French cruller doughnuts from A Passion For Baking: Bake to Celebrate, Bake to Nourish, Bake for Fun by Marcy Goldman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on September 09, 2014

    A baked version of my favourite doughnut shop indulgence. Made from choux/cream puff pastry that's piped, baked and dipped in a vanilla glaze, these came together quickly and quite easily. I made a half batch each of pastry and glaze and made the doughnuts slightly smaller than suggested so my yield was 16. I had to double the milk in the glaze (which I used in place of water) to get a thin consistency and there wasn't enough of it for double-dipping, but the doughnuts didn't need it. A family favourite.

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