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Baked French Cruller Donuts

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Baked French Cruller Donuts are airy, golden pastries made from choux dough and glazed with a smooth, sweet glaze. These baked treats provide a lighter option without sacrificing indulgence, making them perfect for any occasion.

Ingredients

1 cup water

6 tablespoons unsalted butter

2 teaspoons granulated sugar

1/4 teaspoon salt

1 cup all-purpose flour

4 large eggs

1/2 teaspoon vanilla extract

1 cup powdered sugar

2–3 tablespoons milk

1/2 teaspoon vanilla extract

Optional: honey or lemon zest for added flavor

Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
  2. Prepare the Dough: In a medium saucepan, combine the water, butter, sugar, and salt. Bring it to a boil over medium heat.
  3. Add Flour: Once the mixture is boiling, remove it from the heat and stir in the flour all at once. Return the pan to the heat and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
  4. Cool the Dough: Transfer the dough to a mixing bowl and let it cool for a few minutes until it’s warm but not hot.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
  6. Pipe the Dough: Transfer the dough to a piping bag fitted with a large star tip. Pipe rings of dough onto the prepared baking sheet, leaving some space between each one.
  7. Bake: Bake for 20-25 minutes or until golden brown and puffed. Turn off the oven and let the crullers sit for an additional 5 minutes to finish baking.
  8. Cool: Remove the crullers from the oven and allow them to cool on a wire rack.
  9. Prepare the Glaze: Mix the powdered sugar, milk, and vanilla extract until smooth. Add honey or lemon zest for flavor if desired.
  10. Glaze the Crullers: Dip the tops of the cooled crullers into the glaze, allowing the excess to drip off. Let the glaze set before serving.

Notes

Add citrus zest to the glaze for a refreshing twist or cocoa powder for a chocolate glaze.

For a richer glaze, substitute milk with heavy cream or add maple syrup to the glaze.

Use a plastic sandwich bag with the corner cut off if you don’t have a piping bag.

Adjust the dough’s flavor with almond extract or cinnamon for a unique variation.

Nutrition

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