Hot Buttered Rum Glazed Crullers

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Crisp, airy crullers made from choux pastry and coated in a buttery spiced rum glaze, perfect for festive occasions or cozy indulgence.

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 (or rum extract for non-alcoholic option)

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Whisk flour, cinnamon, nutmeg, cloves, and salt in a bowl.
Bring water and butter to a boil in a saucepan.
Add flour mixture all at once, stirring until dough pulls away from pan sides.
Remove from heat and let cool slightly.
Beat in eggs one at a time until dough is smooth and glossy.
Transfer dough into a piping bag fitted with a star tip and pipe circles onto parchment squares.
Heat oil in a deep pot to 350°F (175°C).
Fry crullers in batches until golden and puffed, about 3–4 minutes per side. Drain on paper towels.
Whisk icing sugar, melted butter, cinnamon, nutmeg, cloves, and rum until smooth for the glaze.
Dip warm crullers into glaze and let set on a wire rack before serving.

Best enjoyed the same day for maximum crispness.

Substitute bourbon, spiced rum, or rum extract for variation.

Add orange zest to glaze for a citrus twist.

Dough can be made a day ahead and refrigerated.

Baking is an alternative to frying but results in less crisp crullers.

Find it online: https://justsosavory.com/hot-buttered-rum-glazed-crullers/