We love doughnuts! And my daughter has been asking me to make some. I tried making the fried ones a few times, but failed. So, I thought I would try some other methods. Upon some “research”, I discovered that crullers are made from choux paste…..Wait a minute…… I have a choux paste recipe from my pastry course last year! So here it is, my Baked Honey Crullers! They have a light and airy texture. You can pipe them any shapes and sizes you want, and I had so much fun making them!
Makes about 20 crullers
For the choux paste
- 200 mL water
- 90 g unsalted butter
- 1/4 teaspoon salt
- 2 tablespoons granulated or vanilla sugar
- 2/3 cup all-purpose flour
- 3 eggs
- zest of 1/2 lemon (optional)
For the honey glaze
- 3 tablespoons honey
- 1 cup icing sugar
- 3-4 tablespoons milk
- To prepare choux paste, heat together water, butter, salt and sugar in a pot over medium heat until just starting to boil
- Turn heat down to low, add flour all at once
- Stirring constantly, cook until a thin film of paste formed at the bottom of the pot, about 5 minutes
- Transfer paste to a heat-proofed mixing bowl and cool paste down
- Meanwhile, preheat oven to 375ºF and prepare piping bag with desired piping tip
- Add eggs to paste, one at a time and mix well after each addition
- Add lemon zest
- Transfer to piping bag and pipe into rings on baking sheets lined with parchment paper, about 3 inches in diameter
- Bake at 375ºF for about 12-14 minutes until starting to brown, then turn heat down to 325°F and bake for another 6-8 minutes until golden
- Let cool first on baking sheets, then completely on rack
- Prepare glaze by whisking together honey, icing sugar and milk to desired consistency
- Drizzle over crullers or dip crullers into glaze (Best to serve immediately)
Original recipe of choux paste by Chef Marco Ropke at the Vancouver Pastry Training Centre
