Baked French Cruller Donuts (Print)
Light, airy crullers baked and finished with a smooth vanilla sugar glaze for a classic sweet bite.
# Ingredients:
→ For the dough
01 -
1 cup warm milk (105-115°F)
02 -
2 1/4 teaspoons active dry yeast
03 -
1/4 cup granulated sugar
04 -
1 large egg
05 -
1/4 cup unsalted butter, melted
06 -
1 teaspoon vanilla extract
07 -
2 1/2 cups all-purpose flour
08 -
1/2 teaspoon salt
→ For the sugar glaze
09 -
1 cup powdered sugar
10 -
1-2 tablespoons milk
11 -
1/4 teaspoon vanilla extract
# Steps:
01 -
In a small bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes, or until foamy.
02 -
In a large bowl, whisk together the egg, melted butter, and vanilla extract.
03 -
Add the yeast mixture to the egg mixture and stir to combine.
04 -
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
05 -
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
06 -
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
07 -
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a long, thin rope. Twist the rope into a cruller shape and place it on an ungreased baking sheet. Repeat with the remaining dough.
08 -
Let the donuts rise for 30 minutes, or until doubled in size.
09 -
Preheat oven to 375°F (190°C). Bake the donuts for 15-20 minutes, or until golden brown.
10 -
Let the donuts cool on a wire rack for a few minutes.
11 -
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
12 -
Dip the cooled donuts into the glaze and let them set before serving.