Delicious Oven Baked French Cruller Donuts

These oven baked French cruller donuts are light, airy, and delicately crisp on the outside with a soft, custard-like centre. Made from classic choux pastry, they have a gentle sweetness and a beautiful vanilla glaze that melts into every ridge. This is a surprisingly achievable bake for home cooks with a total time of around 45 minutes, making it perfect for a relaxed weekend treat.

Ingredients

For the choux donut dough

• 125ml water
• 50g unsalted butter, diced
• 75g plain flour
• 2 medium eggs, beaten
• 1 tsp caster sugar
• A pinch of fine salt

For the vanilla glaze

• 150g icing sugar, sifted
• 1 to 2 tbsp milk
• ½ tsp vanilla extract

How to Make Delicious Oven Baked French Cruller Donuts

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and set aside.
• Make the choux base: Place the water, butter, sugar, and salt into a saucepan. Heat gently until the butter has melted, then bring to a steady boil.
• Add the flour: Remove the pan from the heat and add the flour all at once. Beat firmly with a wooden spoon until the mixture comes together into a smooth ball and pulls away from the sides.
• Cool slightly and add eggs: Leave the mixture for 5 minutes to cool slightly. Gradually beat in the eggs until you have a thick, glossy batter that drops slowly from the spoon.
• Pipe the donuts: Spoon the mixture into a piping bag fitted with a large star nozzle. Pipe rings onto the prepared tray, leaving space between each donut.
• Bake until golden: Bake for 25 to 30 minutes until well risen, golden, and crisp. Do not open the oven during baking.
• Cool completely: Transfer the donuts to a wire rack and allow them to cool fully before glazing.
• Glaze and finish: Mix the icing sugar, milk, and vanilla until smooth. Dip the tops of the donuts into the glaze and leave to set.

Tips for Perfect French Cruller Donuts

Why did my donuts collapse after baking?

This usually happens if the oven is opened too early. Keep the oven door closed until the donuts are fully baked and golden.

How do I know the choux dough is the right consistency?

The dough should be smooth and glossy, dropping slowly from the spoon rather than running off.

Can I make them extra crisp?

Leave the baked donuts in the switched-off oven with the door slightly ajar for 5 minutes to dry them out gently.

What piping nozzle works best?

A large open star nozzle gives the classic cruller shape and helps the donuts bake evenly.

Serving Suggestions

• Serve with fresh coffee or tea for breakfast
• Add a dusting of icing sugar for a simple finish
• Pair with fresh berries for a light dessert

Storage

Room Temperature

These donuts are best eaten on the day they are made but will keep for up to 24 hours in an airtight container.

Refrigerator

Not recommended, as chilling can soften the texture of the choux pastry.

Freezing

Unglazed donuts can be frozen for up to 2 months. Defrost at room temperature and glaze before serving.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 26g
• Protein: 5g
• Fat: 9g
• Saturated fat: 5g
• Sodium: 90mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs