These crullers can be enjoyed as a sweet or savory treat, depending on your preference. For those following a strict carnivore diet, leave out the optional ingredients for a deliciously buttery and salty side to go next to your meat. Savory or sweet, they also go great with coffee at breakfast.
Yield: 6 donuts
Serving size: 1 donut
- 4 large eggs
- 10 large egg yolks
- 4 oz. salted butter, melted
- 2 tsp. baking powder
- 2 tsp. pure vanilla extract
- 3-4 heaping teaspoons (or to taste) of your preferred sweetener
- ground cinnamon
- Preheat your oven to 350° F.
- Butter 6 cups of a donut mold. If your mold is silicon, place it on a baking sheet for stability.
- Place the eggs, egg yolks, baking powder, and butter into a large bowl.
- If using the optional ingredients, add the vanilla, sweetener, and a dash or two of the cinnamon to the bowl. The batter will taste salty until you’ve added just enough sweetener, but be careful not to make them sweeter than you like.
- Whisk well, until smooth.
- Pour the batter into a large measuring cup. This will make distributing the batter into the donut mold easier and less messy.
- Distribute the batter evenly between the 6 prepared cups in the donut mold.
- Place the donuts into the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle of the donut comes out clean. They should be golden brown.
- Place the donuts on a cooling rack until they are just cool enough to safely remove from the donut mold, but still hot.
- If you’re making the sweet version, shake more cinnamon on both sides of the donuts.
- Allow the donuts to cool completely before storing.
- Store cooled donuts in a covered container or zippered bag in the refrigerator.
- These donuts may be eaten warm, cold, or at room temperature.