Homemade French Crullers, made with tender, buttery pâte à choux and dipped in sweet honey glaze, are simple enough for a lazy Sunday morning breakfast but pretty enough for a special occasion brunch. NOTE: This recipe calls for a larger amount of salt than what's typical for cruller dough. Choux is a bland dough, and I love the flavor the extra salt contributes as well as the contrast between the salt in the doughnuts and the sweet glaze. But, of course, this is a matter of personal taste. Feel free to reduce the salt by as much as half if you prefer.