The Art of Ultimate Hot Buttered Rum Glazed Cruller Perfection

Perfect Choux Pastry Technique

Master the classic French method of creating light, airy choux dough for crullers.

Piping and Shaping Mastery

Learn the skill of piping uniform cruller rings for consistent cooking and appearance.

Frying Temperature Control

Perfect the technique of maintaining ideal oil temperature for golden, crispy exterior.

Brown Butter Excellence

Master the art of browning butter to perfect nutty aroma without burning.

Glaze Creation and Application

Learn optimal glaze consistency and dipping technique for beautiful, flavorful coating.

Gourmet Cruller Mastery Secrets for Perfect Hot Buttered Rum Flavor

Temperature Control: Maintain oil at consistent 375°F for perfectly cooked, non-greasy crullers.

Egg Incorporation: Add eggs one at a time and beat thoroughly for proper dough consistency.

Piping Technique: Use steady pressure and consistent motion for evenly shaped, professional crullers.

Parchment Trick: Paper squares make transferring delicate raw crullers to hot oil much easier.

Glaze Timing: Dip crullers while still slightly warm for better glaze adhesion and absorption.

Rum Selection: Dark rum provides richer flavor, but spiced rum adds extra complexity to glaze.

Hot Buttered Rum Glazed Crullers with Spiced Glaze and Tender Texture

Name: Hot Buttered Rum Glazed Crullers with Spiced Glaze and Tender Texture
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 crullers
Cuisine: American
Ingredients: For the Cruller Dough:; 1 cup water; 1/2 cup unsalted butter; 1 tablespoon granulated sugar; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large eggs, room temperature; For the Hot Buttered Rum Glaze:; 3 cups powdered sugar; 1/4 cup unsalted butter, browned; 1/4 cup dark rum; 3 tablespoons whole milk; 1 teaspoon vanilla extract; 1/4 teaspoon rum extract; For the Spice Enhancement:; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; Pinch of ground allspice; For the Frying Process:; 8 cups vegetable oil for deep frying; Parchment paper squares for piping; For the Flavor Boosters:; 2 tablespoons brown sugar; 1 teaspoon maple syrup; Zest of 1 orange; For the Finishing Touches:; Cinnamon sugar for dusting (optional); Toasted pecans, chopped (optional); Gold leaf flakes (optional)

The ultimate hot buttered rum glazed crullers featuring perfectly light and airy dough, rich buttered rum glaze, and warm spices. This gourmet pastry masterpiece combines the delicate texture of French-style crullers with the warming flavors of spiced rum, brown butter, and aromatic spices, creating an unforgettable dessert experience that elevates the classic cruller to extraordinary heights perfect for special breakfasts, holiday gatherings, or any time you crave the perfect balance of sophisticated rum flavor and pillowy soft pastry texture.

Prep Time

25 Minutes

Cook Time

20 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cruller Dough:

1 cup water

1/2 cup unsalted butter

1 tablespoon granulated sugar

1/4 teaspoon salt

1 cup all-purpose flour

4 large eggs, room temperature

For the Hot Buttered Rum Glaze:

3 cups powdered sugar

1/4 cup unsalted butter, browned

1/4 cup dark rum

3 tablespoons whole milk

1 teaspoon vanilla extract

1/4 teaspoon rum extract

For the Spice Enhancement:

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Pinch of ground allspice

For the Frying Process:

8 cups vegetable oil for deep frying

Parchment paper squares for piping

For the Flavor Boosters:

2 tablespoons brown sugar

1 teaspoon maple syrup

Zest of 1 orange

For the Finishing Touches:

Cinnamon sugar for dusting (optional)

Toasted pecans, chopped (optional)

Gold leaf flakes (optional)

For Special Equipment:

Large star piping tip

Piping bag

Deep fryer or heavy pot

Candy thermometer

Wire cooling rack

Slotted spoon or spider

Instructions

Cut twelve 4-inch parchment paper squares for piping cruller shapes.

Combine water, butter, sugar, and salt in medium saucepan over medium heat.

Bring mixture to full rolling boil, stirring to melt butter completely.

Remove from heat and add flour all at once, stirring vigorously.

Return pan to medium heat and cook, stirring constantly, for 2 minutes.

Transfer hot dough to mixing bowl and let cool for 5 minutes.

Add eggs one at a time, beating well after each addition until smooth.

Continue beating until dough is smooth, glossy, and holds its shape.

Transfer dough to piping bag fitted with large star tip.

Pipe dough into circles on parchment squares, connecting ends to form rings.

Heat oil to 375°F in deep fryer or heavy pot using thermometer.

Carefully place crullers with parchment into hot oil, paper side up.

Fry for 2 minutes, then use tongs to remove parchment paper.

Continue frying, turning once, until golden brown on both sides, about 4 minutes total.

Remove crullers with slotted spoon and drain on wire rack over paper towels.

Brown butter in small saucepan over medium heat until nutty and golden.

Remove browned butter from heat and let cool for 5 minutes.

Whisk together powdered sugar, cinnamon, nutmeg, cloves, and allspice in bowl.

Add browned butter, rum, milk, vanilla extract, and rum extract to sugar mixture.

Whisk glaze until completely smooth and pourable, adjusting consistency with milk if needed.

Stir in brown sugar, maple syrup, and orange zest for depth of flavor.

Dip warm crullers into glaze, allowing excess to drip back into bowl.

Place glazed crullers on wire rack and let glaze set for 10 minutes.

Optional: sprinkle with toasted pecans or dust with cinnamon sugar while glaze is wet.

Serve crullers warm or at room temperature within 4 hours for best texture.

Hot Buttered Rum Glazed Crullers with Spiced Glaze and Tender Texture

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Hot Buttered Rum Glazed Cruller Perfection

Hot Buttered Rum Glazed Crullers with Spiced Glaze and Tender Texture

Ingredients

Instructions