Easy Oven-Baked French Crullers (Light & Airy Pastry Recipe)
These easy oven-baked French crullers are light, airy, and delicately crisp with a soft, tender center. Made without frying, they’re a simpler take on the classic pastry, finished with a sweet glaze for the perfect touch. Ideal for breakfast, brunch, or dessert, these crullers are elegant, delicious, and easy to make at home.
Equipment
- Saucepan
- Wooden spoon
- Mixing bowl
- Electric mixer (optional)
- Piping bag with star tip
- Baking sheet lined with parchment paper
Ingredients
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- Pinch of salt
- Glaze of choice (vanilla, chocolate, citrus)
Instructions
- Make Dough: In a saucepan, bring water, butter, and salt to a boil. Stir in flour until a ball forms. Cook briefly to dry the dough.
- Add Eggs: Transfer dough to a bowl. Beat in eggs one at a time until smooth and glossy.
- Pipe Crullers: Spoon dough into a piping bag fitted with a star tip. Pipe rings onto parchment-lined baking sheet.
- Bake: Bake at 425°F (220°C) for 10 minutes, then reduce to 350°F (175°C) and bake another 15 minutes until golden and puffed.
- Cool & Glaze: Let crullers cool slightly, then dip or drizzle with glaze. Serve fresh.
Notes
- Crullers are best enjoyed the same day—they lose crispness quickly.
- For make-ahead, bake and freeze unglazed crullers, then refresh in the oven and glaze before serving.
- Add citrus zest or spices to the glaze for seasonal flair.
- Avoid opening the oven door during the first 10 minutes—steam is essential for proper rise.