French Cruller Donut dreams start the minute you smell the oven — airy, ridged, and glazed to glossy perfection. These oven-baked beauties give you all the pillowy texture of classic crullers without the fry-pan drama. Ready in less time than a bakery run and way more brag-worthy? Let’s bake.
Introduction to the French Cruller Donut recipe
Who doesn’t want a bakery-style treat at home that feels fancy but actually behaves? This version of the French cruller turns pâte à choux-inspired batter into a tender, airy ring that puffs just enough before you glaze it. Think light interior, delicate ridges, and a sweet coat that clings like a cozy sweater. Perfect for brunch, coffee dates, or when you need to impress with minimal fuss.
What makes this recipe so irresistible?
Why do you reach for a second (or third) cruller? Texture. The ridged ring gives you crispy edges and a hollow-yet-pillowy interior that soaks up glaze in all the right places. Add a Glazed Donut finish and you’ve got sweet, shiny surfaces that crack when you bite them. This recipe delivers that contrast—airy, crisp, and glazed—in one tidy tray.
Pro tip: The airy structure comes from steam during baking. That’s why the batter must be smooth and piping consistent—no lumps, no hesitation. If you want that classic bakery puff, pay attention to technique.
Ingredients (short descriptions) — what each does
- All-purpose flour: Gives structure while staying tender.
- Eggs: Provide lift and create the airy crumb.
- Unsalted butter: Adds richness; we use melted butter for smooth batter.
- Milk or water: Liquids create steam that helps crullers rise.
- Sugar: Sweetens and helps with browning.
- Salt: Balances flavor.
- Vanilla extract: Adds warm aromatic notes for that comforting bite.
- Powdered sugar + milk or cream: For the glaze that snaps just enough.
This list doubles as a Doughnut Recipe Easy starter kit — basic, dependable, and pantry-friendly.
Simple how-to (the quick, readable method)
- Preheat oven and prep a donut pan or piping surface. Lightly grease the pan.
- Heat liquid and butter until butter melts; remove from heat and add flour. Stir vigorously until a smooth dough forms and pulls away from the pan.
- Beat in eggs, one at a time, until the batter becomes glossy and pipeable. It should fall slowly from a spatula.
- Transfer batter to a piping bag fitted with a star tip. Pipe rings into the donut pan or onto a parchment-lined baking sheet.
- Bake until puffed and golden. Let cool slightly.
- Whisk powdered sugar with milk to make a smooth glaze. Dip each cruller, let excess drip off, and set on a rack.
- Serve warm or at room temp. Watch them disappear.
This method converts a classic Cruller Donut Recipe into a friendly home project—no fryer, no stress.
The story behind these crullers
French crullers trace roots to choux pastry and fritter traditions. The ridged shape gives pastry chefs and home bakers alike an elegant silhouette and more surface area for glaze. I learned to love crullers on a sleepy Saturday morning at a neighborhood bakery; later I recreated the technique so my kitchen could smell like that bakery every weekend. This homemade approach keeps the soul of the French Crullers intact while skipping the oil-splatter cleanup.
Pro tips for the best outcome
- Use a piping bag with a large star tip. That signature ridged look matters for texture.
- Beat in eggs thoroughly. The batter must feel glossy and elastic—this ensures proper rise.
- Don’t overbake. Pull them when they’re golden and slightly firm; they continue to set off the heat.
- Glaze while warm. Warm crullers soak up glaze in the best way.
- Bold tip: If you want that hollow interior like bakery crullers, bake on a preheated tray for a quick burst of oven heat.
Variations to try
- Classic vanilla glaze (simple and perfect).
- Maple glaze for autumn vibes.
- Chocolate dip for a decadent twist.
- Citrus glaze (lemon or orange) for a bright contrast.
- Cinnamon-sugar finish for a quick Beignet Recipe-style nod.
These options turn a base Baked Donut Recipes idea into an entire flavor menu.
Best way to serve and who you’ll impress
Serve alongside coffee, chai, or a latte. Want to win friends (or impress a date)? Stack a few on a plate, dust lightly with powdered sugar, and hand them over with a warm mug. They look bakery-fancy, but you made them—hello, domestic wizardry.
Quick tips for storage and leftovers
- Store at room temp in an airtight container for up to 2 days.
- For longer life, freeze unglazed crullers wrapped individually; thaw and glaze when ready.
