French Cruller Doughnut Recipe with Honey Glaze

ofbatteranddough.com

T's kitchen

subheading: FOR THE DOUGHNUTS:

½ cup (118ml) + 1 tablespoon (14.7ml) whole milk

½ cup (118ml) + 1 tablespoon (14.7ml) water

8 tablespoon (1 stick; 113g) butter

1 tablespoon (12.5g) granulated sugar

¾ teaspoon (4.4g) table salt, 1 ¼ teaspoon kosher salt (*See note)

1 ¼ cup (150g) unbleached, all-purpose flour

3 large whole eggs

1 large egg white, lightly beaten

1 to 2 tablespoon grated lemon zest (about 1 large lemon)

subheading: FOR THE GLAZE:

1 ½ cups (187.5g) powdered sugar

1 tablespoon (21g) honey

2 to 3 (30 to 45ml) tablespoon milk

1 tablespoon (15ml) pure vanilla extract

Directions at ofbatteranddough.com

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