These no yeast donuts are fun to make and even more fun to eat! Kids can help with dipping in the naturally coloured berry or lemon glazes.


Crullers: In a medium saucepan, over high heat bring milk, water, butter, sugar and salt to a boil. Using a wooden spoon, stir in flour all at once. Cook, stirring vigorously, until mixture forms on bottom of pan, about 1 minute. Reduce heat to low and cook stirring 2 minutes. Let cool 5 minutes.

Transfer cooled dough into a stand mixer, fitted with the paddle attachment. On medium speed, add eggs one at a time, beating well after each addition, making sure to incorporate each egg until smooth and shiny. Scrape mixture into a large piping bag fitted with a large star tip.

Heat oil in a deep fryer to 375°F (190°C) or alternatively use a large pot filled with 3 inches (8 cm) of oil and a deep-fry thermometer.

Pipe 3-inch (8 cm) round circles onto 4-inch (10 cm) squared pieces of parchment paper. Using a slotted spoon, gently immerse crullers into deep fryer, along with parchment paper. With tongs, remove papers once they have loosened from the crullers in the oil. Fry crullers in batches of 2 for about 2 to 3 minutes per side, until golden brown. Let drain on a cooling rack set over a baking sheet.

Raspberry or Blackberry Glaze: In a medium bowl, stir together crushed berries and icing sugar in a bowl until smooth. 

Lemon Glaze: In a medium bowl, stir together icing sugar, lemon and juice until smooth.

Dip cooled crullers halfway into glaze and let set on a cooling rack.

Tip: For a plain glaze option, combine 1 cup (250 mL) icing sugar with 2 tbsp (30 mL) milk or water. Mix until smooth.

Brought to you by: Egg Farmers of Ontario