Dunkin Donuts French Cruller is a light and flaky donut with honey vanilla glaze. Crullers are one of Dunkin’s most popular donuts and you can make them at home with this copycat recipe.
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This Dunkin Donuts french cruller is an extremely light, airy, and sweet take on the classic donut! It is also quite crunchy, unlike any other donut, and is completely delicious.
Tips and Tricks to Making the Perfect Pate a Choux
Pate a Choux is a french kitchen staple recipe. Perfect for making french donuts. Try out these tips to make the best Dunkin Donuts french cruller:
- When you are making the pate a choux, you add flour to hot water and milk. Instead of turning the heat off when the water and milk are hot, allow it to heat up the flour mixture a bit to allow it to dry out the dough and cook the flour a bit. It will enhance the flavor of the Dunkin Donuts french cruller recipe.
- Beat your eggs together before you put them into the blender. You will want to add them in parts to make sure to not add too much egg. Depending on the humidity and then flour you are using you might not need as much egg one day as you do the next.
By beating the eggs together you can easily add half of an egg rather. This will make sure the dough does not get too wet. When the dough is too wet you will not get the shape or texture you are looking for.
- Be patient! Getting the dough to the correct consistency is key. It will determine how your french cruller will turn out.
How to Perfect the Art of Frying a Dunkin Donut French Cruller
When frying donuts you will want to make sure that you have a pan that will heat everything evenly. I having tried a few pans for making donuts and I think my largest iron skillet is my favorite thus far.
The temperature of the oil is also crucial to making delicious french crullers. You don’t want the oil to be too cool because then the dough has to sit in the oil for too long for it to begin to cook and will absorb the oil.
If the oil is too hot you will cook the outside of the donut much faster than the inside leaving the cruller too doughy. You will want to have the temperature of the oil to be 370 degrees Fahrenheit.
The other trick is getting the pretty circular crullers into the pan. Since this is a more delicate dough, you will want to pipe the shape onto a piece of cut parchment paper.
Then you can lift the piece of parchment paper along with the dough into the oil and wait for the cruller to pop off. Once that has happened, take your tongs and fish out the parchment paper.
The Best Way to Store French Crullers
When you are done making the french crullers, you will either eat them or keep them for another time. Unlike most things, french crullers can sit on a plate at room temperature overnight.
Since these french donuts already have a crispy outside and a light and airy inside, there is little to no moisture that you need to preserve, making an airtight container unnecessary.
So, save yourself the dishes and feel free to leave them on the counter for the next time you want to eat them. That is assuming you did not eat them all the same day. I find these crullers dangerously delicious so they do not last long before they have all been eaten.
Here’s a list of what you need:
- Unsalted butter
- All-purpose flour
- Vegetable oil for frying
- Powdered sugar
- Vanilla extract
- Pastry piping bag
- Large star tip for piping bag
- Deep fryer or large heavy pot
- Wire cooling rack
How to Make French Cruller
- Bring water, butter, sugar, and salt to a boil then remove it from the heat.
- Stir in the flour until a smooth dough forms.
- Let it cool before adding the eggs and egg whites one by one.
- Cut 4-inch squares of parchment paper.
- Fill a piping bag with the dough.
- Fill a pot with vegetable oil, at least 4 inches deep.
- Heat the oil to 370 degrees.
- Pipe each cruller on a piece of parchment paper.
- Depending on the size of your pot, fry the crullers in small batches.
- Place each cruller in the hot oil.
- After 1½ to 2 minutes turn the crullers over.
- Place each cruller on a wire cooling rack before glazing.
- Make the glaze by mixing powdered sugar, vanilla, honey, and water together.
- Dip each cruller in the glaze and place it on the rack.
Enjoy a Dunkin Donuts beverage with your cruller!
Favorite Breakfast Recipes
Check out more of my easy breakfast recipes and the best copycat fast food recipes here on CopyKat!
Dunkin Donuts French Crueller
Dunkin Donuts French Cruller is a light and flaky donut with honey vanilla glaze. Get the easy copycat recipe to make the best French Crullers at home. Freshly made homemade glazed French crullers for breakfast are a wonderful treat.
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French Crueller ingredients
- 1 cup water
- 1/3 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1-2 egg whites, slightly beaten
- vegetable oil for frying
- 1 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 3 – 4 tablespoons water
Bring the water, butter, sugar, and salt to a boil and remove from heat.
Stir in the flour until a smooth dough forms.
Let it cool for about 15 minutes before adding the eggs and egg whites one by one.
Once the dough is ready, cut small squares of parchment paper 4 by 4 inches.
Fill a piping bag with the dough, use a very large star tip a Wilton 199 or an Ateco 869 are recommended.
Fill a pot with vegetable oil, at least 4 inches deep.
Heat the oil to 370 degrees and check with a small drop of dough. the dough should bubble and cook rapidly.
Pipe each donut on a piece of parchment paper.
Depending on the size of your pot, fry the crullers in small batches.
Place each cruller in the hot oil, facing parchment paper up.
Cook for about 1 to 2 minutes on each side, the pastry should brown. Should the donut begin to burn remove the donut, and turn down the heat. But don’t worry, the lightly burnt ones are also delicious with the glaze.
Place each donut on a cooling rack before glazing.
Make the glaze by mixing the ingredients with a hand mixer.
Dip each cruller in the glaze and place it on the rack.
Calories: 324kcal | Carbohydrates: 23g | Protein: 3g | Fat: 25g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 71mg | Potassium: 33mg | Fiber: 1g | Sugar: 15g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg