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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    hunnee ate it and said...
    ahhh thanks for another very wonderful recipe, this one is another keeper 555555
    Was this review helpful? Yes Flag
    " It was excellent "
    magali777 ate it and said...
    Mmmmm.....
    Was this review helpful? Yes Flag
  • maggiehc 6 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
    Was this review helpful? Yes Flag
    " It was excellent "
    danadooley ate it and said...
    These sound good. Especially the cherry glaze. I do love cruellers and eclairs. Thanks for posting.
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    I missed your dessert postings!! Great one..
    Was this review helpful? Yes Flag
  • maggiehc 6 years ago
    Yum! I'm going to attempt these and maybe try to make just half the recipe. That's a LOT of donuts!
    Was this review helpful? Yes Flag
  • missginnylee 6 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds great!
    Was this review helpful? Yes Flag
  • jett2whit 6 years ago
    We used to call crullers "tractor wheels"...I bet these smell heavenly too! Jett
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 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!
    Was this review helpful? Yes Flag
    " 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.
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 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
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes