French Cruller (Dunkin Donuts Copycat Recipe) (2024)

For the Donuts

• ▢ 1¼ cups water 284 grams
• ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
• ▢ 4½ teaspoons granulated sugar 19 grams
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon pure vanilla extract 2 grams
• ▢ 1¼ cups bread flour 150 grams (or all-purpose flour)
• ▢ 4 large eggs 200 grams, room temperature
• ▢ 2 egg whites 70 grams, room temperature

For the Glaze

• ▢ 2 cups powdered sugar 226 grams
• ▢ 1 tablespoon corn syrup 20 grams
• ▢ 2-3 teaspoons water 9-14 grams, hot (180-200°F)
• ▢ 2 teaspoons pure vanilla extract 8 grams

For the Donuts

• In a medium-sized saucepan set over medium-high heat, combine the water, butter, sugar, salt, and vanilla. Bring to a boil. Add the flour and stir until incorporated.

  1¼ cups water, ½ cup unsalted butter, 4½ teaspoons granulated sugar, ½ teaspoon kosher salt, ½ teaspoon pure vanilla extract, 1¼ cups bread flour

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• Continue cooking and stirring the mixture until it begins coating the bottom of the saucepan in places. Remove from the heat.

  

• Carefully transfer the mixture into the bowl of a stand mixer fitted with a paddle attachment.

• Mix on a medium-low speed for a few minutes, or until the mixture has cooled slightly.

  

• While the mixer is running, add the eggs one at a time, letting each one incorporate into the mixture before adding the next.

  4 large eggs, 2 egg whites

• Once all of the eggs have been added, continue mixing until smooth and glossy and the dough starts to hold a little shape.

  

• In a Dutch oven, preheat 3-4 inches of oil to 375°F. Cut a piece of parchment paper into 3-4-inch squares.

• Spoon the dough into a piping bag fitted with a very large open star tip. Pipe dough circles about 3-4 inches in diameter onto the parchment squares.

  

• Place the piped dough circles with the parchment into the preheated oil. Gently remove the parchment paper with tongs and fry for about 2-3 minutes on each side or until a caramel golden color.

• Once cooked and golden, carefully remove the crullers from the oil and place on a wire cooling rack over paper towels to let any excess oil drip out. Repeat the frying process with the remaining dough.

  

For the Glaze

• Add the powdered sugar, corn syrup, hot water, and vanilla to a small bowl. Whisk until smooth. Start with 2 teaspoons of water and add more until desired consistency is reached.

  2 cups powdered sugar, 1 tablespoon corn syrup, 2-3 teaspoons water, 2 teaspoons pure vanilla extract

  

• One at a time, dip the warm crullers into the bowl of glaze. Using a fork, turn the doughnut over to completely cover it with the glaze. Lift the donut out of the glaze and let as much excess glaze drip back into the bowl as possible, then place it onto a wire cooling rack to let the remaining excess glaze drip off.

  

• You can use vegetable shortening in place of the butter. Keep in mind that the flavor will be slightly different.
• While I recommend using bread flour for more stable crullers, you can also use all-purpose flour.
• The easiest way to tell if your choux pastry is cooked to the right consistency is to perform the “V” test. Place a rubber spatula upright into the dough, stir a little, then lift directly up. If the dough forms a “V” shape at the end, it is ready to be piped.
• Pipe the crullers onto individual parchment squares to avoid a mess. Choux dough is sticky and soft and will not hold its shape if you try to lift it with your hands only.
• To prevent the edges from burning, use a wet fingertip to gently press down the point where your crullers meet after piping them.
• Make sure you wait until the oil has been heated to the correct temperature before frying the crullers. Hot oil will give the crullers a nice crisp outside, while the inside will remain soft and delicate.
• Carefully place the crullers into the oil to avoid burning yourself!
• Do not overcrowd the oil; this will reduce the temperature and lead to soggy, undercooked crullers.
• If you notice that your crullers are splitting when frying them, try chilling the dough for 10 minutes before frying the next batch.
• Let the glaze set completely before storing to prevent the crullers from sticking together.

Storage: Store French crullers in an airtight container or Ziplock bag at room temperature for up to 2 days,in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition Facts

French Cruller Recipe

Amount Per Serving (1 cruller)

Calories 153Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 50mg17%

Sodium 87mg4%

Potassium 30mg1%

Carbohydrates 22g7%

Fiber 0.2g1%

Sugar 15g17%

Protein 3g6%

Vitamin A 211IU4%

Calcium 9mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.