Baked Crullers

Simple vanilla crullers with a toasty, buttery kick. Yield: 3 crullers

Baked Crullers

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup all purpose flour, sifted

  • ¾

    teaspoon baking powder

  • ¼

    teaspoon baking soda

  • ½

    teaspoon salt

  • cup organic cane sugar

  • 3

    Tbsp butter

  • 1


  • ½

    cup skim milk

  • 1

    tsp vanilla extract


Preheat oven to 350F. Lightly oil the cruller pan (you only need to oil half the pan). Add all the dry ingredients together in a medium bowl. Give it a stir to make sure everything's mixed. Melt the butter over medium low heat in a saucepan. Wait about 3 minutes before scooping two Tbsp out into a small bowl and removing the butter from the heat. If you have, wait until the butter actually browns before removing 2 Tbsp to reserve. In a separate bowl, mix together the wet ingredients including the butter. Continue stirring to keep the egg from curdling in the warm butter. Mix the wet ingredients with the dry ingredients, and stir just until incorporated. Using a spoon, scoop the batter into the pan. Fill about 1/2 - 2/3 full. Smooth the batter out to make sure the cruller is even. Bake for 22-25 minutes. Keep an eye on them to ensure they don't brown too much. Cool for 5 minutes, then transfer to a wire rack to cool completely. Feel free to make a glaze or frosting or to roll them in cinnamon sugar.


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