Baked French Cruller Donuts

Baked French Cruller Donuts have become my answer to café pastry cravings without the hassle of frying or leaving the kitchen. With their airy texture and glossy vanilla glaze, they remind me of Parisian mornings but are achievable on an ordinary weekend.

The hands-on shaping is surprisingly soothing and feels like a little art break in my day. My kids love helping twist the ropes into cruller rings and of course, dunking them into the glaze is the best part.

Ingredients

• Warm milk: The right temperature helps the yeast activate fully so the donuts have their signature rise Use a food thermometer or test with your finger to ensure it is not too hot
• Active dry yeast: Gives the donuts their lift and soft crumb Choose a fresh packet for strong rise
• Granulated sugar: Feeds the yeast and adds just enough sweetness
• Large egg: Binds the dough and adds richness Go for a good quality free range egg if you can
• Unsalted butter: Melted for even mixing and a tender crumb Use high quality for more flavor
• Vanilla extract: Lends classic French pastry aroma and depth Real vanilla makes a difference
• All purpose flour: Creates structure and chew Use fresh flour for best results Avoid self rising
• Salt: Balances the sweetness and rounds out flavor Fine sea salt works best
• Powdered sugar: The base of the glaze Use a brand without added starch for the smoothest finish
• Milk: Thins the glaze and creates shine Whole milk gives the best texture
• Vanilla extract: Adds rich aroma and ties together the flavors in the glaze

Step-by-Step Instructions

Activate the Yeast:

Combine warm milk with yeast and sugar in a small bowl Let it stand for about five minutes until it looks foamy which means the yeast is active and ready

Mix Wet Ingredients:

In a large bowl whisk together the egg melted butter and vanilla extract Try to whisk for a minute until the mixture is even and silky

Combine and Form Dough:

Pour the yeast mixture into the egg mixture and stir to combine In a separate bowl whisk the flour and salt Slowly add the dry ingredients to the wet mixing bit by bit to avoid lumps Continue mixing until a soft dough forms

Knead the Dough:

Turn the dough onto a lightly floured surface Knead with the heel of your hand pushing and folding for five to seven minutes You want a smooth and stretchy dough that bounces back when poked

First Rise:

Place dough in a greased bowl and cover with plastic wrap Let it rise in a warm cozy spot for about an hour until it has doubled in size This is when magic happens for fluffy donuts

Shape the Donuts:

After the dough has risen punch it down to release air Cut into twelve equal pieces Roll each into a thin rope then twist each rope into a classic cruller ring Place on an ungreased baking sheet

Second Rise:

Let the shaped donuts rest uncovered for thirty minutes so they puff up and become lighter

Bake:

Preheat your oven to three hundred seventy five degrees Bake the donuts for fifteen to twenty minutes or until they are golden brown and just set Remove and cool on a wire rack

Make and Apply Glaze:

In a bowl whisk powdered sugar milk and vanilla extract until smooth Dip the cooled donuts in the glaze and set back on the rack for the glaze to harden slightly

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The scent of warm vanilla fills the house and always brings my kids running to the kitchen One of my favorite memories is dipping fresh crullers into icing together on Sunday mornings when it is still quiet and the kitchen is warm

Storage Tips

Store leftover donuts in an airtight container at room temperature for up to two days For longer storage freeze them without glaze then thaw and glaze before serving They reheat nicely for a few seconds in the microwave if you like them warm

Ingredient Substitutions

If you do not have active dry yeast substitute instant yeast but skip the proofing step Almond or orange extract can replace vanilla for a new twist Dairy free butter and milk work if needed but taste and texture will slightly change

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Serving Suggestions

Serve donuts with hot coffee for breakfast or enjoy them as a fun dessert with berries and whipped cream They also make a beautiful brunch showpiece dusted with extra powdered sugar or served with a side of warm chocolate sauce

Cultural Context

French crullers trace back to European choux pastries but this baked version channels the flavors with easier home kitchen methods While traditional crullers are fried the baked approach keeps the spirit alive with less fuss and retains that beloved crispness and lightness

Recipe FAQs

→ What makes these crullers unique compared to traditional ones?

These are baked, not fried, resulting in a lighter texture and less oil while still offering a crisp exterior and airy crumb.

→ How do I achieve the classic cruller shape?

Roll the dough into thin ropes and twist each one into a ring, overlapping the ends to hold the shape while baking.

→ Can I use instant yeast instead of active dry yeast?

Yes, instant yeast may be used in equal measure. The rising process and end result will remain similar.

→ Why should the glaze be applied after baking?

Letting the crullers cool before glazing ensures the topping sets smoothly and doesn’t melt off the pastry.

→ What’s the ideal way to serve these crullers?

Enjoy them warm or at room temperature with coffee or tea. They are best the day they’re made for optimal texture.