Dunkin Donuts French Cruller Copycat Recipe

Many don’t know this fact about me, but I had a summer job at Dunkin’ Donuts, and I absolutely loved every second of it. My favorite donut was and forever will be the Dunkin’ Donuts French Cruller. Nothing beats its sophisticated taste and look, more of a pastry than a donut, it steals your heart with its soft inside and crunchy top!

Growing up in Eastern Europe in the post-Soviet era, as a kid, I only saw the famous American donuts in movies. Finally, when I moved to the States, I discovered a new world of pastries and fell in love with them. Fluffy pillows that will lure you with their sweet aromas. From chocolate cake baked donuts to strawberry custard-filled donuts, I keep adding to my fantastic collection of donut recipes.

Making the French cruller at home is so easy with just a few ingredients, no yeast, and just 30 minutes before you bite into this heavenly goodness. I am completely obsessed with its fancy crumb and melt-in-your-mouth texture. These donuts do not need a lot of glaze or fancy fillings; these are a classic, an ode to precise pastry texture that speaks for itself.

With my recipe, anyone can make the perfect French Cruller at home! The donut is fried to golden perfection and drizzled with a simple sugar glaze. Because sometimes the best desserts are those that take us back to the roots, sometimes less is more. If you are like me, you will not be able to stop at just one, and I don’t judge you; I support and encourage you.

Why you will love this recipe 

• Most Dunkin’ Donuts no longer sell them: Due to some unfortunate events in some parts of the world, most Dunkin’ Donuts have stopped selling these delicious donuts, so the only way to get them is to make them myself.    
• Homemade is better: With this recipe, the crullers are soft and fluffy, with a buttery, sweet topping. I love that I can control the quality of the ingredients, too.
• No yeast needed: There is no yeast in this easy donut recipe, so while it may sound and look fancy, it’s very doable.
• They look so fancy: These donuts look so cute. You can also be creative by coloring the glaze or adding sprinkles. They are ideal for brunches and can be easily adapted for parties and baby showers.

What you will need

• Frying oil: I like to use canola oil for frying because it has a light, neutral flavor and a high smoke point.
• Dry ingredients: I use all-purpose flour because it has the right amount of protein for a stable structure and a light and tender texture.
• Wet ingredients: I use three whole eggs for leavening, moisture, and structure. I also use two egg whites to generate enough steam, making the dough airy and delicate with a custard-like texture. The butter must be unsalted so I can control the amount of salt in my crullers. It also has a lower water content than salted butter. 
• Seasonings: I also add a little granulated white sugar for added sweetness and a pinch of salt to enhance the other flavors. 
• For the glaze: I use powdered sugar because it dissolves quickly in cold milk, making the glaze smooth as silk.

How to prepare

Prep the baking sheet: First, I cut parchment paper into 12 squares about the size of my hand, place them on a baking sheet, and spray them with a light mist of baking spray.

Make the glaze: I mix the powdered sugar and milk until smooth, with no lumps remaining. I set that aside until later. 

Mix the batter: Next, I heat one cup of water, the butter, and sugar in a medium pan over medium heat until the butter melts, stirring frequently. 

Add flour: Then, I use a wooden spoon to stir in one cup of flour, quickly working it into the butter. I cook it for 2 minutes, stirring continuously, to remove excess moisture from the batter and cook out the raw flour flavor. 

Finish the batter: I transfer the batter to the bowl of my stand mixer with the paddle attachment and mix it for 1 minute on medium-high to cool it. Then, I turn the speed down to medium and mix in the eggs one at a time, stirring well between each addition before incorporating the egg whites. The dough should be shiny and thick.

Make the donuts: While I wait for the oil to heat in a heavy-bottomed saucepan, I put the batter into a pastry bag with a star tip and pipe the donuts onto the prepared parchment squares. 

Cook the fish: Once the oil reaches 370 degrees F, I use a spatula to place the donuts into the oil, parchment paper side up. After a few seconds, I remove the parchment paper. I let them cook for one minute on each side, until they are puffy and light golden brown. I only cook three or four at a time to keep them from getting crowded. 

Let it rest: After they are done, I remove them, letting the excess grease drip into the pan, and place them on a cooling rack with paper towels underneath.

Glaze and serve: After letting the grease dissipate for about 30 seconds, I dip them into the glaze and let them rest for 30 minutes before serving. 

Expert tip

Parchment paper perfection

Using parchment paper to make these crullers is such a great idea, but making a template is even more ingenious! To make these crullers look perfect without worry, use a round cookie cutter, biscuit cutter, or a cup about 3 inches across, and trace it with a large black marker on each square. Then, flip the squares upside down and use the drawing to guide you. 

More tips to consider:

• If you don’t have a piping bag, use a plastic baggie with the star tip attached to one corner.
• Do not overcrowd the oil, or the donuts will end up soggy and oily. 
• If the crullers split while frying, chill them for 10-15 minutes before cooking the next batch. 
• Make sure they are cooked through, or they can collapse. 
• Also, use an oil or candy thermometer to keep the oil at 370 to 375 degrees F when cooking. 

Recipe variations and add-ins:

• Chocolate crullers: The key to chocolate crullers is about ¼ cup of cocoa. This is one of my favorite ways to enjoy these donuts. 
• Fruity addition: To add a fruity touch to these yummy crullers, I like to top them with strawberry jam. 
• Caramel sauce: For something more decadent and rich, I like to drizzle my homemade caramel sauce on them. 
• Make them festive: Sometimes, when I want to make them look more festive, I add some rainbow sprinkles on top. 
• Other flavors: These tasty treats can be made in many different flavors using extracts like banana, lemon, raspberry, or amaretto. 
• Zesty crullers: Another way to flavor these donuts is with some lemon, lime, or orange zest. The addition gives them a tangy flavor without being overly sweet. 

Serving suggestions:

The obvious way to serve these Dunkin Donuts French cruller copycat donuts is with a cup of coffee, like my ‘adult’ only’ Irish coffee. Made with whiskey, sugar, coffee, and whipped cream, this delicious drink is not just for St. Patrick’s Day anymore. For the kids and non-drinkers, my homemade white hot chocolate is always a hit when I serve these crullers. They seem to go together perfectly. 

Another way to enjoy these crullers is part of a breakfast charcuterie board alongside prosciutto, smoked salmon dip, and baked brie. These all seem to complement the eggy flavor of the donuts. When I serve these for brunch, I like to include strawberry scones and homemade eclairs. 

How to store leftovers:

• Refrigerate: These crullers are best when eaten right away, when they are crispy on the outside and moist and steamy on the inside. But they can be kept in the fridge for two or three days in a sealed container.   
• Freezing: To freeze, wrap each donut in plastic wrap, then in foil, and place in a ziploc bag. Freeze for up to 3 months.
• Thaw: Transfer the frozen donuts to the fridge and let them thaw overnight.  

Frequently asked questions

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