It occurred on me in my last donut making spree, that I could make churros and honey crullers simultaneously. Because basically both crullers and churros begin with a choux pastry. And what’s better than making one deep fried treat?! Making two.

These are also the answer when you want yeast free donuts that are light and airy.

Have I killed both a French and Mexican delicacy?! Possibly. But I really hope not. I invite you to make your friends and neighbours and self rather happy the next time you feel like making a sweet, deep fried treat!

They both require choux pastry, a large piping bag and a large star tip. Their shape and toppings is where they differ obviously. I choose to make small bite size mini churros.

The churros you can squeeze over your pot once up to temperature, using a knife to slice/separate from the pastry tip and carefully drop right into the hot oil.

Cutting out 3″ x 3″ pieces of parchment paper for the round crullers to be piped onto makes all the difference in having success. Then lifting the paper and cruller together, they both carefully get placed into the hot oil. Within seconds the parchment separates from the cruller and you can lift it out with tongs. Quite frankly I don’t know how else it would work.

When making donuts, set up your space. They cook quickly and you need to have everything ready and handy. Line your plates and trays with paper towels. Make sure you have an empty dish or plate to keep your oil soaked utensils on as well. It’s a messy affair, so do not wear your favourite clothes. I highly suggest an apron. And make sure you respect the oil (and that you use a deep enough pot), because you can get badly burned.

I don’t find donut making, or deep frying in general, the daunting affair I once did. Especially once I realized you just test tiny pieces of whatever you are cooing until you get your desired cooking temperature and adjust up and down according to how things are browning.

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Churros and Honey Crullers

Use the same dough to make both churros and crullers!

Course Dessert

Cuisine American, French, Mexican

Keyword donut

Prep Time 30 minutes

Cook Time 30 minutes

Servings 8

Ingredients

Choux Pastry

• 1 Cup of Water
• 6 Tablespoons of Butter
• 2 Tablespoons of Sugar
• 1 Cup of All Purpose White Flour
• 3 Eggs
• Flavourless Vegetable or Canola Oil about 6 Cups or 2 -3 inches deep in the pot

Honey Cruller Glaze

• 1 1/2 Cups Icing Sugar
• 1 Tablespoon Honey
• 4 Tablespoons Milk or until desired consistency
• 1/4 teaspoon Vanilla
• 1/2 teaspoon Corn Syrup optional

Cinnamon Sugar Churro Topping

• 1/2 Cup Granulated White Sugar
• 1 – 1 1/2 teaspoons Cinnamon

Instructions

Choux Pastry

1. To make the pastry bring the water, butter and sugar to a boil in a medium saucepan.

2. Whisk in the flour to incorporate.
3. Lower the heat to medium and using a wooden spoon stir the dough.
4. Continue cooking, stirring the whole time, until the bottom of the pan is covered in a film and the dough has dried out.
5. Transfer the hot hot to a stand mixer with the paddle attachment and mix to cool the dough slightly.
6. When you no longer see steam rising out of the mixer, add in the eggs one at a time while mixing so as to not cook the eggs.
7. Mix until fully incorporated.
8. Transfer dough to a large pastry bag, fitted with a Wilton 3M large star tip. This is best done with the bag inserted and opened over the rim of a large cup.

Crullers

1. Cut 3″ x 3″ squares out of parchment paper and set aside (I did a dozen).
2. Pipe crullers on to the papers, making a circle and being careful to make the beginning and ends meet but not overlap. Best done by releasing pressure on the piping bag for the last inch.
3. Heat at least 2 inches of oil (generally around medium heat) in a large, deep, heavy bottomed pan. Test if it is up to temperature by dropping a small amount of dough in and seeing it floats and bubbles instantly cooks in 1 minute without burning. Adjust temperature up or down as need be. Alternatively an oil temperature of 350 (to 375) degrees in a deep fryer or thermometer is ideal.
4. Line a plate with paper towel and set up a second plate or bowl for discarded parchment paper.
5. Gently place the crullers, still on the parchment paper, into the hot oil. Do not crowd the donuts. I do 3, max 4, at a time.
6. After a few seconds the papers will separate and lift them out using tongs.
7. Allow to crullers to fry until golden brown 1-2 minutes per side.
8. Remove from the oil with a slotted spoon or strainer and place on the paper towel lined tray or plate to soak up any extra oil.
9. Continue with remaining donuts.

Glaze

1. make the glaze by combining the powdered icing sugar, honey, milk, vanilla and corn syrup together in a shallow bowl.
2. Once cool enough to handle (but still warm), carefully dip in glaze. I dipped only one side. If your glaze is too thick or sticky it will break apart the delicate crullers, so it may need to be on the runnier side.
3. Once dipped in glaze, allow to set up on a wire rack over a plate (to catch any drips). The glaze can also be spooned on for more control, missed spots or extra frosting.
4. Eat warm or allow to cool.
5. Best served the day of, but can be stored covered (I prefer mine stored uncovered as it allows them to harden up instead of becoming soft overnight).

Mini Churros

1. Prepare the topping by mixing together the cinnamon and sugar in a shallow bowl.
2. Line a plate with paper towels.
3. Drop approximately 2 inch lengths of batter into the hot oil by squeezing the the piping bag and using a butter knife to separate or slice the dough at the piping tip. I generally cook 5 -8 at a time so as to not crowd the pan.
4. Allow to cook 1 minute per side or until a deep golden brown.
5. Remove with a long handled slotted spoon to the paper towel lined sheet.
6. Immediately sprinkle with cinnamon and sugar so it sticks to the hot oil. Or use tongs to toss in the cinnamon and sugar while still hot and return to paper towel lined sheet.
7. I like to sprinkle extra cinnamon sugar on any missed spots while they cool.
8. Continue with remaining dough and churros.
9. Serve warm.
10. Best consumed fresh the day of, but can be stored covered at room temperature and tossed again with fresh cinnamon and sugar the next day.

It’s hard to beat fresh donuts. There were plenty of little fingers swiping warm freshly glazed and sugared yumminess as quick as I was making them!

The leftover churros and the ones we gave away paired nicely with my hot fudge sauce to dip in.