Oven Baked French Cruller

There’s something undeniably special about a French cruller. With their delicate ridges, airy texture, and sweet glaze that clings to every swirl, they feel like the elegant cousin of the traditional donut. But traditionally, these beauties are deep-fried—a delicious method, yes, but not always the easiest or healthiest choice for everyday baking.

That’s where the oven baked French cruller comes in—a lighter, simpler version of the classic that sacrifices none of the charm or flavor. My first memory of a French cruller was at a little bakery my grandfather used to take me to on weekend mornings. We’d sit by the window, and I’d marvel at the way the pastry seemed to melt on my tongue with every bite. Years later, craving that nostalgic taste but looking for a less oily kitchen adventure, I started experimenting with baking instead of frying.

The result? A golden, crisp-tender ring of pâte à choux pastry that puffs up beautifully in the oven and carries the same addictive lightness as its deep-fried counterpart. Finished with a glossy vanilla glaze, this version brings the bakery to your kitchen—no frying, no fuss, just pure pastry bliss.

Why You’ll Love This Recipe:

• No frying required: Less mess, easier cleanup, and healthier.
• Light and airy texture: Classic pâte à choux creates beautiful puff and softness.
• Bakery-style glaze: Sweet and shiny, just like your favorite donut shop.
• Elegant and impressive: Great for brunch, holidays, or weekend treats.

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INGREDIENTS YOU’LL NEED:

For the Choux Pastry:

• 1/2 cup (120ml) water
• 1/2 cup (120ml) whole milk
• 1/2 cup (113g) unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour
• 4 large eggs

For the Glaze:

• 1 cup (120g) powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon pure vanilla extract

How to Make Oven Baked French Cruller:

This elegant pastry may look fancy, but it comes together with just a handful of pantry staples. The key is the choux dough—steamed on the stovetop, piped into delicate rings, and baked to golden perfection.

STEP-BY-STEP INSTRUCTIONS:

1. Preheat and Prepare:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.

2. Make the Choux Dough:
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Once the butter has melted, remove from heat and stir in the flour all at once.

3. Stir and Cook the Dough:
Return the pan to low heat and stir vigorously with a wooden spoon for 2–3 minutes until the dough forms a ball and pulls away from the sides of the pan. This helps dry it out slightly.

4. Cool Slightly, Then Add Eggs:
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. It should be thick but pipeable.

5. Pipe the Crullers:
Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch rings onto the prepared baking sheet, spacing them at least 2 inches apart. You can trace circles onto the parchment as a guide if needed.

6. Bake Until Golden:
Bake at 425°F for 10 minutes, then reduce heat to 375°F (190°C) and bake for another 15–20 minutes, or until puffed and golden brown. Do not open the oven door early, or they may deflate.

7. Cool and Glaze:
Let the baked crullers cool completely on a wire rack. Meanwhile, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Dip the tops of the cooled crullers in the glaze and place back on the rack to set.

HELPFUL TIPS:

• Use a large star piping tip to create that classic cruller shape.
• Avoid opening the oven during baking, especially in the first 15 minutes, to prevent collapsing.
• Let the dough cool before adding eggs or they may scramble.
• Glaze only when completely cool to avoid melting the icing.
• Double the glaze if you like a thicker, sweeter finish.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8–10 crullers
• Category: Pastry, Breakfast
• Method: Oven-Baked
• Cuisine: French-American
• Diet: Vegetarian

NOTES:

• These crullers are best enjoyed the day they’re made, while the exterior is still crisp.
• Store unglazed crullers in an airtight container and glaze just before serving for best texture.

NUTRITIONAL INFORMATION (Per Cruller – Approximate):

• Calories: 190
• Protein: 4g
• Fat: 10g
• Carbohydrates: 20g
• Sugar: 10g
• Fiber: 0.5g
• Sodium: 90mg

FREQUENTLY ASKED QUESTIONS:

Can I make oven baked French crullers ahead of time?
Yes! Bake the crullers ahead and store unglazed in an airtight container. Glaze right before serving.

Why didn’t my crullers puff up?
Make sure your oven is fully preheated, avoid opening the oven door too soon, and ensure the dough isn’t too runny. The right choux texture is key.

Can I freeze baked crullers?
Yes, freeze unglazed crullers and reheat in the oven at 300°F until warm. Add glaze after reheating.

STORAGE INSTRUCTIONS:

Store oven baked French crullers in an airtight container at room temperature for 1–2 days. If glazed, they may soften slightly over time. For best results, store unglazed and glaze fresh.

To freeze: Wrap unglazed crullers tightly and freeze up to 2 months. Thaw at room temperature or warm gently in the oven.

Related Recipes:

If you liked these Oven Baked French Crullers, you’ll definitely enjoy these other airy delights:

• French Crullers
• Irresistible Oven-Baked French Cruller Donuts
• French Crullers
• Homemade Copycat Krispy Kreme Doughnuts

CONCLUSION:

Oven Baked French Crullers bring all the elegance and lightness of the classic pastry, without the need for deep frying. Whether you’re serving them as a breakfast surprise, a brunch centerpiece, or simply treating yourself with a cup of coffee, these crullers are a rewarding—and surprisingly easy—bake. With a glossy glaze and tender crumb, they’re sure to become a repeat favorite in your kitchen.