Dunkin Donuts French Cruller Recipe
Indulge in the light and airy goodness of homemade Dunkin Donuts French Cruller Recipe. These delightful pastries, perfect for breakfast or a snack, are coated in a sweet glaze that will satisfy your cravings. Easy to make, they're a delicious treat to enjoy any time!
Equipment
- Wooden Spoon
- Skillet
- Mixing Bowl
- Large Pot
Ingredients
- 1 cup Water
- 1/3 cup Unsalted Butter
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
- 1 cup All-Purpose Flour
- 3 large Eggs
- Vegetable Oil for frying
- 1 1/3 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Honey
- 3 – 4 tablespoons Water
Instructions
- Start by bringing 1 cup of water, 1/3 cup of unsalted butter, 1 tablespoon of sugar, and 1/4 teaspoon of salt to a boil in a saucepan over medium heat. Watch as the butter melts and combines with the water, creating a rich base for the dough.
- Once it reaches a rolling boil, remove the saucepan from the heat. Stir in 1 cup of all-purpose flour all at once, using a wooden spoon. The dough will come together quickly, forming a thick mixture.
- Let the dough cool for about 15 minutes. This step is crucial as it allows the mixture to settle and cool down before adding the eggs.
- After cooling, add 3 large eggs one at a time to the dough, stirring well after each addition. The mixture will become smooth and glossy, a sign it’s ready for the next step.
- For added lightness, gently fold in 1-2 slightly beaten egg whites into the mixture. This will help aerate the dough, ensuring the crullers are fluffy.
- Cut small squares of parchment paper, about 4 inches by 4 inches each. Place them on a baking sheet and set aside for later.
- Fill a piping bag fitted with a large star tip, such as a Wilton 199 or Ateco 869, with the dough. Make sure it’s tightly packed for easy piping.
- In a heavy-bottomed pot, fill it with vegetable oil to a depth of at least 4 inches. Heat the oil to 370 degrees Fahrenheit; you can test with a small drop of dough—it should bubble vigorously.
- Pipe the dough in a circular motion onto the prepared parchment paper, forming the crullers. Depending on your pot's size, fry in small batches to avoid overcrowding.
- Carefully place each cruller into the hot oil, parchment paper side up. Fry for about 1 to 2 minutes on each side until they turn a beautiful golden brown. If they start to burn, lower the heat slightly.
- Once cooked, remove the crullers from the oil and place them on a cooling rack to drain excess oil.
- While they cool, prepare the glaze. In a bowl, mix 1 1/3 cups of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of honey, and enough 3 to 4 tablespoons of water to achieve a smooth consistency.
- Dip each cooled cruller in the glaze, allowing any excess to drip back into the bowl. Then place them back on the cooling rack to set.
Notes
- Storage: Keep leftover crullers in an airtight container at room temperature for up to two days. They’re best enjoyed fresh!
- Freezing: You can freeze unglazed crullers. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be glazed after heating.
- Pairing: These crullers pair excellently with coffee or a hot cup of tea, making them perfect for breakfast or brunch.
- Variations: Experiment with different glazes, such as chocolate or lemon, to give your crullers a unique twist!
- Serving Size: This recipe yields about 12 crullers, perfect for sharing with family or friends.