Honey crullers with honey marshmallows

The Red Ox Inn's honey cruellers.
The Red Ox Inn’s honey cruellers.

Recipe by Red Ox Inn staff
9420 91 Street, 780-465-5727, theredoxinn.ca

Coal Lake Honey Farm
Wetaskiwin, coallakehoneyfarm.com

Domaine Pinnacle
Quebec, domainepinnacle.com

Wine Match: Domaine Pinnacle Ice Cider

Honey glaze

  • 1 c honey
  • 1 c icing sugar
  • ¼ c heavy cream
  • 1 t lemon zest
  • 4 t lemon juice
  • 1 vanilla bean, scraped
Wine match: Domaine Pinnacle's Ice Cider.
Wine match: Domaine Pinnacle’s Ice Cider.

Combine all ingredients into a pot and bring to a simmer. Keep glaze warm until needed. Makes 2 cups.


  • 4 T sugar
  • 1 t kosher salt
  • 1 T orange zest
  • 4 T unsalted butter
  • 1 c water
  • 1 c flour
  • 3 eggs

Bring sugar, salt, zest butter and water to a boil in a pot. When mixture comes to a boil, add flour. Mix vigorously with a wooden spoon over medium heat for approximately 5 minutes until the mixture resembles soft dough. Cover and let rest for 5 minutes.

Place the dough in the bowl of a stand mixer with paddle attachment. With the machine running on low, add one egg at a time until the eggs are fully mixed. If a standup mixture is not available, beat in one egg at a time with a wooden spoon.

Pipe out crullers using a star tip onto parchment. Cut parchment to create individual cruller portions. Heat a pot of oil to 335ºF. Place crullers with attached parchment into the oil. As the crullers cook, remove the parchment from the oil and discard. Cook until golden and puffed.

Drain on paper towel. Dip one side of cruller into glaze and let drain on a baking rack. Enjoy while still warm. Makes about 20 crullers.

Honey marshmallows

  • 5 sheets titanium gelatin
  • ¾ c sugar
  • ¼ c honey
  • ¼ c glucose
  • ½ c water
  • 2 egg whites
  • icing sugar

Bloom gelatin in cold water. Squeeze out excess water and set aside. Grease a 6 x 13 inch cake pan with canola spray.

Combine sugar, honey, glucose and water in a pot. Without stirring or disturbing the pot, cook the syrup mixture until it reaches 238ºF.

In a stand mixer, whip egg whites to medium peaks. With the machine running on low, slowly pour in the hot syrup mixture. Once the egg whites and syrup have emulsified, add in the gelatin. The gelatin will melt into the hot egg white and syrup mixture. At this point, increase the mixer speed to high and whip until the mixture has doubled in volume and taken on a glossy white color.

With a spatula, spread the marshmallow mixture into the greased cake pan. Cover and let rest at room temperature until set. Dust a cutting board with icing sugar. Gently peel out the marshmallow slab onto your prepared cutting board. Lightly grease the blade of a sharp knife and portion marshmallows into 20 pieces. Gently coat all sides of marshmallow pieces with icing sugar to prevent sticking.

Enjoy immediately or seal in airtight plastic bags to prevent marshmallows from spoiling. Makes 20 marshmallows.