- Reheat briefly in a warm oven to restore crisp edges.
If you treat this as a Homemade Donuts Recipe project, batch-freeze the dough or baked rings for quick breakfasts later.
Frequently Asked Questions (FAQs)
Are these true fried crullers?
No — these are oven-baked versions inspired by classic crullers. They aim to mimic the airy texture with a lighter method.
Can I make them without a donut pan?
Yes. Pipe rings onto parchment paper and bake on a sheet. You might need to watch shape closer, but they’ll still be delicious.
Can I use this method for other shapes?
Absolutely. Pipe logs for eclair-style treats, or drop rounds for simple choux puffs.
How do I get a glossy glaze?
Use sifted powdered sugar and a little hot water or milk. Whisk until smooth; dip and set on a rack. For extra shine, add a teaspoon of light corn syrup.
What’s the difference between crullers and beignets?
Beignet Recipe treats usually fry square or pillow-shaped dough; crullers feature ridged rings and can be fried or baked. Texture and shape set them apart.
Why this ranks among top Cruller Donuts at home
Because you get bakery vibes with home convenience. These rings have structure, puff, and that sweet, shiny finish that makes a Glazed Donut irresistible. They sit proudly with other stellar Baked Donut Recipes and stand out at brunch spreads.
Troubleshooting common bumps
- Batter too thick? Add a splash more milk.
- Batter too loose? Add a tablespoon of flour and re-test.
- Crullers flat after baking? Check oven temp—too hot or too low can ruin lift.
- Glaze sliding off? Let crullers cool slightly before dipping; glaze bonds best to warm—not hot—surface.
Pairings and serving suggestions
- Fresh berries and whipped cream for dessert.
- Coffee or espresso for brunch.
- Hot chocolate for cozy winter gatherings.
Pair flavor-forward glazes with simple sides so the crullers shine.
Final thoughts — your new favorite Cruller Donuts hack
If you love the idea of a glossy, airy treat but hate frying, this is your cheat code. These oven-baked crullers capture the best parts of the classic while staying accessible for any home cook. Try them glazed, dipped, or dusted—the technique holds up, and the results impress.
If you’ve been searching for an easy Doughnut Recipe Easy that doubles as a weekend project and a crowd-pleaser, this is it. Make a batch, invite friends, and enjoy the pleasantly surprised looks when you tell them you baked, not fried, these dreamy rings. Want more? Experiment with fillings, glazes, or even a choux-pastry twist—your kitchen, your rules.
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Oven-Baked French Cruller Donut — Light, Flaky & Glazed at Home
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
Description
Light, pillowy rings finished with a glossy sugar glaze — these oven-baked French crullers give you classic pastry vibes without frying. They bake up tender, look bakery-worthy, and pair perfectly with your morning coffee or an afternoon tea break.
Ingredients
- 1 cup plain (all-purpose) flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- ¼ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- For the glaze: 1 cup confectioners’ (powdered) sugar mixed with 2 tablespoons milk (adjust to reach your preferred thickness)
Instructions
- Heat the oven to 375°F (190°C). Lightly oil or spray a donut pan so the rings release easily.
- In a bowl, whisk together the flour, baking powder and salt until evenly blended. Set aside.
- In a separate mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Add the milk to the wet mixture, then fold in the dry ingredients in two or three additions just until the batter comes together — stop once no dry streaks remain.
- Spoon the batter into a piping bag (or a sturdy zip-top bag with a corner snipped off) and pipe into the prepared donut cavities, filling each about ¾ full.
- Bake for 12–15 minutes, until the donuts turn a pale golden and spring back gently when touched. Let them cool in the pan for a few minutes before transferring to a wire rack.
- Whisk the powdered sugar and milk until smooth. Dip the tops of the slightly warm donuts into the glaze, allow excess to drip, then return to the rack so the glaze can set.
Notes
- For neat ridges and even rings, use a piping tip, but a snipped zip-top bag works in a pinch.
- Don’t overmix the batter — a few lumps are fine and keep the texture tender.
- Store cooled, glazed crullers in an airtight container at room temperature for up to 48 hours. For longer keeping, freeze unglazed donuts on a tray, then transfer to a sealed bag; glaze after thawing.
- To refresh, warm briefly in a 300°F (150°C) oven for a few minutes.
