Dunkin Donuts French Cruller Recipes

FRENCH CRULLER RECIPE (DUNKIN' DONUTS COPYCAT)

Steps:

• Prepare a container to hold a large-tipped piping bag and brush your parchment paper squares with vegetable oil or cooking spray.
• Bring the water, milk, butter, sugar, and salt to a brisk boil in a heavy-bottomed saucepan.
• Over medium heat, mix in the flour all at once in your butter and sugar mixture. Stir until the flour is well incorporated, anywhere from 2 to 5 minutes. You'll know if you've done this correctly once the dough no longer sticks to the sides of your saucepan.
• Transfer the dough onto a mixing bowl attached to a hand beater. Beat the dough for 1 to 3 minutes to cool down briefly.
• Reduce the mixer to medium speed and add 2 eggs. Beat until evenly incorporated.
• Gradually add the next egg, beating constantly, until all 5 eggs are used up. In this way, it will allow the dough to be elastic and can hold a shape.
• Preheat your vegetable oil, ready for frying.
• Pipe a ring of dough onto each of the greased parchment paper squares, roughly 1-inch diameter. You can freestyle from this point with different shapes or even a larger circle, but keep in mind that the dough will double in size while deep-fried.
• When the oil has reached temperature, carefully place a cruller by holding the paper and sliding it into the hot oil. Do this one at a time.
• Deep fry the cruller for about 3 to 5 minutes until it turns golden, then flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels.
• Mix the confectioners' sugar, honey, and milk until smooth.
• When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set it on a cooling rack to let the drip runoff.
• When the glaze has set, the crullers are ready to serve.
• Serve with the ⅓ cup of honey glaze on the side. Enjoy!

DUNKIN DONUTS FRENCH CRULLER

Steps:

• 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!

CRULLERS

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE - (3.8/5)

Steps:

• To make this French Cruller donut, bring the water, butter, sugar and salt to a brisk boil in a heavy-bottomed saucepan. Stir in the flour all at once and continue stirring until the flour is completely incorporated. Keep stirring over medium-high heat. The more moisture you can remove, the more eggs you can mix in later which will result in a lighter pastry. When you see a thin film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it cool. Turn the mixer to medium speed and add one egg. Don't add the next egg until the previous has been completely incorporated into the dough. Then add the egg whites a little bit at a time until the dough becomes smooth and glossy and holds a little shape (not much). Do not add too much egg white or else the crullers will become heavy. Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip. Fry the crullers in 2 inches (or more) of vegetable oil in a heavy-bottomed saucepan. The oil should register 370 degrees. While the oil is heating, cut a dozen 3-x3-inch squares of parchment. Lightly grease the squares on one side (I brushed with vegetable oil) and pipe a ring of dough onto each of the squares. When the oil has reached temperature, carefully place a French cruller, paper-side up, into the hot oil. Do this one at a time unless you like the idea of hot oil burns and other disasters. After a minute or so, use tongs and a sharp knife tip to gently peel the parchment off the cruller. When the cruller turns golden (about 2 minutes), flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels. Make the glaze: While the cruller donuts cool, mix the confectioners' sugar, honey, and milk together until smooth. When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set on a cooling rack to let the drips run off. When the glaze has set, the crullers are ready to serve. Crullers can also be baked. Preheat oven to 450°F. Pipe crullers onto a parchment-lined baking sheet at least 2 inches apart. Bake for five minutes then reduce oven to 350 degrees and bake another 15 minutes. Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10 minutes. Glaze and serve.