Hot Buttered Rum Glazed Crullers

Crisp, airy, and coated in a warm spiced glaze, these crullers are the perfect indulgence. I love how the light choux pastry pairs with the buttery rum glaze, making every bite rich, spiced, and slightly boozy in flavor. They’re a treat I enjoy serving during the holidays or whenever I want something cozy and festive.

Why You’ll Love This Recipe

I love this recipe because it makes crullers that are both elegant and comforting. The dough fries up light and crisp, while the glaze adds sweetness with a hint of spice and rum. I also enjoy how impressive they look, even though they’re surprisingly simple to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I whisk together the flour, cinnamon, nutmeg, cloves, and salt in a bowl.
2. In a saucepan, I bring the water and butter to a boil.
3. I add the flour mixture all at once, stirring until the dough comes together and pulls away from the sides of the pan.
4. I remove it from the heat and let it cool slightly.
5. I beat in the eggs one at a time until the dough is smooth and glossy.
6. I transfer the dough into a piping bag fitted with a star tip and pipe circles onto parchment squares.
7. In a deep pot, I heat the oil to 350°F (175°C).
8. I fry the crullers in batches until golden and puffed, about 3–4 minutes per side, then drain them on paper towels.
9. For the glaze, I whisk together icing sugar, melted butter, cinnamon, nutmeg, cloves, and rum until smooth.
10. While the crullers are still warm, I dip them into the glaze and let them set on a wire rack before serving.

Servings and Timing

This recipe makes about 12 crullers. It usually takes me 20 minutes to prepare and 30 minutes to cook, so I set aside around 50 minutes in total.

Variations

Sometimes I swap the rum in the glaze for bourbon or spiced rum for a deeper flavor. For a non-alcoholic version, I use rum extract instead. I also like adding orange zest to the glaze for a bright citrus note.

Storage/Reheating

I enjoy crullers best the same day they’re made, but I can store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 300°F (150°C) oven for 5 minutes to refresh their crispness. I don’t recommend freezing them since the texture changes.

FAQs

Can I bake these crullers instead of frying?

Yes, I can pipe them onto a baking sheet and bake at 400°F (200°C) for 20–25 minutes, though they won’t be as crisp as fried.

What type of oil should I use for frying?

I like vegetable oil because it has a neutral flavor and high smoke point.

Can I make the dough ahead of time?

Yes, I can prepare the choux dough and refrigerate it for up to a day before frying.

How do I keep the crullers from deflating?

I make sure to fry them until fully cooked through so they hold their shape.

Can I use a different glaze?

Yes, I sometimes use a simple vanilla glaze or chocolate glaze instead of the rum glaze.

Do I need a piping bag to make these?

It helps to get the traditional cruller shape, but I can also spoon the dough if I don’t have one.

Why is my dough too runny?

This can happen if I added the eggs before letting the dough cool slightly. I wait a few minutes before mixing them in.

How do I know when the oil is hot enough?

I use a thermometer, but if I don’t have one, I drop a small piece of dough in it should sizzle and rise to the top quickly.

Can I freeze the unbaked dough?

Yes, I can pipe the cruller shapes onto parchment, freeze them, and fry from frozen, though they may take a little longer to cook.

Conclusion

I love making hot buttered rum glazed crullers because they feel both indulgent and festive. The light, crisp pastry paired with the spiced rum glaze makes them irresistible. They’re a recipe I reach for when I want to impress guests or treat myself to something truly special.

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