Hot Buttered Rum Glazed Crullers (Airy, Boozy, & Brown Butter Spiked)

Introduction

If a donut and a cloud had a baby, it would be a French Cruller.

Unlike dense cake donuts or chewy yeast donuts, crullers are made from Pâte à Choux—the same egg-heavy pastry dough used for éclairs and cream puffs.¹ This gives them a texture that is nothing short of miraculous: a crispy, ridged exterior that shatters when bitten, revealing a hollow, impossibly airy, custard-like interior.

But we aren’t stopping at the texture. We are dressing these delicate rings in a Hot Buttered Rum Glaze. By browning the butter to bring out nutty, toasted notes and whisking it with dark rum and winter spices, we create a coating that tastes exactly like the cozy holiday cocktail. These are sophisticated, warming, and dangerously eatable.

Ingredients List

This recipe relies on technique rather than fancy ingredients. Precision is key for the choux pastry.

The Choux Pastry (The Dough)

1 cup Water.
6 tbsp Unsalted Butter: Cut into cubes.
1 tbsp Granulated Sugar: For browning.
¼ tsp Salt.
1 cup All-Purpose Flour: Sifted.
- Pro Tip: If you have Bread Flour, use it! The higher protein content helps the ridges stay sharp during frying, but AP flour works perfectly well too.
3–4 Large Eggs: Room temperature, beaten.
- Why the range? Humidity affects flour.² You might not need all 4 eggs. You stop adding when the dough reaches the “V-shape” consistency (see instructions).

The Hot Buttered Rum Glaze

4 tbsp Unsalted Butter: To be browned.
2 cups Powdered Sugar: Sifted.
2–3 tbsp Dark Rum: (Like Myers’s or Gosling’s).
- Alcohol Note: The rum flavor is prominent.
1 tsp Vanilla Extract.
¼ tsp Ground Nutmeg & ¼ tsp Cinnamon.
Splash of Hot Water: To thin if necessary.

Frying

Vegetable or Canola Oil: For frying. You need at least 2–3 inches of depth in your pot.

Sensory Note: The smell of browning butter mixed with rum creates an aroma of caramelized toffee and oak. The cruller itself is light and eggy, acting as a neutral vessel for the intense glaze.

Timing

Crullers are faster than yeast donuts because there is no rising time.

Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling/Glazing: 15 minutes
Total Time: ~1 hour 5 minutes
Yields: 10–12 Crullers

Data Insight: The lift in a cruller comes from steam. The high water content in the dough evaporates rapidly in the hot oil ($370^\circ F$), causing the egg proteins to expand and puff up the dough before the crust sets. This is why oil temperature is critical.

Step-by-Step Instructions

Step 1: Make the Panade (The Dough Base)

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over high heat.
The Dump: Immediately turn heat to low and dump in all the flour at once.
The Dry Out: Stir vigorously with a wooden spoon. The mixture will form a ball. Cook for 2–3 minutes, mashing the ball against the bottom of the pot.
- Visual Cue: You want to see a thin film of starch forming on the bottom of the pan. This means excess moisture has evaporated, which will allow the dough to soak up the eggs.

Step 2: The Egg Addition

Transfer the hot dough to a stand mixer (paddle attachment) or a large bowl. Beat for 1 minute to cool it down slightly (so you don’t scramble the eggs).
Add the beaten eggs in 4 additions, mixing well after each.
The V-Test (Crucial): After the 3rd egg addition, check the texture. Dip the paddle/spoon into the dough and lift it up. The dough should hang down forming a smooth “V” shape.
- If it breaks off: It’s too thick. Add a little more egg.
- If it runs like soup: It’s too thin (stop adding egg!).

Step 3: Pipe the Shapes

The Hack: Cut 12 squares of parchment paper (approx 4×4 inches). Lightly grease them.
Fill a piping bag fitted with a large star tip (like Wilton 1M or French Star tip).
Pipe a circle of dough onto each parchment square.
- Why? Choux dough is soft. If you try to pick it up with your hands, you will squash the ridges. The paper lets you drop it directly into the oil.

