Makes: 1 to 2 dozen
Time: About 45 minutes
Choux pastry dough is super-easy and has so many uses—here, it’s piped into a circle and fried, resulting in a unique doughnut with a delicately crisp crust and light, creamy center. Like the crullers themselves, the honey glaze is wonderfully different, but you can also try these with any of the glazes.
1. Line 2 baking sheets with parchment paper. Scrape the cream puff pastry dough into a pastry bag fitted with a large round tip or a zipper bag with a corner cut off. Pipe the dough into rings about 3 inches in diameter, 2 inches apart on the sheets. For a thicker cruller, pipe the dough twice around the circle. Stick the sheets in the freezer for 15 minutes or until firm enough to handle. At this point you can move the doughnuts to a freezer bag and freeze for no longer than a week.
2. When you’re ready to fry, heat the oil to 375°F in a heavy-bottomed pot or Dutch oven; this is easiest if you have a candy thermometer that you can clip to the side of the pot. Watch carefully to ensure that the oil doesn’t get too hot. Meanwhile, line a cooling rack or plate with paper towels.
3. Add the doughnuts to the oil, one at a time, and don’t crowd the pot. Cook for 2 or 3 minutes, until the bottoms are golden, then flip and cook for 1 or 2 minutes more (slightly longer if they are going in from the freezer). Transfer to the prepared plate or rack and repeat with the rest of the doughnuts, adjusting the heat as needed so that the oil doesn’t exceed 375°F.
4. Combine the confectioners’ sugar, milk, and honey in a bowl and whisk until smooth. Drizzle over the tops and sides of the doughnuts and eat immediately.
BAKED CRULLERS Heat the oven to 450°F. Pipe the crullers as directed onto the parchment-lined baking sheets, leaving 1 to 2 inches between them. Transfer to the oven and bake for 5 minutes, then lower the heat to 350°F and bake until golden, about 15 minutes more (don’t rotate the baking sheets). Turn off the oven, crack the door, and let the crullers sit for another 5 minutes before removing them and glazing.
CHURROS An addictive dessert from Spain, traditionally eaten with thick hot chocolate or Dulce de Leche: Pipe the dough directly into the oil, in straight lines about 4 inches long. Cook until golden, 1 to 2 minutes for each side. Combine ½ cup sugar with 2 teaspoons ground cinnamon in a shallow bowl or on a plate; when the churros are still warm, roll them in the cinnamon sugar to coat.
CHOUX BEIGNETS A shortcut for the yeast-raised version that’s all over New Orleans with no sacrifice in flavor or texture: Drop dough directly into the oil, about 1 heaping spoonful at a time; don’t overcrowd the pot. Turn the beignets every couple of minutes until they’re golden all over. Dust with plenty of confectioners’ sugar while still warm.
BUÑUELOS These are popular in many Spanish- speaking countries, and each rendition is a little different: Combine 1 cup packed brown sugar, 2 tablespoons fresh lime juice, 1½ teaspoons aniseeds, 1cinnamon stick, and 1½ cups water in a saucepan over medium-high heat. Stir until the sugar dissolves, then stop stirring and bring to a boil. Cook, undisturbed, for 5 minutes, or until the mixture is thick and syrupy. Fry the dough as in the preceding variation, then drizzle the syrup over the top.