirect’s smooth, slow-roasted Mayan Gold coffee and a Cafédirect V60 coffee dripper
💛 3 Tate & Lyle Barista Collection syrups – vanilla, caramel & hazelnut
Here`s how to enter:
1) Follow @tateandlylesugars and @cafedirect
2) Like this post
3) Tell us in the comments your favourite coffee and syrup combo
✨ Good luck! ✨
Competition ends at 23:59 on 14th February 2025. Must be a UK resident and 18+ to enter. Entries can be made by the Instagram or Facebook post. One winner will be randomly selected by @tateandlylesugars. The winner will be contacted directly by @tateandlylesugars to arrange delivery of the prizes. Prizes may take 30 days to arrive. Prizes cannot be changed. This offer is in no way sponsored, endorsed, administered or associated with Meta. Failure by the winner to accept the prize within 5 days will result in another winner being chosen. Please do not reply to any other account regarding this competition apart from @tateandlylesugars and @cafedirect. Please click the link in our bio for the full list of T&Cs.
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