Oven Baked French Cruller Donuts

French crullers are beloved for their airy texture and delicate flavor, offering a donut experience that feels light yet indulgent. Traditionally fried, crullers are known for their crisp exterior and soft, eggy interior. This oven-baked version provides the same elegance with a healthier twist, eliminating excess oil while keeping the signature puff and golden finish.

The appeal lies in their versatility: they’re perfect for breakfast, brunch, or elegant dessert platters. Their ridged shape, achieved with a star piping tip, makes them visually stunning, while a glossy glaze adds sweetness and shine.

By baking instead of frying, these crullers become approachable for home bakers, requiring less mess and fewer calories. Whether served with coffee, tea, or as part of a festive spread, oven-baked French crullers are a sophisticated treat that elevates any occasion.

What Makes This Recipe Special?

This recipe stands out because it uses pâte à choux dough, the same base used for éclairs and cream puffs. The dough’s unique composition—eggs, butter, milk, and flour—creates a light, airy texture that sets crullers apart from traditional yeast or cake donuts.

By baking instead of frying, the recipe becomes easier, cleaner, and less oily, making it ideal for home kitchens. The baked method also highlights the dough’s delicate flavor, allowing the glaze and subtle aromatics to shine.

Tip: Pipe the dough into rings using a star piping tip to achieve the authentic cruller shape with ridges that hold glaze beautifully.

This recipe is special because it blends tradition with modern convenience. It delivers the elegance of French pastry in a format that’s approachable, healthier, and perfect for everyday indulgence or special gatherings.

Cultural & Culinary Background

Crullers trace their origins to France, where pâte à choux dough was used to create airy pastries like éclairs and profiteroles. The French cruller, shaped into rings and fried, became a staple in bakeries, celebrated for its light texture and glossy glaze.

As French baking traditions spread, crullers were adapted in American bakeries, often appearing alongside cake and yeast donuts. In the U.S., fried crullers gained popularity for their crisp exterior and soft interior, becoming a nostalgic treat in many regions.

Traditionally, crullers were fried in oil, which gave them their signature texture but also made them heavier. Modern adaptations, however, have embraced oven-baking as a healthier, more accessible method. Baking reduces mess, avoids excess oil, and highlights the dough’s delicate flavor.

Today, baked crullers are gaining popularity among home bakers who want the elegance of French pastry without the fuss of frying. They represent a fusion of tradition and innovation, offering a lighter, more refined take on a classic donut.

Flavor Profile Breakdown

Dough: Light, airy, and slightly eggy, providing a delicate base.
Glaze: Sweet and glossy, adding shine and flavor contrast.
Vanilla or Citrus Notes: Subtle aromatic lift that enhances the pastry’s elegance.

Together, these elements create a donut that feels indulgent yet refined. The dough melts in the mouth, the glaze adds sweetness, and the aromatics provide freshness.

Pro Tip: Balance sweetness with a hint of lemon zest in the glaze. This brightens the flavor and prevents the donut from feeling overly rich.

The flavor profile makes baked crullers versatile. They can be paired with coffee for breakfast, served at brunch with fruit, or plated as an elegant dessert. Their balance of airy texture and sweet glaze ensures they appeal to both casual and sophisticated palates.

Step-by-Step Preparation Guide

Step 1: Make Pâte à Choux Dough In a saucepan, heat butter, milk, water, and salt until boiling. Add flour and stir vigorously until a smooth dough forms. Transfer to a mixing bowl and let cool slightly.

Step 2: Add Eggs Beat in eggs one at a time until the dough is glossy and pipeable. The consistency should be thick but smooth.

Step 3: Pipe Dough Line a baking sheet with parchment. Using a star piping tip, pipe dough into rings (donut shapes).

Step 4: Bake Bake at 425°F (220°C) for 10 minutes, then reduce to 350°F (175°C) and bake another 15–20 minutes until golden and puffed.

Step 5: Prepare Glaze Mix powdered sugar with milk, vanilla, and optional lemon zest until smooth.

Step 6: Glaze Crullers Dip warm crullers into glaze or drizzle over the top. Allow to set for a glossy finish.

Tip: Use a star piping tip for traditional ridges that hold glaze beautifully.

Common Mistakes to Avoid

Underbaking: Causes crullers to collapse. Bake until golden and firm.
Overmixing Eggs: Leads to dense texture. Add eggs gradually and stop when dough is glossy.
Skipping Glaze: Reduces authenticity. The glaze is essential for flavor and presentation.
Incorrect Oven Temperature: Too low prevents puffing, too high burns the exterior. Start hot, then reduce.
Not Using Parchment: Dough may stick. Always line baking sheets.

Tip: Bake at high heat initially to encourage puffing, then reduce for even cooking.