Rum Glazed Crullers

Rum Glazed Crullers (via abeautifulmess.com) 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.

Rum Glazed Crullers (via abeautifulmess.com)Oh, and did I mention that the glaze I made for these has booze in it?

Yeah. I know.

🙂

How to make french crullersRum 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
3 eggs
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.

French cruller recipePlace 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.

Rum glaze cruller recipeFor the glaze, simply whisk together powdered sugar, one teaspoon rum, and two teaspoons milk. If you find your glaze is still too thick, add another teaspoon of milk.

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. 🙂

Rum Glazed Crullers (via abeautifulmess.com) 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.

  • Oh my word, heaven! Donuts made with rum! Yes, please!
    Also love that you don’t have to own a deep fryer for this recipe! A pan and some frying oil and you’re good to go!
    Thanks for sharing!

  • I cant moove!!
    I just made half a batch of these and ate them!
    And i’m loving them sooooo much… And you lovely emma for sharing!
    Just watched the pursuit of happynes with my hands all glazed and a cup of ta.
    Sure thing i found my happiness!!!

  • Saving this recipe immediately!! My boyfriend and I love going out to eat for breakfast, but I bet this would make the perfect Sunday morning treat 🙂

  • Great! Thanks for sharing your experience. Hope I’m very interested to have liked this.

  • You had me at rum glaze!!! Now, I just have to get up the gumption to try and make these. Seems fairly easy… I just seldom bake.

  • amazing recipe! the donuts cousin I have yet to try. thanks for sharing it! xx. gigi. www.gigikkitchen.com

  • mmmm. a donut cousin I have yet to try! adding this to my recipe ideas. thanks for sharing it! xx. gigi. www.gigikkitchen.com

  • Oh yum, I’m definitely going to make these. Any suggestions for an alternative to the rum so my kids could enjoy them too? I thought of vanilla extract… or maybe some kind of juice?

  • Those look sooo delicious, I do want to know how that glaze tastes like (especially with the booze in it!). Wonderful recipe, thank you for sharing!
    https://www.makeandmess.com/

  • Oh my goodness! These look so incredibly good. I’ve always been a bit nervous of making doughnuts, but these look worth trying! xxx

  • Yes, the coffee cup itself is handmade (from a pottery class). The top pour over guy (not sure what it’s called) is from Target. I just bought it recently. I think it’s made to fit on top of most coffee mugs.

    -Emma

  • Oh man, if that’s your bag too we should hang out. Invite me over next time you’re making donuts please. 🙂

    -Emma

  • Yes, they taste similar to churros but are made a little different. I like both. But, of course I do. DONUTS FOR LIFE!

    -Emma

  • Tractor tires? Ha! I like that. I can’t believe I haven’t heard that one. 🙂

    -Emma

  • Everyone’s been talking about crullers lately and I still have yet to make some at home. Thanks for this recipe – feels good to know that a lot of people make their donuts and crullers without necessarily owning a deep fryer.

  • These look amazing ! I really want to bake them! I was supposed to eat healthy this year, oh well… Aha

  • Hi Emma,

    Could you provide a source for that cute single cup coffee maker contraption? 🙂

    Thanks so much!

  • These look amazing, I can’t believe I just started my clean month with no added sugars blablabla.. will have to save this post for march! 🙂

    Love,
    Yara (http://www.thetwentiesguide.com)

  • Looks amazing. Girl, I feel like you’re my cooking doppelganger — mostly healthy, mostly vegetarian, mostly into savory/salty, then every once in awhile, homemade donuts 😀

  • These sound so amazing – I’m especially loving the sound of the rum glaze! They remind me a little of churros (I think they’re spanish/mexican). So so good! I’m definitely going to have to make these at some point!
    xo April | April Everyday

  • SOOOO, I ALWAYS GET A CHUCKLE WHEN I SEE THE REAL NAMES FOR THESE THINGS, BECAUSE WHERE I HAIL FROM IN INDIANA WE CALL THESE, “TRACTOR TIRES”. GO FIGURE. I’LL BE MAKING THESE FOR SURE (WITHOUT RUM); MY KIDDO WOULD LOVE THESE!

  • These look oh so good and are going to make me blow my clean eating.

  • MMM they look delicious! And so simple^^It’s like churros with sugar on top.

    Have a look to my latest post if you are an old fan from Jean Paul Gaultier, and discover the secrets hidden behind his latest campaign.
    www.mgluxurynews.com/posts

    Bests!! María.

  • I’m French and I never heard about those (after a quick search, they seem to be more of a German/Dutch origin). BUT they sound amazing and not so hard to make, so I’m going to try tonight (you can’t go wrong with fried dough and a run glaze)! Thanks for sharing this recipe 🙂

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