Dunkin Donuts French Cruller (Copycat)
Dunkin Donuts French Cruller donuts are made in the comfort of your home, with just a few ingredients. Also, the donuts are yeast free and will be ready in less than 30 minutes.
I am a big fan of donuts, and making them at home is making me love them even better. For other donuts recipes, check the Chocolate Cake Baked Donuts and Ricotta Donuts Recipe.
Dunkin Donuts French Cruller (Copycat)
Today I am sharing with you a Copycat recipe for Dunkin Donuts French Cruller that are hands down my favorite donuts ever. Also, I can never buy just one, and I completely obsessed with its fancy crumb and sweet taste. The donuts are covered in minimal glaze, just like you see above. However, I prefer my French Cruller to have some extra glaze, which you can see from the photos below.
I kept some of the French Crullers with minimal glaze. Similarly, I figured that if I decided to make my own Dunkin Donuts French Cruller , I can go big or go home,!
The French Crullers are more sophisticated donuts. Also, I always imagine that it must be served on the streets of Paris. They have a beautiful shape, since are piped using a star tip. These donuts are probably one of the easiest donuts to make because no yeast is involved. Also, just a few ingredients are needed, and you can have donuts ready in 30 minutes!
Why You’ll Love These French Crullers
- First, they are rich and puffy and are a show stopper dessert.
- Also, easy to find ingredients and minimum prep work and dishes to clean.
- Perfect for brunch parties and for bigger crowds.
- In addition, cheaper alternative than buying them from the store.
The Dunkin Donuts French Cruller has a beautiful, crunchier top with a softer, pastry like inside. This recipe makes the perfect French Cruller at home! The donut is fried to golden perfection and drizzled with a simple sugar glaze. The Dunkin Donuts French Cruller is me and my mom’s favorite dessert, I just can’t wait to make some for her.
Dunkin Donuts French Cruller
- 1 cup hot water
- 6 tablespoons unsalted butter 85 grams, cut into cubes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- pinch salt
- 3 large eggs room temperature
- 2 egg whites room temperature
- vegetable oil for frying
- 1 1/2 cup powdered sugar
- 2-3 tablespoons milk
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- Cut 12 squares of parchment paper, the squares must be approximatively the size of your palm. They will be used to pipe the donuts onto. Arrange them on a baking sheet and spray with baking spray. Set aside.
- In a large medium bowl mix powdered sugar and milk until well combined. The mixture must be smooth with no lumps and it should be a little thick, but still pourable. For a more transparent glaze, add one extra tablespoon of milk. For a thicker glaze add less milk. Set aside.
- In a medium sauce pan over medium heat combine water, butter, granulated sugar and salt until completely incorporated and the butter is fully melted. Stir often.
- Once the butter is completely melted, using a wooden spoon stir in 1 cup of flour, and work very quickly to incorporate the flour into the butter mixture over medium heat. Cook it on medium heat for 2 minutes, stirring continuously. This will remove the extra moisture from the batter, and make the donuts lighter.
- Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment and mix the batter for 1 minuts on medium - high speed to cool it off.
- Reduce mixer speed to medium and mix in the eggs one at a time. Followed by the egg whites, mix until fully combined and the mixture is shiny.
- Transfer the mixture to a large pastry bag fitted with a large star tip and pipe the donut rings onto the prepared paper squares.
- Fill a heavy bottomed sauce pan with 2-3 inches of vegetable oil, once the oil reaches 370F reduce the heat to medium low and start frying the donuts.
- With the help of a spatula transfer a donut to the pan, parchment paper side up, fry for a few seconds and using chopsticks remove the paper and discard. Fry the donuts 1 minute per side, until puffy and golden brown.
- Remove from the pan and place on a cooling rack, using a spoon pour some of the glaze immediately onto the donut.
- Repeat with the remaining donuts.
- Let the glaze settle for 30 minutes. Serve!
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