It’s been too long since I’ve made donuts! Last week I decided to remedy this situation and make a classic donut that I’ve been wanting to try out for some time: French crullers! I love the twisted ridges on these fancy little treats. That coupled with the airy insides and, of course, the fact that SUGAR AND BUTTER MAKE ME HAPPY has kept this on my “to try” list for a while.
Plus, I just love making donuts at home. I really do! I don’t fry food all that often these days. So it’s fun to spend the effort making something truly treat-worthy.
Yeah. I know.
Rum Glazed Crullers, makes 15-18.
Donut recipe (barely) adapted from A Baker’s Field Guide to Doughnuts (This book rocks—buy it.), glaze is my own.
1/2 cup + 2 tablespoons water
1/2 cup + 2 tablespoons milk
1/2 cup butter
1 teaspoon salt
1 teaspoon sugar
1 cup flour
1/4 teaspoon cinnamon
oil for frying
For the glaze:
1/2 cup powdered sugar
1 teaspoon rum
2-3 teaspoons milk or water
In a large pot combine the first five ingredients listed. Cook over high heat while stirring to melt the butter and to make sure the sugar and salt don’t stick to the bottom. Bring to a boil and then remove from the heat. Add the flour and cinnamon and stir until a very thick paste / dough forms. A rubber spatula works well here. Place the pot back on the heat, but turn it down to low. Continue to stir and allow the dough to cook for an additional minute. It should easily pull away from the sides.
Place the dough in a stand mixer fitted with the paddle attachment and turn on low. Add the eggs one at a time, until they are combined. Turn the mixer off and use the rubber spatula again here to scrape down the sides of the bowl and make sure everything is well mixed.
Move the dough to a large pastry bag fitted with a big star tip. Pipe the dough into circles onto squares of parchment paper that have been sprayed with nonstick spray, or are lightly buttered.
Heat your oil to around 350°F. Move the parchment paper over the oil and quickly flip the dough into the hot oil. Be careful not to burn yourself (don’t get so close you touch the oil and watch out for splatter). It takes a few tries to get the hang of it, but if you end up with a few that are curled on themselves don’t worry—my research shows they still taste just as good. 🙂 Cook for about 2 minutes on each side, and then remove to a bed of paper towels to remove excess oil. If you find your donuts are cooking too quickly in this time frame, turn the heat down as your oil may be too hot.
I know it’s not a lot of rum, but I promise the flavor will come through. I made a couple different glazes with varying amounts of rum, and I thought this version with just one teaspoon was the best.
Also be sure to use a rum that you enjoy sipping and not one that you feel you have to mix in order to enjoy. Like I said, the flavor will really come through in the glaze, so you don’t want to use a rum that you don’t like the taste of.
And if this forces you to go buy a bottle of rum only to use this one teaspoon, well, YOU’RE WELCOME. 🙂
Once the donuts have cooled just enough to touch, dip them in the glaze and place on a cooling rack so excess glaze can drip off. These are best enjoyed warmed, but you can always pop them in the microwave for a few seconds if you don’t consume them all just after cooking. Happy donut making! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.