Slathered in a buttery, spiced, rum-spiked glaze, these crullers pack all the familiar flavours of a hot buttered rum!
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In Washington Irving’s The Legend of Sleepy Hollow, there are no less than three different kinds of donuts present at the Van Tassel feast. This glazed cruller takes its inspiration from a popular autumn beverage – hot buttered rum. The Van Tassel table actually featured a Dutch style “crisp and crumbling cruller” – but I can’t resist a tender, airy French style cruller. Especially when it’s piping hot and dipped in a buttery, spiced, rum-spiked glaze! I’m sure Ichabod Crane wouldn’t be able to resist one of these hot buttered rum glazed crullers!
Ingredient Notes
Rum: These delicious crullers get their hot buttered rum flavour from the rum spiked glaze. I recommend using an amber or dark rum. A spiced rum would also work well. To make these crullers non-alcoholic simply substitute milk for the rum in the glaze and add 1 tsp of rum extract.
Butter: As well as being an integral ingredient in the choux paste dough, plenty of melted butter is added to the buttered rum glaze as well. Since the melted butter in the glaze can harden the longer it sits, it’s best to either make the glaze just before frying the crullers or warm it slightly in the microwave just before glazing.
Spices: A blend of fall spices give hot buttered rum its signature flavour. I add a blend of cinnamon, nutmeg, and cloves to both the choux paste and the buttered rum glaze.
How to Make Hot Buttered Rum Glazed Crullers
Make the choux paste
French crullers are made from choux paste: a cooked dough. To make the choux paste add the flour, cinnamon, nutmeg, cloves, and salt to a mixing bowl and whisk to combine. Set aside.
In a saucepan add the water and butter. Bring to a boil. Once the water is boiling and the butter has fully melted add the flour mixture all at once. Stir rapidly with a wooden spoon and continue to cook until the mixture forms into a smooth ball.
Remove from the heat and transfer the dough to the bowl of a stand mixer. Let the dough cool down to room temperature. Fit the stand mixer with a paddle attachment.
Once the dough is cool begin to beat it with the paddle attachment. Add the eggs one at a time beating each time until the egg is fully incorporated before adding the next one. The dough will begin to look separated but keep beating and it will come together. The finished dough is smooth and sticky. If the dough is still warm, let it cool down completely before piping.
Pipe the crullers
Fit a pastry bag with a large star tip. Transfer the choux paste to the pastry bag. Roll out a sheet of parchment paper and secure it to the counter. Begin to pipe out the crullers onto the parchment paper in circles 2 inches in diameter. Once the crullers are piped out cut the parchment paper up so that each cruller is on a small piece of parchment.
Make the hot buttered rum glaze
In a mixing bowl whisk together the icing sugar, cinnamon, nutmeg, and cloves. Add the melted butter and rum and whisk until the glaze is smooth with no lumps. Cover the glaze with cling film and set aside.
Fry the crullers
Line a baking sheet with rack and set aside. Fill a wide, deep skillet or large pot with vegetable oil about 2 inches deep. Heat over medium high until the oil reaches 350 deg F. Turn the heat down so that you can maintain the temperature.
To fry the crullers, pick up a cruller on parchment and slide the whole thing, including the parchment, into the oil. Tip the parchment so that the oil runs on top of the paper and under the cruller dough. After about 10 seconds use tongs to gently tug the parchment paper out from under the cruller. Fry 3 to 4 crullers per batch.
Fry the crullers for 4 to 5 minutes until the bottoms are golden brown. Flip the crullers over and fry for another 4 to 5 minutes until puffed and golden brown on both sides. Transfer the crullers to the rack-lined baking sheet to drain.
Glaze the Hot Buttered Rum Glazed Crullers
Glaze the crullers while still hot as soon as you can pick them up. If the glaze has hardened, then you can warm it gently in the microwave for 10 to 15 seconds. Drop each hot cruller into the glaze topside down and let sit for a few seconds. This will allow the glaze to melt. Twist the cruller so the whole top is covered then transfer the glazed cruller to a rack.
These crullers are best served the same day they are made and taste even better while still warm!
The Legend of Sleepy Hollow: The Feast
Check out The Legend of Sleepy Hollow: The Feast master post for more Sleepy Hollow-inspired recipes from this series.
Pies
Cakes
Savoury
Donuts
- Peach Crisp Filled Donut
Cocktails
- Katrina Van Tassel’s Spiced Apricot Cocktail
- The Headless Horseman Burnt Honey Old Fashioned
- Gunpowder Fig and Rosemary Cocktail
Hot Buttered Rum Glazed Crullers
Ingredients
- 1 cup flour
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- 1 cup water
- ½ cup butter
- 4 eggs
- 6-8 cups vegetable oil
Buttered Rum Glaze
- 1½ cups icing sugar
- 4 tbsp butter melted
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- 1½ oz rum *see note
Instructions
- In a mixing bowl combine the flour, cinnamon, nutmeg, cloves, and salt and whisk together. Set aside.
- Add the water and butter to a saucepan. Bring to a boil. Once the water is boiling and the butter has fully melted add the flour mixture all at once. Stir rapidly with a wooden spoon and continue to cook until the mixture forms into a smooth ball.
- Remove from the heat and transfer the dough to the bowl of a stand mixer. Let the dough cool down to room temperature. Fit the stand mixer with a paddle attachment.
- Once the dough is cool begin to beat it with the paddle attachment. Add the eggs one at a time beating each time until the egg is fully incorporated before adding the next one. The dough will begin to look separated but keep beating and it will come together. The finished dough is smooth and sticky. If the dough is still warm, let it cool down completely.
- Fit a pastry bag with a large star tip. Transfer the choux paste to the pastry bag. Roll out a sheet of parchment paper and secure it to the counter. Begin to pipe out the crullers onto the parchment paper in circles 2 inches in diameter. Once the crullers are piped out, cut the parchment paper so that each cruller is on a small piece of parchment.
- Prepare the buttered rum glaze. In a mixing bowl whisk together the icing sugar, cinnamon, nutmeg, and cloves. Add the melted butter and rum and whisk until the glaze is smooth with no lumps. Cover the glaze with cling film and set aside.
- Line a baking sheet with rack and set aside. Fill a wide deep skillet with vegetable oil about 2 inches deep. Heat over medium high until the oil reaches 350 deg F. Turn the heat down so that you maintain the temperature.
- To fry the crullers, pick up a cruller on parchment and slide the whole thing, including the parchment, into the oil. Tip the parchment so that the oil runs on top of the paper and under the cruller dough. After about 10 seconds use tongs to gently tug the parchment paper out from under the cruller. Fry 3 to 4 crullers per batch.
- Fry the crullers for 4 to 5 minutes until the bottoms are golden brown. Flip the crullers over and fry for another 4 to 5 minutes until puffed and golden brown on both sides. Transfer the crullers to the rack-lined baking sheet to drain.
- Glaze the crullers while still hot as soon as you can pick them up. If the glaze has hardened, then you can warm it gently in the microwave for 10 to 15 seconds. Drop each hot cruller into the glaze topside down and let sit for a few seconds. This will allow the glaze to melt. Twist the cruller in the glaze so the whole top is covered then transfer the glazed cruller to a rack.
- These crullers are best served the same day they are made and taste even better while still warm!
We are making this entire feast for Christmas this year. I am looking at this recipe and for the glaze instructions it says to add melted butter. But for the ingredients, there is no melted butter listed. How much melted better goes into the glaze?
Hi Mel, I’m so sorry I didn’t see this in time! I have updated the recipe to include the amount, I hope you were still able to make them 🙂