Dunkin Donuts French Cruller (Copycat)
This Dunkin Donuts French Cruller copycat is light, airy, and irresistibly crispy! Make fresh, homemade crullers with a sweet glaze that will vanish in minutes.
Equipment
- Medium Saucepan
- Whisk
- Pastry bag with a star tip
- Deep frying pan or Dutch oven
- Cooling rack
- Mixing Bowl
Ingredients
- 1 cup hot water
- 6 tablespoons unsalted butter cut into cubes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- a pinch salt
- 3 large eggs room temperature
- 2 egg whites room temperature
- vegetable oil for frying
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk
Instructions
- In a medium saucepan, combine 1 cup of hot water and 6 tablespoons of unsalted butter. Stir over medium heat until the butter is completely melted.
- Remove the saucepan from heat. Add 1 cup of all-purpose flour, 1 tablespoon of granulated sugar, and a pinch of salt. Stir vigorously until the mixture forms a ball of dough.
- Let the dough cool for a few minutes, then add 3 large eggs and 2 egg whites, one at a time, mixing well after each addition until the dough is smooth.
- Heat vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C). Transfer the dough into a pastry bag fitted with a large star tip.
- Pipe the dough into the hot oil, forming rings about 3 inches in diameter. Fry a few at a time, avoiding overcrowding.
- Fry the crullers for about 3-4 minutes on each side until golden brown and puffy. Remove and place on a cooling rack to drain excess oil.
- In a mixing bowl, whisk together 1 ½ cups powdered sugar and 2-3 tablespoons milk until smooth to make the glaze.
- Dip the tops of the slightly cooled crullers into the glaze, letting excess drip off, then place back on the cooling rack.
- Serve the crullers warm with your favorite coffee or tea and enjoy!
Notes
- Use room temperature eggs to achieve a smoother dough texture.
- For a seasonal twist, add pumpkin spice, peppermint extract, lemon, or vanilla bean to the glaze.
- Store leftover crullers in an airtight container at room temperature for up to 2 days or freeze for longer storage.