Classic French Crullers with a scrumptious Fall twist and drizzled with a Drippy Honey and Spice Glaze.
French Crullers aka my favorite donuts of all time are back. And this time bursting with fall flavors and dripping with a finger-licking glaze.
It had to be done. Saturday morning was the picture-perfect fall day. The sun was shining in all its brilliance, crisp air smelled wonderful, and I was holding a freshly steeped cup of tea. The only thing missing… a donut, of course. My sweet hubby didn’t have to ask twice to hold one of them in his hands.
Oh, I should probably stop and apologize for already having two recipes with the words pumpkin spice on here. This early in the season. And in a row. Sawy! I seriously wasn’t planning any of this, but it happened, and it was absolutely dreamy. Can’t get enough! A fair warning – we have only just begun, but I’ll make sure to have lots of variety for you guys in the next couple of weeks as well.
Will you indulge me for another couple of minutes though? I promise it’s worth it ;).
Said cup of tea is actually responsible for today’s recipe. French crullers are made with a pâte à choux, which is a fancy word for a very light and soft dough. An essential ingredient used in making the dough is water. You probably guessed by now that I used some of my tea to create these crullers.
On a rare trip to the mall last week, I couldn’t help but stop by Teavana and sample their new teas fit for fall. One of the teas I ended up leaving the store with was their Pumpkin Spice Brulée. As a tea and pumpkin lover I really had no other choice. It is seriously so yummy and totally transforms traditional crullers into something more than amazing! I have seen plenty of new teas popping up all over the grocery stores too, so you could totally pick up something that catches your eye there instead of going to a specialty tea store.
Let’s not forget about the glaze though. In my books, tea and honey go hand in hand together. So why not add some naturally sweet goodness to a drippy glaze that will slightly soak into your crullers and create one spectacular breakfast experience! I added pumpkin pie spice as well, like I said, I am powerless these days.
Yep, these are definitely my Saturday morning love language. And Sunday, and Monday, and, okay I’ll stop now.
Anyhoo, after a weekend filled with good food, family, friends and worship (I went to a great concert at our church last night), I am more than ready to tackle another week.
Make it a good one, friends!
- 1 cup freshly brewed tea (I used Teavana's Pumpkin Spice Brulée tea and let it steep 2 minutes longer than directed for a stronger taste)
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice, optional
- 1 cup all-purpose flour
- 3 large eggs
- 2 egg whites, slightly beaten
- canola oil for frying
- 1 cup confectioners’ sugar
- 1 1/2 tablespoons milk
- 1 tablespoon honey
- 1/4 teaspoon pumpkin pie spice
- 1. In a saucepan, stir together tea, butter, sugar and salt (and pumpkin spice, if using). Bring to a rapid boil and stir in all of the flour. Continue cooking over medium-high heat and keep stirring. Mixture will be ready once a thin film starts to form over the bottom of the pan. The longer you can cook the mixture, the lighter your crullers will be. Just be careful not to burn the dough.
- 2. Transfer the dough to the bowl of your electric mixer and with the paddle attachment, stir it for a minute or two. Add first egg and stir until completely incorporated. Repeat with second and third egg. Finally, stir in egg whites and mix to combine. Dough should be smooth and glossy.
- 3. Heat the canola oil in a large saucepan until it reaches 350 degrees F. Cut out 12 parchment paper squares (about 3x3 inches). Spray lightly with cooking spray.
- 4. Fill a piping bag fitted with a star tip with the dough. Pipe a ring of dough onto each individual square or onto the lined baking sheet.
- 5. Line a plate with paper towels and place next to the saucepan containing the oil. Place one or two crullers at a time into the oil, paper side up. Remove parchment paper from the hot oil using kitchen tongs. Fry crullers two minute per side, remove from the oil and place onto prepared paper towel-lined plate to get rid of excess oil. Transfer to a wire rack to let cool. Repeat with remaining crullers.
- 6. While the crullers are cooling, prepare the glaze. Combine all of the ingredients and mix until well incorporated. Drizzle glaze over crullers while still slightly warm. Enjoy!
- French Crullers are best enjoyed on the same day, but can be kept in the freezer for up to 2 weeks.