This French crullers recipe comes from baking expert Edd Kimber. He says: “These choux pastry donuts are not something we see that much here in the UK, although they’ve become something of a trend in the US at places like Daily Provisions in NYC. While they have ‘French’ in the title, that seems to be nothing more than a nod to the use of choux pastry, as these donuts are much more Dutch and Germanic in origin. They are incredibly light, with a crisp crust and a soft inside. When it comes to flavourings, I have used two simple glazes. One made from blueberry and caramelised honey, and a second more classic salted maple butter glaze.”
How to make the donut glaze
For the blueberry glaze you caramelise the honey to give it a deeper flavour. You can do this to any honey but I have found classic runny honey gives a more bitter and less flavourful end result. I prefer using something like an orange blossom honey, or my favourite to use is a pine and fir tree honey from Odysea that goes so well with the blueberry flavour – but feel free to use your favourite honey, and if the caramelisation isn’t something you fancy you can just gently warm the honey without boiling it, to make it easier to use.
When choosing the maple syrup to use for the glaze, use one that is a darker grade – with the added icing sugar, its more robust flavour will stand out more.
Bread flour is used in the choux, rather than the traditional plain flour, because the extra gluten helps the pastry crisp up and provide strength so the donuts don’t collapse.