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How to make it

  • Preheat oven to 400F. Line baking sheets with parchment paper or a silpat. Do not grease.
  • Sift flour and nutmeg together onto a sheet of parchment or wax paper, set aside.
  • Add vanilla to eggs but do not break the yolks. Set aside.
  • In a large saucepan, stir water, sugar, and salt together over medium heat.
  • Stir in butter and allow it to melt, stirring occasionally.
  • Increase heat, and bring mixture to a rolling boil.
  • Stir in flour mixture all at once.
  • Beat with a *wooden* spoon until mixture forms a ball that leaves the sides of pan. Beat vigorously 1 to 2 minutes before removing from burner and turning out into a standing mixer bowl with the paddle attachment.
  • Beat mixture 5-7 minutes on low speed, until the bottom of the bowl is touchable.
  • Add eggs and vanilla, 1 at a time, until mixture is smooth and glossy.
  • Spoon choux paste into a large pastry bag fitted with a medium-large star tip (such as Ateco #6). Leaving some space between each, make 4" rings of batter with another circle directly on top.
  • You can spoon the paste into rings on the parchment if you don't have a pastry bag.
  • Bake 15 minutes.
  • Reduce oven to 375F and bake a further 15 to 20 minutes or until light in texture and medium brown all over.
  • Cool.
  • For glaze, combine all ingredients with a whisk until a fairly thick yet drippable consistency forms. Add more water as necessary.
  • Dip cooled crullers completely into glaze, and allow to set completely on a wire rack set above a cookie sheet or a piece of parchment.

Reviews & Comments 12

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    " It was excellent "
    hunnee ate it and said...
    ahhh thanks for another very wonderful recipe, this one is another keeper 555555
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    " It was excellent "
    magali777 ate it and said...
    Mmmmm.....
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  • maggiehc 10 years ago
    I made these today and they were excellent! I substituted raspberry juice (from strained frozen raspberries) for the cherry juice. Here's a picture of mine: http://doghillkitchen.blogspot.com/2008/03/raspberry-baked-cruller.html
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    " It was excellent "
    danadooley ate it and said...
    These sound good. Especially the cherry glaze. I do love cruellers and eclairs. Thanks for posting.
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    " It was excellent "
    ahmed1 ate it and said...
    I missed your dessert postings!! Great one..
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  • maggiehc 10 years ago
    Yum! I'm going to attempt these and maybe try to make just half the recipe. That's a LOT of donuts!
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  • missginnylee 10 years ago
    sounds wonderful, I just cleaned out my fridge and tossed a jarof m.cherry juice! I ate the last cherry... next time i'll be ready, thanks!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds great!
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  • jett2whit 10 years ago
    We used to call crullers "tractor wheels"...I bet these smell heavenly too! Jett
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  • jo_jo_ba 10 years ago
    For the choux paste you wont be able to sub honey in because the consistency will bee too sticky to pipe. How about something like Sucanat or a raw sugar ground in a mortar and pestle or a food processor? For the frosting you'd again have to grind up some "safe" sugar with the addition of 1/4 cup or so cornstarch for it to set. Hope that helps, and thanks for the comments!
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    " It was excellent "
    grandmommy ate it and said...
    These sound wonderful jo_jo_ba. Wonder what adjustments would have to be made to substitute honey for the sugar? My husband always asks that question, he doesn't eat refined sugars. This sounds like a five to me.
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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 156.0
    Total Fat: 7.9 g
    Cholesterol: 73.2 mg
    Sodium: 18.0 mg
    Total Carbs: 18.0 g
    Dietary Fiber: 0.6 g
    Protein: 2.8 g
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