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Honey Cruller Donut

Prep

20 MINS

Bake

20-25 mins

Serves

12

Difficulty

Hard

About

If you’re entertaining, these honey cruller donuts are great to prepare in advance for your guests to tuck into, a sweet fried classic donut taste with honey glaze and piped texture.

made using

Golden Granulated

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Instructions
Ingredients
Reviews
Step 1

In a saucepan, combine the water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring occasionally.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

Step 11

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

Step 12

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

Step 13

Serve the honey cruller donuts warm and enjoy!

TOP TIP

Honey cruller donuts are best when served fresh. If you plan to store them, keep them in an airtight container, but be aware that the glaze might become less crisp over time. It's best to consume them on the same day they are made.

Ingredients – 6 items

Serving

1

For the donuts

Water

Water

1 cup
Butter

Butter

Unsalted

120 g
Granulated Sugar

Tate & Lyle Granulated Sugar

1 tbsp
Salt-table

Salt

1/2 tsp
Flour

Plain flour

125 g
Eggs

Eggs

Large

4

For the honey glaze

Honey

Runny

60 ml
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

250 g
Water

Water

Hot

2-3 tbsp

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1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
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Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
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