There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pate pâte a, à choux which are lighter, than air with all sorts of nooks and crannies to hold onto their light. Honey glaze, these crullers one of'my family, s favorites are. the latter Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip. 2  3. 3  To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. 4  While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them.