Baked French Cruller Donuts
Are you craving a sweet treat that’s both light and satisfying? Look no further than these baked French cruller donuts.A healthier alternative to traditional fried donuts, these pastries offer a delightful crunch and a burst of flavor.
The secret to these donuts’ irresistible taste lies in the dough. A simple combination of warm milk, yeast, sugar, egg,melted butter, vanilla extract, flour, and salt comes together to create a light and airy texture. The dough is then twisted into classic cruller shapes and baked to perfection.
Once baked, the donuts are dipped in a sweet sugar glaze. This simple coating adds a touch of sweetness and a beautiful finish. The glaze is made with a few basic ingredients: powdered sugar, milk, and vanilla extract. It’s easy to prepare and ensures a delicious bite every time.
These baked French cruller donuts are perfect for any occasion. Whether you’re hosting a brunch, enjoying a leisurely afternoon, or simply treating yourself to a sweet indulgence, these pastries are sure to please. They are also a great option for those who are looking for a healthier alternative to traditional fried donuts.
To make your own baked French cruller donuts, simply follow the recipe provided. The dough is easy to work with,and the baking process is straightforward. With a little time and effort, you can enjoy these delicious treats from the comfort of your own home.
Questions I often get asked about this recipe:
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead of active dry yeast. The amount will be the same.
Can I use a different type of flour?
While all-purpose flour is recommended for this recipe, you can experiment with other types of flour, such as bread flour or cake flour. However, the results may vary.
Can I make these donuts ahead of time?
Yes, you can make the dough ahead of time and let it rise in the refrigerator overnight. The next day, shape the donuts, let them rise again, and bake.
How can I store leftover donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days.
Can I freeze these donuts?
Yes, you can freeze these donuts. Allow them to cool completely, then place them in a freezer-safe container or bag. They will stay fresh for up to 3 months. To reheat, thaw the donuts overnight in the refrigerator and warm them up in a preheated oven at 350°F (175°C) for a few minutes.
What you need to make Baked French Cruller Donuts:
For the dough:
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
For the sugar glaze:
1 cup powdered sugar
1-2 tablespoon milk
1/4 teaspoon vanilla extract
How to make it:
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 a ungreased baking sheet. Repeat with the remaining dough.
Let the 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 donuts into the glaze and let them set before serving.
Tips:
Use a kitchen thermometer to ensure the milk is the correct temperature. Yeast is sensitive to temperature, and if the milk is too hot or too cold, it may not activate properly.
Don’t overknead the dough. Overkneading can result in tough donuts. Knead the dough just until it is smooth and elastic.
Let the donuts rise in a warm, draft-free place. A warm environment will help the yeast to rise quickly and efficiently.
Latest Reviews:
These baked French cruller donuts are a delicious and healthier alternative to fried donuts. The dough is light and fluffy,and the sugar glaze is the perfect finishing touch. I love that I can enjoy this treat without feeling guilty! Roy T.
I’ve tried several donut recipes, but this one is by far my favorite. The cruller shape is so unique and the taste is amazing.The sugar glaze adds the perfect amount of sweetness. I’ll definitely be making these again! Susan F.
These donuts were a hit at my brunch party! They are so easy to make and the taste is incredible. The texture is light and airy, and the sugar glaze is the perfect finishing touch. I highly recommend this recipe. Micheal P.
Printable Recipe:
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Baked French Cruller Donuts
Baked French Cruller Donuts
Ingredients
- For the dough:
- 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
- For the sugar glaze:
- 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 a ungreased baking sheet. Repeat with the remaining dough.
- Let the 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 donuts into the glaze and let them set before serving.
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