Oven Baked French Cruller Donuts

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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

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



  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.
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