DUNKIN DONUTS FRENCH CRULLER
Dunkin Donuts French Cruller donuts are made in the comfort of your home, with just a few ingredients. Also, the donuts are yeast free and will be ready in less than 30 minutes.
Provided by Catalina Castravet
Categories Dessert
Time 25m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 133 kcal, Carbohydrate 18 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 44 mg, Sodium 61 mg, Sugar 12 g, ServingSize 1 serving
FRENCH CRULLER RECIPE (DUNKIN' DONUTS COPYCAT)
Make this deliciously glazed French cruller at home. Enjoy them light and fluffy with a bit of crunch and a sweet honey glaze, just like Dunkin' Donuts.
Provided by Recipes.net Team
Categories Donut
Time 30m
Yield 5
Number Of Ingredients 12
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!
Nutrition Facts : Calories 606.00kcal, Carbohydrate 75.00g, Cholesterol 229.00mg, Fat 29.00g, Fiber 1.00g, Protein 12.00g, SaturatedFat 17.00g, ServingSize 5.00 people, Sodium 323.00mg, Sugar 43.00g, TransFat 1.00g, UnsaturatedFat 8.00g
FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE - (3.8/5)
Provided by MJH
Number Of Ingredients 13
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.
COPYCAT DUNKIN' DONUTS BOSTON CREME DONUTS
Boston Creme Doughnuts are the perfect doughnut, they have a little something for everyone; chocolate-y, crispy-y, and creamy.
Provided by EmKenBken
Categories Dessert
Time 3h35m
Yield 12 doughnuts, 6 serving(s)
Number Of Ingredients 20
Steps:
- Boston Creme Doughnuts:.
- Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
- Beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature, in a warm place, until it doubles in size, about 1 hour. While the dough rises make the pastry cream.
- Pastry Cream:.
- in a small saucepan combine sugar, flour, cornstarch and salt. Over medium heat, whisk in eggs and cream. Continue cooking, whisking constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in butter and vanilla. Strain through a fine-mesh sieve, into a bowl set over an ice bath. Refrigerate until chilled before using.
- Making the doughnuts:.
- Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a floured 3- inch pastry cutter, or thin-rimmed drinking glass. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process. As you work, place the doughnuts on lightly floured baking with about 3 inches of room between each one. Let rise in a warm place until they have puffed and their tops have domed, about 45 minutes. About 15 minutes before the doughnuts are done rising, Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375 degrees F.
- Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 45 seconds to a minute, use a slotted spoon, or tongs to flip; cook until they're deep golden all over. About 2 to 3 minutes total. Transfer the doughnuts to the prepared racks, and repeat with the rest of the dough, ensuring the dough remains at 375 degrees F while frying.
- Glaze:.
- Whisk together powdered sugar, unsweetened cocoa powder, milk vanilla until smooth.
- Filling the Doughnuts:.
- Poke a chopstick into the side of each doughnut, and gently hollow out some space inside by gently wiggling it from side to side.Fill a pastry bag fitted with a #4 tip or higher with pastry cream. Insert the tip into the hole and squeeze. If the filling clumps up toward the center of the doughnut, poke a hole on the other side and repeat the filling process.
- Dip the tops of the doughnuts in the glaze, allowing excess glaze to drip back into bowl. Place doughnuts on a rack top with sprinkles, if desired. Allow to harden for at least 2 hours.
Nutrition Facts : Calories 1018.5, Fat 50.7, SaturatedFat 30.4, Cholesterol 271.9, Sodium 658, Carbohydrate 123.7, Fiber 4.1, Sugar 43.4, Protein 18.9
COPYCAT DUNKIN' DONUTS CHOCOLATE GLAZED DONUTS
These are chocolate doughnuts in a thin shell of vanilla scented glaze. If you've never had a cake doughnut before you're in for a treat. They're light and rich, and certainly difficult to stop eating.
Provided by EmKenBken
Categories Dessert
Time 2h45m
Yield 12 doughnuts
Number Of Ingredients 13
Steps:
- Doughnuts:.
- In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix.
- Add the flour mixture and continue to mix just until dough comes together.
- Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts to a flour-dusted baking sheet.
- Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375°F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels.
- Glaze:.
