Baked french cruller recipe

Delicious pastry dough is deep fried and glazed with a sweet honey sugar glaze.

My French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts — perfect for the weekend!

Choux Pastry Baked Donuts. This healthy baked donut recipe is simply made out of Choux Pastry, or Pate a Choux. Make awesome French Cruller Donuts with this easy french pastry recipe and top them up with a deliciously tangy Honey Lemon Glaze to make this original dessert even more yum! #chouxpastry #bakeddonuts

Made out of Choux Pastry and topped with a Honey Lemon Glaze, these Baked French Cruller Donuts are so light, fluffy and delicious!

French Crullers are one of the easiest and most delicious kinds of homemade doughnuts you can make. They take about an hour and only a few ingredients.

Copycat Dunkin Donuts Crullers recipe made at home! Crisp on the outside, soft & sweet on the inside & brushed with an easy vanilla glaze!

Imagine biting into a light, airy French Cruller. With a delicate sweetness. That melts in your mouth. This French Crullers Recipe. Is a delightful fusion of simple ingredients. Like butter, flour, and eggs. Transformed into a heavenly dessert. With a glossy vanilla glaze. The process of making these crullers. Is both an art and a joy. From watching the dough puff up in hot oil. To dipping them in the sweet, silky glaze. It's a rewarding experience. That brings a touch of French patisserie…

Recipe: french crullers I went on my annual sandhill crane migration shoot in southern Colorado earlier this week with my shooting partner, Jason. We crammed driving to and from Monte Vista, four shoots, a half day at Wolf Creek (ski resort), and not a lot of sleep into 48 hours.

There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze. These crullers, one of my family's favorites, are the latter. _Note:_ Undercooked crullers will collapse while cooling, so observe the first one and if this happens, increase your frying time (and check your oil temperature) for the rest.