Espresso Glazed Cruller

Cruellers Cruellers
16 people 10 minutes 20 minutes


For the crullers:

  • 50 g Butter
  • 1 medium Egg
  • 200 ml Milk
  • 0.5 tsp Sea Salt
  • 1 tbsp Sugar
  • 1 bottle Sunflower Oil , for frying
  • 200 ml Water
  • 175 g flour

For the icing:

  • 25 g Butter , melted
  • 1 tbsp Buttermilk
  • 1 tsp Espresso Powder
  • 74 g Icing Sugar


  1. Bring a pot containing the water, milk, butter, sugar and salt to the boil. Add the flour and cook it out by beating it in and around the sides of the pot.
  2. Add to a standing mixer, beat to cool a little, then add the egg. Add to a piping bag with a star nozzle.
  3. In a pot, add 1/3 full of sunflower oil and heat to 180°C. The temperature will drop when you add the crullers to this.
  4. Fry the crullers in batches until the mixture is all used up. It will make 16.
  5. Pop the piping bag in one hand and pipe a doughnut shape into the hot oil. Use scissors in your other hand to cut the end of the dough.
  6. Once golden brown, use a slotted spoon to transfer them to a tray lined with kitchen paper. To make the icing, mix the ingredients together in a small bowl and pour over the cooled crullers.
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