Cruller Donut Made With Light Choux Pastry (Baked)

French-style cruller donuts are airy, delicate, and beautifully ridged—perfect for dunking in coffee or topping with a shiny glaze. Unlike traditional cake donuts, these choux pastry donuts puff up into light, tender rings that feel almost like biting into a cloud. With a simple glaze, you can achieve bakery-quality crullers right at home.

Ingredients

For the Cruller Donuts (Choux Pastry):

• ½ cup (113g) unsalted butter
• 1 cup (240ml) water
• ¼ teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Glaze:

• 1 ½ cups (180g) powdered sugar
• 2 tablespoons whole milk
• ½ teaspoon vanilla extract

How To Make It

1. Prepare the Choux Pastry: In a medium saucepan over medium heat, combine butter, water, and salt. Heat until the butter melts and the mixture starts to boil. Remove from heat and stir in the flour all at once until a smooth dough forms that pulls away from the sides of the pan.

2. Incorporate the Eggs: Let the dough cool for 5 minutes. Beat in eggs one at a time, ensuring each egg is fully incorporated. The dough should be glossy and thick but pipeable.

3. Pipe the Donuts: Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch rings onto a parchment-lined baking sheet, spacing them at least 2 inches apart.

4. Fry the Crullers: Heat vegetable oil in a deep pot to 360°F (182°C). Fry donuts in batches for about 2–3 minutes per side, until golden brown and puffed. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain excess oil.

5. Glaze the Donuts: Whisk together powdered sugar, milk, and vanilla until smooth. Dip the warm crullers into the glaze, letting excess drip back into the bowl. Place glazed donuts on a rack until the glaze sets.

Tips

• A common tip is to ensure your dough cools slightly before adding eggs; too hot and they’ll scramble.
• Fry in small batches to maintain the oil temperature and prevent soggy crullers.
• For a shiny, even glaze, dip the donuts while they are still warm but not hot enough to melt the sugar completely.

Variations / Substitutions

• Baked Crullers: You can bake these crullers at 425°F (218°C) for 15–20 minutes if you prefer a lighter, less oily donut.
• Flavor Additions: Add a teaspoon of orange zest or a pinch of cinnamon to the dough for a subtle flavor twist.
• Alternative Glaze: Swap the vanilla in the glaze for maple extract or a tablespoon of cocoa powder for a chocolate variation. For more glaze ideas, check this easy donut glaze recipe.

FAQ

Can I make cruller donuts ahead of time?

Yes, you can fry the donuts and store them in an airtight container at room temperature for up to 24 hours. Glaze them just before serving to maintain the shine.

Can I freeze cruller donuts?

Absolutely. Freeze unfrosted donuts on a baking sheet, then transfer to a freezer bag. Reheat in a 350°F (177°C) oven for 5–7 minutes before glazing.

Can I use a different type of flour?

All-purpose flour works best for choux pastry. Using bread flour may make the donuts chewier, while cake flour can make them too delicate to hold their shape.

What if my donuts don’t puff?

The key is the combination of proper dough consistency and hot oil. Ensure your eggs are fully incorporated and the oil is at the correct temperature (360°F/182°C).

Can I make a chocolate glaze instead?

Yes, mix ½ cup (60g) powdered sugar with 2 tablespoons cocoa powder, 1–2 tablespoons milk, and ¼ teaspoon vanilla for a quick chocolate glaze.