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Lemon Crullers with Lemon and Honey Glaze

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Lemon Crullers with Lemon and Honey Glaze



Lemon Crullers

  • 125g whole milk
  • 125g water
  • 110g unsalted butter, cut into cubes
  • 20g sugar
  • 5g kosher salt
  • 5g vanilla bean paste
  • Zest of 2 Lemons finely grated
  • 175g all-purpose flour
  • 240g egg, lightly beaten, plus one extra egg if needed (see notes)
  • Neutral oil for frying

Lemon Honey Glaze

  • 300g powdered sugar, sifted
  • 45g lemon juice
  • 30g honey
  • 1 tsp vanilla bean paste
  • Gold Leaf to finish, optional



  1. Cut about 14 or 15 squares of parchment paper approximately 3” x 3”. Using a cookie cutter or other circular tool, draw a circle 2 ½” diameter on a piece of paper. This will be your master template (See notes). Fit a large piping bag with a closed star tip (I used an ateco #847)
  2. In a medium heavy bottomed saucepan, combine the milk, water, butter, sugar, salt, vanilla bean paste, and lemon zest. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 
  3. Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 
  4. With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 
  5. Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe circles onto the parchment paper squares, ending each with a little flick of your wrist. Place on a baking sheet. Repeat with the rest of the dough - the parchment squares can overlap a little. Transfer to the freezer and freeze for an hour.
  6. About 20 minutes before the hour is up, fill a heavy bottomed saucepan or cast iron dutch oven with about 4 inches of oil. Heat over medium until it registers 375˚f (190˚c) on a candy thermometer. Alternatively you can use a deep fryer. Place a cooling rack on a sheet pan.
  7. Working in batches, frying two to three doughnuts at a time, peel them off the paper and carefully lower into the oil. Fry for approximately 7 minutes, turning often to ensure even cooking, until golden brown. Remove from the oil and allow to drain on the wire rack. Repeat with the remaining doughnuts - leave them in the freezer until you fry them.  Cool before glazing.


  1. Place the cooled doughnuts on a wire rack. Dunk one at a time in the glaze, allow additional glaze to drip off, and then place on the wire rack. Repeat with the remaining doughnuts. Finish with gold leaf if desired.
  2. Best eaten on the day that they are made. Store leftovers at room temperature.