baked french crullers

May 08, 2017

baked french crullers

Hi friends :) Going with the theme of graduating and moving on to a new and slightly more unpredictable future, I took a shot at making donuts. French crullers are one of my favorite types of pastries, but since this is a baking blog, we'll hold off on the frying for now :P Baked crullers are surprisingly easy to make, but are also slightly more egg-y than the store-bought ones, which are usually fried. Nevertheless, these came out really light and yummy. Maybe another time I'll try frying them and do a comparison!

Things you need:
1 cup water
6 tbsp butter
1 cup flour
2 tsp powdered sugar
1/4 tsp salt
3 eggs
2 egg whites

Glaze
1/2 cup powdered sugar
1 1/2 tbsp milk
1/2 tsp vanilla extract

Things you do:
1. Put the butter, water, sugar, and salt in a saucepan. On medium heat, wait for the butter to completely melt. Then turn to low heat and sift in the flour. Once the flour is fully mixed in, continue mixing on low heat until it forms a soft dough. Remove from heat and transfer to a stand mixer bowl.
2. Using the paddle attachment, mix the dough for 1-2 minutes and then allow to cool until the bowl is not hot to the touch.
3. On low to medium speed, mix in the first egg. Wait for it to be completely incorporated before scraping down the sides and adding the next egg. Do this for all 3 eggs.
4. In a separate bowl, lightly beat the 2 egg whites and add them gradually to the batter. Mix until fully incorporated.
5. Preheat the oven to 450ºF. Transfer the batter to a piping bag with a 1/2 inch star tip. Pipe the batter in circles on baking sheets lined with parchment paper. The batter will naturally twist as you pipe around.
6. Bake at 450ºF for 5 minutes, then lower the temperature to 350ºF and bake for another 15-18 minutes. To cool, keep them in the oven and open the oven door. Mix together the ingredients for the glaze and once the crullers have cooled for 5-10 minutes, dip them in the glaze. Wait for the glaze to set for the best taste :)