Baked French Crullers

RECIPE:

Makes 5 donutes 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

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.