Description
Baked French Cruller Donuts are a light and satisfying sweet treat. These pastries offer a delightful crunch and a burst of flavor, presenting a healthier alternative to traditional fried donuts. The dough, a simple combination of warm milk, yeast, sugar, egg, melted butter, vanilla extract, flour, and salt, creates a light and airy texture. The dough is twisted into classic cruller shapes and baked to perfection. Once baked, the French cruller donuts are dipped in a sweet sugar glaze made with powdered sugar, milk, and vanilla extract, adding a touch of sweetness and a beautiful finish.
Ingredients
- 1 cup warm milk (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 1–2 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Make the dough: In a small bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes, or until foamy.
- In a large bowl, whisk together the egg, melted butter, and vanilla extract.
- Add the yeast mixture to the egg mixture and stir to combine.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- 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.
- 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.
- Let the French cruller donuts rise for 30 minutes, or until doubled in size.
- Preheat oven to 375°F (190°C).
- Bake the donuts for 15-20 minutes, or until golden brown.
- Let the donuts cool on a wire rack for a few minutes.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the cooled French cruller donuts into the glaze and let them set before serving.
Notes
- You can use instant yeast instead of active dry yeast; the amount will be the same.
- While all-purpose flour is recommended, you can experiment with other types of flour, such as bread flour or cake flour, but results may vary.
- You can make the dough ahead of time and let it rise in the refrigerator overnight. The next day, shape the French cruller donuts, let them rise again, and bake.
- Store leftover French cruller donuts in an airtight container at room temperature for up to 2 days.
- You can freeze these French cruller donuts. Allow them to cool completely, then place them in a freezer-safe container or bag for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a preheated oven at 350°F (175°C) for a few minutes.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 donut
- Calories: Not available
- Sugar: Not available
- Sodium: Not available
- Fat: Not available
- Saturated Fat: Not available
- Unsaturated Fat: Not available
- Trans Fat: Not available
- Carbohydrates: Not available
- Fiber: Not available
- Protein: Not available
- Cholesterol: Not available
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