Step 4: The Fry

Heat oil in a heavy pot to $370^\circ F$ ($188^\circ C$). Use a thermometer!
Place 2–3 crullers into the oil, paper side up.
Within seconds, the paper will detach. Use tongs to pull the paper out and discard.
Fry for 3 minutes per side.
- Doneness: They must be a deep golden brown. If you pull them too early, the inside will be wet and they will collapse.
Drain on a wire rack.

Step 5: The Hot Buttered Rum Glaze

Brown the Butter: Melt the 4 tbsp butter in a small saucepan over medium heat. Swirl constantly until the milk solids turn golden brown and smell nutty. Remove from heat immediately.
Whisk the browned butter into the powdered sugar, along with the rum, vanilla, nutmeg, and cinnamon.
Whisk until smooth. If it’s too thick (like paste), add 1 tsp of hot water at a time until it’s a dippable glaze.

Step 6: Glaze and Serve

Dip the tops of the warm crullers into the glaze.
Let them set on the rack for 5 minutes (if you can wait that long).

Nutritional Information

An indulgent treat. Below is the estimated breakdown per cruller.

Nutrient	Amount per Serving	% Daily Value*
Calories	290 kcal	15%
Total Fat	18g	28%
Saturated Fat	8g	40%
Carbohydrates	28g	10%
Sugars	18g	–
Protein	3g	6%

Variations for the Recipe

Virgin (Alcohol-Free): Substitute the dark rum with Rum Extract (1 tsp) and milk/cream to thin the glaze.³
Maple Rum: Replace 1 tbsp of rum with pure maple syrup for a “pancake breakfast” vibe.
Spiced Sugar: Skip the glaze and toss the hot crullers in cinnamon-sugar and nutmeg for a “Churro Cruller.”
Coffee Glaze: Add 1 tsp of instant espresso powder to the glaze for a “Dirty Chai” flavor profile.

Serving Suggestions

The Drink: These are practically begging to be served with a strong Black Coffee or a mug of Hot Apple Cider.
The Brunch: Serve alongside savory items like bacon to balance the intense sweetness of the glaze.

Common Mistakes to Avoid

Oil Too Cool:
- The Issue: Frying at $350^\circ F$ or lower.
- The Result: The crullers won’t puff quickly enough, resulting in flat, greasy donuts.
- The Fix: Aim for $370^\circ F$.
Removing Too Soon:
- The Issue: Taking them out when they look light gold.
- The Result: They deflate into a pancake as they cool because the internal structure hasn’t set.
- The Fix: Let them get dark golden brown. The ridges should feel crisp.
The “V” Test Failure:
- The Issue: Adding all 4 eggs blindly.
- The Result: Runny batter that spreads flat on the paper.
- The Fix: Watch the dough, not the recipe count. It must hold its shape.

Storing Tips for the Recipe

Immediate Consumption: Choux pastry has a very short shelf life.⁴ It is best eaten within 4 hours of frying.
Freezing: You can freeze the piped raw dough on the parchment squares. Drop frozen crullers directly into the oil (add 1–2 minutes to fry time).
Reviving: If eating the next day, re-crisp them in an air fryer or toaster oven for 2 minutes. (Microwaving makes them soggy).

Conclusion

Hot Buttered Rum Glazed Crullers are a masterclass in texture. The contrast between the nutty, boozy glaze and the light-as-air pastry is sophisticated enough for a dinner party but comforting enough for a snow day. Mastering the choux paste technique unlocks a whole world of pastries, but none are quite as rewarding as these golden rings.

Ready to fry? Get that butter browning! If you try this recipe, please leave a star rating below and let us know: did you use the parchment paper hack? Don’t forget to subscribe to our newsletter for more pastry secrets.

FAQs

Q: Do I really need a star tip?

A: Yes. The ridges created by the star tip increase the surface area, which allows the cruller to expand evenly and creates that signature crispy texture.5 A round tip will result in a smooth tube that may crack or explode.

Q: Can I bake these?

A: Technically yes, but they won’t be crullers; they will be circular cream puffs (Paris-Brest). They won’t have the same crunch, but they will still be delicious. Bake at $400^\circ F$ for 20 minutes.

Q: Why did my crullers collapse?

A: They were likely undercooked inside. The steam condensed back into water, weighing down the structure. Fry them longer next time!

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