Oven Baked French Crullers

These oven baked French cruller donuts bring a light and airy twist to traditional doughnuts without the mess of frying. The delicate ridged rings have a crisp exterior and tender inside, finished with a sweet vanilla glaze that perfectly complements their mild buttery flavor. They have become a weekend favorite in my home for treating the family without oil splatters or extra clean-up.

Ingredients

• Water: the base for the choux pastry to steam and puff up
• Butter: sliced for quick even melting, go for unsalted for better control over sweetness
• Sugar: gives a slight caramelized note to the dough’s crust
• Salt: balances the sweetness and enhances all flavors
• All purpose flour: for the structure of the dough, sifted for smoothness
• Eggs: added one at a time for silky dough and lightness in the finished pastry
• Powdered sugar: for the glaze, it dissolves easily creating a smooth coating
• Vanilla extract: adds warm aromatic notes to the glaze
• Milk: to thin out the glaze to a perfect consistency for dipping

Step-by-Step Instructions

Bring to boil:

In a saucepan combine water, butter, sugar, and salt. Heat over medium until it reaches a rolling boil, melting butter completely and dissolving sugar.

Add flour and cook down:

Lower heat and quickly stir in the flour. Keep stirring on low medium heat for four to six minutes until the dough pulls away from the pan and a thin film forms on the bottom. This step is key to evaporating moisture so your doughnuts don’t turn out soggy.

Cool and beat eggs in:

Remove the pan from heat. Using an electric mixer beat the dough for a minute to cool slightly preventing your eggs from cooking when added. Beat in eggs one at a time scraping the sides well after each addition to form a glossy smooth dough.

Prepare and pipe:

Preheat oven to high heat for initial puffing at 450 degrees. Transfer dough to a piping bag with a star tip. Pipe doughnut rings spaced two inches apart on a greased or parchment lined baking sheet.

Initial high heat bake:

Bake for five minutes at 450 degrees. This blast of heat creates steam inside the doughnuts helping them rise and get puffed with characteristic ridges.

Lower heat and finish baking:

Reduce oven to 350 degrees. Bake for fifteen more minutes until golden and crisp on the outside.

Cool gradually in oven:

Turn off oven and leave doughnuts inside for five to ten minutes with door slightly open. This prevents sudden temperature shock which could deflate them.

Prepare glaze:

Mix powdered sugar, vanilla extract, and one and a half tablespoons milk. Add more milk if needed until the glaze is thin enough for dipping or pouring.

Glaze and serve:

Once the doughnuts are completely cool dip the tops into glaze or drizzle over them. Allow glaze to set before serving. These donuts are best enjoyed fresh to keep their crisp texture.

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Storage Tips

Store leftover donuts in an airtight container at room temperature for up to a day since they lose crispness quickly. Avoid refrigeration which makes them soggy. If you want to keep longer freeze without glaze wrapped tightly. Thaw fully and glaze just before serving.

Ingredient Substitutions

You may swap all purpose flour for a gluten free blend but the texture may be slightly different since gluten helps the dough hold its shape. Butter can be replaced by margarine for a dairy free version but note flavor will vary slightly. Whole milk can substitute for regular milk in the glaze to add richness. Vanilla extract can be switched for almond or lemon extract for a different glaze profile.

Serving Suggestions

Serve these donuts fresh with coffee or morning tea for a delightful weekend treat. Top with fresh berries or a sprinkle of cinnamon sugar for added flair. Try dipping into chocolate ganache or a salted caramel sauce to mix up the flavors.

Cultural and Historical Context

French crullers have origins linked to the classic French choux pastry and are particularly popular in New England and Canadian bakeries. They showcase a clever use of steam puffing rather than yeast or chemical leaveners giving them their distinct airy texture and lacy ridges. Making them at home connects you to a tradition of artisan pastry skill passed down through generations.

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Frequently Asked Questions

→ What gives French crullers their light texture?

French crullers are made using choux pastry, which relies on steam created during baking to puff up and form a light, airy texture.

→ Why is the dough cooked before baking?

Cooking the dough first removes excess moisture and firms it up, making it easier to pipe and ensuring it puffs properly in the oven.

→ How do you achieve a crisp exterior on crullers?

Baking at a high initial temperature followed by a lower heat helps set a golden, crispy crust while keeping the inside tender.

→ What is the purpose of the glaze on crullers?

The glaze adds a sweet, creamy layer that complements the lightness and enhances the cruller’s delicate flavor.

→ Can these crullers be stored after baking?

They are best eaten fresh as they tend to lose their crispness and become soggy if stored for long periods.