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What's Up Magazine

Homemade Crullers

May 14, 2014 04:01PM ● By Cate Reynolds
There’s something to be said for a really delicious dessert. Sure, we all want to watch what we eat these days and every calorie counts. But what good is a world without at least a little bit of dessert? We want to make it easy for you (even though maybe we should work for our desserts, but who cares?). These desserts seem like they might be challenging but they are a piece of cake, no pun intended. Whip up these homemade crullers as a test. You’ll see how easy they are and will give up on store-bought donuts forever.


½ cup butter
1 cup water
1 cup all-purpose flour
½ tsp. salt
4 eggs
Oil for frying

For lemon glaze:
1 cup powdered sugar
Juice from 1 lemon, adding additional if your glaze is too thick

For Grenadine glaze:
1 cup powdered sugar
¼ cup Grenadine, adding additional if your glaze is too thick

Bring butter and water to a boil in a pot. Once boiling, stir in flour and salt until combined. Remove from heat and cool. Crack eggs into a bowl and add them into the mixture, one by one until completely smooth. Transfer to a piping bag fitted with a fluted tip. Line baking pans with parchment and pipe circles of dough onto the parchment. Place in the freezer for 30 minutes. Fill a deep pot with an inch and a half of vegetable oil. Heat to 350 degrees. Add 2 to 3 crullers to the pot at a time. Remove with a spider once golden brown, about 3 minutes. Set on a paper-towel lined plate to drain.

Make glaze by combining powdered sugar with lemon juice or Grenadine. Dip the crullers into the glaze then turn to coat both sides. Place them on wire baking rack so the excess glaze can drip off. After 20 minutes, the glaze should be set.

Makes 24 crullers.

--Kim Cooper--