I can't believe these came from my kitchen! They taste like something you'd get at a bakery. After making cream puffs for Christmas, I wanted to try my hand at a donut I absolutely covet, the French Cruller. What are French Crullers? They're a pate choux dough that's fried, then glazed. These are easy to make because they're baked instead of fried. To lower the sugar, I used some Truvia Confectioners Sugar in the glaze. I swear you'll never know these are healthier or suspect how easy they are to make. They taste very close to the fried version.
Here are the stats: my baked version is 187 calories while Dunkin's version is 220. I've reduced the sugar from 10g to 6g.The saturated fat went from 15 grams to 11. Both are pretty low in carbs. Mine has 21 grams of carbs. If you try the recipe, please let me know what you think!
NOTE:
- The piping width is 1/2 inch. I used "Celebrate It" #6B star tip from Michael's.
MAKEHEAD INSTRUCTIONS:
- Dough can be made in advance. Refrigerate it in the piping bag up to 3 days in advance. Put the dough into a piping bag fitted with the tip, wrap the pastry tip end in plastic wrap proceed with the recipe.
- Dough can be frozen. Thaw in refrigerator overnight, pop into pastry bag fitted with tip and proceed with the recipe.
- You can make the donuts, bake them off and then thaw overnight in fridge and glaze in the morning.
RECIPE:
Makes 5 donuts and 1 donut hole
Per donut: 187 cals/11g total fat/6g saturated fat/23g carbs/6g sugar/4g protein
Makes 5 donuts and 1 donut hole
Per donut: 187 cals/11g total fat/6g saturated fat/23g carbs/6g sugar/4g protein
FOR DONUTS:
4 oz water
2.35 oz all-purpose flour
4 oz eggs, weighed in their shells (approximately 2 large eggs) at room temperature
1/4 tsp Kosher salt
1/4 tsp vanilla extract
2.35 oz all-purpose flour
4 oz eggs, weighed in their shells (approximately 2 large eggs) at room temperature
1/4 tsp Kosher salt
1/4 tsp vanilla extract
1. Preheat oven to 375°F. Oven rack should be in center.
2. Place salt, water and butter in a medium sized saucepan over medium heat. When the water is starting to boil (the butter will be melted) stir. Take pot off heat and add the flour. Mix in the flour well so that all the water is absorbed. Return the pan to the heat (medium).
3. Cook the dough for 1 – 3 minutes (over medium heat) while you mix and move it by flattening it around the pan. The dough will pull away from the sides of the pan and either form a film on the bottom of the pan (if it's stainless steal) or if nonstick, oil droplets will form on the bottom of the pan.
4. Transfer the dough to a stand mixer bowl, and on the mix setting let it cool down by mixing for a few minutes. Beat your eggs well, set aside. Add the vanilla extract, and then add eggs one at a time, mixing well after each addition. Add them little by little until the dough forms a v when you take a bit between 2 fingers and pull it apart. You may not use up all the eggs. Sometimes I have a 1/4 eggs' worth left.
5. Line a baking pan with parchment paper.
6. Using a 3 inch cookie cutter, trace 5 circles on the parchment, spaced about a 1/4 inch apart. Flip the tracings so the traced side is down. Pipe the choux onto the perimeter of the circles. Then with a damp finger, flatten the peak and any points.
7. Bake in preheated oven for 18-20 minutes in the center of the oven, or until the choux pastry puff up and are golden brown on top. Do not open the oven door until the pastry is golden brown. At the golden brown stage, pull out and prick the sides of each donuts a few times with a toothpick to allow let them dry out in the oven while baking. Put back in the oven for 2 minutes.
8. Remove from the oven, and let the choux pastry cool completely in a draft-free area. I like to allow mine to cool off in the kitchen since the oven is still warm and drafts are minimal. A drafty location may make them collapse while cooking. Allow to cool completely before glazing.
FOR GLAZE:
1/2 cup confectioners sugar
1/2 cup Truvia confectioners sugar
2 tbs low-fat half & half
1/2 tsp low-fat half & half (might not need)
2 spritzes avocado cooking oil
1. In a bowl wide enough to dip the donuts, whisk the sugars together until all lumps are removed.
2. Add 1 tablespoon half & half and the spritzes avocado cooking oil. Add the other tablespoon half & half. Stir very well to remove lumps. The glaze should be thick but also runny when a lifting it up with a spoon. Add 1/4 tsp - 1/2 tsp more half & half if it's not thick enough.
3. Dip each donut into the glaze and allow to set on a wire rack.
Choux recipe from flavor bender.
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