- In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
Nutrition Facts : Calories 1444.9, Fat 117.7, SaturatedFat 18.9, Cholesterol 77.8, Sodium 353, Carbohydrate 99.6, Fiber 3.6, Sugar 74.5, Protein 7.2
DUNKIN DONUTS VANILLA FILLED DOUGHNUTS (COPYCAT)
I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.
Provided by Cookin In Texas
Categories Breads
Time 2h5m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
- Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes.
- Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
- Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.
- When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.
- Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy.
Nutrition Facts : Calories 318.1, Fat 13.7, SaturatedFat 5.3, Cholesterol 28.2, Sodium 146.8, Carbohydrate 45.1, Fiber 0.9, Sugar 23.8, Protein 4.1
More about "french crullers dunkin donut copycat recipe 385"
DUNKIN DONUTS FRENCH CRULLER - COPYKAT RECIPES
From copykat.com
5/5 (1)Category BreakfastCuisine FrenchCalories 324 per serving
YEAST DONUT VS. CAKE DONUT VS. FRENCH CRULLER: WHAT’S THE
From news.dunkindonuts.com
DUNKIN DONUTS COPYCAT RECIPES | FASTFOOD-RECIPES.COMFAST FOOD …
From fastfood-recipes.com
DUNKIN DONUTS DOUGHNUT COPYCAT RECIPE - RESTAURANT MANAGER
From rmagazine.com
DUNKIN' DONUTS - TOP SECRET RECIPES
From topsecretrecipes.com
DUNKIN' DONUTS COPYCAT RECIPE | TOP SECRET RECIPES
From topsecretrecipes.com
HOMEMADE FRENCH CRULLER DONUTS - LAUREN'S LATEST
From laurenslatest.com
DUNKIN DONUTS CRULLER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COPYCAT RECIPE: DUNKIN DONUTS FRENCH CRULLER
From recipestation.com
DUNKIN DONUTS FRENCH CRULLER RECIPE - FOOD NEWS
From foodnewsnews.com
COPYCAT DUNKIN’ DONUTS JELLY DOUGHNUTS – SHEKNOWS
From sheknows.com
COPYCAT DUNKIN' DONUTS' VANILLA FILLED DOUGHNUTS RECIPE
From cdkitchen.com
FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE | RECIPE
From pinterest.ca
BAKED CRULLERS (DONUT TWISTS) - WILTON
From wilton.com
22 DUNKIN’ DONUTS COPYCAT RECIPES - TASTE OF HOME
From tasteofhome.com
RECIPE FOR FRENCH CRULLER DONUTS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE - PINTEREST
From pinterest.ca
DUNKIN DONUTS ICED COFFEE - COPYKAT RECIPES
From copykat.com
FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE
From pinterest.com
DUNKIN' DONUTS FRENCH CRULLER RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
DUNKIN DONUTS FRENCH CRULLER - FOOD NEWS
From foodnewsnews.com
RECIPE: DUNKIN DOUGHNUTS (COPYCAT RECIPE) - RECIPELINK.COM
From recipelink.com
DUNKIN DONUTS FRENCH CRULLER DONUT - THERESCIPES.INFO
From therecipes.info
10 COPYCAT DUNKIN DONUTS RECIPES - CANADIAN FREE STUFF
From canadianfreestuff.com
FRENCH CRULLER DONUTS, HOW TO MAKE FRENCH CRULLERS | BAKER BETTIE
From bakerbettie.com
DUNKIN DONUTS GLAZED DONUTS RECIPE (COPYCAT) - ALYONA’S COOKING
From alyonascooking.com
DUNKIN' DONUTS FRENCH CRULLER RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE | RECIPE | CREAM …
From pinterest.com
FRENCH CRULLER DOUGHNUTS! - PURSEFORUM
From forum.purseblog.com
DUNKIN DONUTS FRENCH CRULLER (COPYCAT) | RECIPE | FRENCH CRULLERS ...
From pinterest.jp
DUNKIN DONUTS RECIPES | RECIPES.NET
From recipes.net
BLOG | DUNKIN'
From news.dunkindonuts.com
DUNKIN' DONUTS COPYCAT RECIPES - POPSUGAR FOOD
From popsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love