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
Scale
- 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.