Honey Cruller Donut

Remove the saucepan from the heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.

Let the dough cool for a few minutes, then add the eggs one at a time, beating well after each addition. The dough should become thick and glossy.

Heat vegetable oil in a deep fryer or a large pot to 180°C (350°F).

While the oil is heating, prepare the honey glaze. In a bowl, mix the honey and powdered sugar until well combined. Gradually add hot water, one tablespoon at a time, until you achieve a smooth and pourable glaze consistency.

Fill a piping bag fitted with a star tip with the choux pastry dough.

Carefully pipe 6 to 8-inch cruller shapes onto small squares of parchment paper. Make sure to leave enough space between each cruller to allow them to expand while frying.

Gently slide the parchment paper with the crullers into the hot oil, paper side up. The parchment paper will separate from the crullers as they cook.

Fry the crullers for about 3-4 minutes on each side, or until they turn golden brown and puff up. Fry them in batches to avoid overcrowding the oil.

Once the crullers are cooked, remove them from the oil using a slotted spoon and drain on paper towels to remove excess oil.

While the crullers are still warm, dip them into the honey glaze, coating them entirely.

Place the glazed crullers on a wire rack to allow any excess glaze to drip off.

Serve the honey cruller donuts warm and enjoy!