Oven Baked French Crullers (Print Version)
# Ingredients:
→ Choux Pastry
01 -
1 cup water
02 -
6 tablespoons unsalted butter, sliced
03 -
2 teaspoons granulated sugar
04 -
¼ teaspoon salt
05 -
1 cup all-purpose flour
06 -
3 large eggs
→ Glaze
07 -
1 cup powdered sugar
08 -
½ teaspoon vanilla extract
09 -
1½ to 2 tablespoons whole milk
# Instructions:
01 -
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat.
02 -
Reduce heat to low. Add flour all at once and stir vigorously until mixture detaches from the pan and forms a smooth dough.
03 -
Continue cooking the dough over low-medium heat, stirring constantly for 4 to 6 minutes to evaporate excess moisture. Be attentive to avoid burning.
04 -
Remove from heat. Using an electric mixer, beat the dough for 1 minute to release steam and cool slightly.
05 -
Add eggs one at a time, beating well after each addition and scraping bowl sides until fully integrated.
06 -
Set oven temperature to 450°F (232°C).
07 -
Transfer dough to a piping bag fitted with a ½ inch open star tip. Pipe circular shapes about 2 inches apart on a greased or parchment-lined baking sheet.
08 -
Bake at 450°F for 5 minutes to rapidly puff the dough.
09 -
Reduce oven temperature to 350°F (177°C) and bake for an additional 15 minutes until golden brown and set.
10 -
Turn off oven and leave donuts inside for 5 to 10 minutes with the door slightly ajar to prevent collapse.
11 -
Remove from oven and let cool completely on a wire rack.
12 -
Whisk powdered sugar, vanilla extract, and 1½ tablespoons of milk until smooth. Adjust consistency with more milk if needed to achieve a thin glaze.
13 -
Dip cooled donuts into the glaze or drizzle over them. Allow glaze to set completely before serving.
# Notes:
01 -
Donuts are best enjoyed fresh to prevent sogginess.