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.
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
- 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!