Crullers with Rum Glaze


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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

Egg-rich doughnuts with curly edges, Spritzkrapfen are prepared from cream puff dough piped through a star-tipped pastry bag. You can substitute another alcoholic beverage for the rum (applejack is good), or use fruit juice (orange juice would be delicious).


Rum Glaze

  • 2 cups confectioners’ sugar
  • 2 tablespoons golden rum
  • 1 tablespoon water, approximately


  1. Cut out fourteen 4-inch squares of parchment paper. Place a large wire rack over a jelly-roll pan for draining the crullers.
  2. Fit a large pastry bag with a 9/16-inch-wide open star tip (such as Ateco Number 825), and fill with the cream puff dough. On each piece of parchment paper, pipe a 3-inch-diameter circle of dough.
  3. Meanwhile, fill a Dutch oven or large saucepan with enough oil to come 3 inches up the sides. Heat the oil over high heat to 360°F.
  4. In batches, without crowding, place the dough circles (still on their papers) upside-down in the hot oil. Cook for about 15 seconds, then use kitchen tongs to pull off and discard the papers. Cook on high heat, trying to keep the temperature as close to 360°F as possible, turning once, until golden brown on both sides, about 4 minutes. Using a wire skimmer, transfer the crullers to the rack to drain and cool. Reheat the oil between batches.
  5. To make the glaze: Sift the confectioners’ sugar into a medium bowl. Whisk in the rum and enough water to make a glaze with the consistency of heavy cream. Dip each cruller, upside down, in the glaze, and let the excess glaze drip off. Place the crullers, right side up, on the rack to dry and set the glaze.

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