Lemon Crullers with Lemon and Honey Glaze (2024)

Hi hi! Continuing on my ‘must fry everything’ kick from last week, I am super jazzed to share this lemon cruller recipe with a super simple lemon and honey glaze. If you haven’t had a cruller before they are essentially fried choux dough (same as what is used for eclairs, which I still need to make), and they are ridiculously delicious. The great part about making choux dough is that you can make a whole bunch of different things all in one go, and it freezes super well, so if you don’t want 14 crullers all at once (not the worst thing to have happened to me), you can freeze some, or pipe some out into cream puffs or eclairs, and have a whole little choux family!

I kept things nice and easy this time, adding a little lemon zest to the choux dough, and dipping them in a lemon and honey glaze. My initial batch I was having super intense sog issues with, which I realised was from adding honey to the dough - the sugar was causing them to brown too fast, leaving me with an undercooked inside, soggy crullers, and seriously bummed out. Once I realised that I needed to nix the honey in the dough itself and just keep it in the glaze, and up the oil temp a bit, we were away laughing!

Like I mentioned earlier, I recently got a new deep fryer, which I am finding super useful to make doughnuts, as it saves a whole lot of fluffing around with oil temperatures. However, until now I had just been using a dutch oven and a thermometer, and it worked great - you just have to make sure that you are checking the oil between each batch. It may help to fry less at a time too to help you control this. Both methods work great!

A few wee tips:

• I have included an extra 'just in case' egg in the ingredients. The reason that this is in there, is that sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg, and mix again, before performing the test.
• I started making these by drawing a circle on each square of parchment paper, which takes way longer than it needs to. I watched a video and had a small mind blowing revelation - instead of drawing on each individual square of parchment, you draw on one, then use that as a template. When you pipe, you place the piece of parchment you are going to use over the master template, then pipe a circle, following the template, then pop it onto the sheet pan, and place the next piece over the master template. This way you only have to draw one circle, which you use over and over! Game changer.
• Make sure that you do a test cruller when it comes to frying - if the oil is too cool they will go soggy or not cook properly inside, causing them to collapse. Test one, then take it out of the oil and rest for a few minutes to ensure that it does not collapse. If it does, it is not properly cooked inside - either increase your cooking time, or increase your oil temperature.

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Key Ingredients

• Honey
• Lemon

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