Oven Baked French Cruller Donuts

Posted on

I began to wonder if it was possible to bake them instead of fry. I have other donut recipes that I absolutely love that I bake in the oven like Old Fashioned Sour Cream Donuts & Vanilla Cake Donuts. I was very excited to read that the pâte à choux pastry dough that is used to make cruller donuts bakes well in the oven! Yes! The next day I whipped up a batch of Oven Baked French Cruller Donuts & I was satisfied with the results. They turned out very well in the oven & reminded me of the ones I used to get at the bakery.

 

 
Oven Baked French Cruller Donuts

INGREDIENTS
1 cup water
3 eggs
1 cup all purpose flour
6 Tablespoons butter, sliced
2 teaspoons sugar
¼ teaspoon salt
-Glaze-
1 cup powdered sugar
½ teaspoon vanilla extract
1½-2 Tablespoons milk

INSTRUCTIONS
 

 

  1. In a saucepan bring water, butter, sugar, & salt to a boil.
  2. Lower heat, add in flour and mix well.
  3. Continue to cook & stir it on low-medium heat for about 4-6 minutes, you want to steam out as much water as you can. Be careful to not burn it.
  4. Once a thin layer forms on the bottom of the saucepan turn off heat.
  5. Remove from heat.
  6. Use an electric mixer to beat the dough for 1 minute to cool it down.
  7. Beat in one egg at time, scrapping the sides of the bowl until they are mixed in well.
  8. Preheat oven to 450 F. degrees.
  9. Transfer the dough to a piping bag fitted with a ½ inch open star tip.
  10. Squeeze the dough into circles on a greased or lined cookie sheet, place 2 inches apart.
  11. Bake for 5 minutes. Reduce heat to 350 F degrees & bake for 15 more minutes.
  12. Turn off oven, leave in oven for 5-10 more minutes with door slightly ajar.
  13. Remove from oven & let them cool down.
  14. Prepare glaze, mix powdered sugar, vanilla, & milk together until you get a thin enough glaze to dip or pour over the donuts. Start with 1½ tablespoons milk & add more if needed.
  15. Once donuts have cooled down dip or pour glaze over them. Let glaze set.
  16. They are best eaten fresh or they will get soggy.
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Source thesemisweetsisters.com

Leave a Reply

Your email address will not be published. Required fields are marked *