Tuesday, June 29, 2010

Time to Make the Donuts


French Crueller
Originally uploaded by watchjennybake.
Or is it doughnuts? Neither spelling works for me.

I've had my eye on the recipe for French Crullers in A Passion for Baking for some time. Can you really make donuts without frying them in oil? My house is divided.

These are made by making a Pâte à choux and piping it onto a few pans, then baking and glazing them. They were quick and delicious! I'd make these again.

4 comments:

Kirstin said...

Yum! Share the recipe?

Eliana said...

Hmmmm - these look delicious. Please share the recipe with us.

Me! said...

that looks delicious although I am not sure that I would call it a donut. donuts have a very specific texture that I can't imagine getting from pate a choux. as long as they are good that's all that matters though

Jenny said...

Well, "Me!" - regular cake or yeasted donuts, no. I thought it was awfully close to a cruller, with the eggy lightness.