The Daring Baker October challenge was to GO NUTS WITH DOUGHNUTS hosted by MessyMom of Butter Me Up! She brought us all some amazing recipes and links to other amazing recipes that I found very easy to make. But I went little out of the way to make my favorite type of doughnut which is super easy and does not require any yeast!
I was really excited about this month's doughnut challenge until time bailed on me. I was desperately looking for a chance to make all my favorite donuts but sadly this month was tight for me. Anyhow, I still managed to make my favorite type of Tim Horton doughnut/donut "Honey Cruller". The traditional honey crullers are made with a pastry bag, not with the actual doughnut cutters. They're first prepared in a saucepan with the mixture of all ingredients and kneaded, then transferred into a pastry bag using a star tip and onto the lined parchment paper. I tried y best to make the swirl here but totally forgot to freeze them right away and the shapes were gone in a breeze. Like I said, i was not in time's favor this time, so I had no chance to redo them perfectly. They tasted just like honey crullers, but they may not look like them! Sorry
Honey Cruller is also known as the French cruller, dutch cruller. It is a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. Traditionally crullers were eaten in Germany and some other European countries. They're very soft like pastry on the inside with a light crunchy outside glazed in sugar syrup. Tastes amazing! I love my honey crullers with a big cup of iced cappuccino from my favorite Coffee House 'Tim Hortons'. Which is Canada's top leading coffee selling company!
Well thank you for viewing my NOT SO PERFECT post and I hope to try this recipe again in the near future to bring you my perfect honey crullers! I am one of those people who cannot rest her mind until a recipe is successful. I still wanted to share this with you all because I wanted to show that I tried and it's not always about the look but the taste! =D
HONEY CRULLER RECIPE
adapted from FoodNetwork
- 1 cup water
- 8 tablespoons unsalted butter (1 stick)
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- Vegetable oil, for frying
- 2 cups powdered sugar
- 1/4 cup milk
Make the Crullers:
- Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
- Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl.
- Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
- Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
Make the Glaze:
- Stir together the powdered sugar and milk in a small bowl.
- Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.