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HomeDunkin Donuts French Cruller


DUNKIN DONUTS FRENCH CRULLER

John Lock November 10, 2024



The Dunkin Donuts French Cruller is a light and flaky donut with a honey vanilla
glaze. Crullers are one of Dunkin's most popular donuts, and you can make them
at home with this recipe.






Tips and Tricks for Making the Perfect Choux Pate:







Pate a Choux is a staple recipe of French cuisine. Perfect for making French
donuts. Try these tips to make the best Dunkin Donuts French Crumble:










When you make the choux pate, you add flour to hot water and milk. Instead of
turning off the heat when the water and milk are hot, let the flour mixture warm
up a bit to dry out the dough and cook the flour a bit. It will enhance the
flavor of the Dunkin Donuts French Fries recipe.

Beat your eggs before putting them in the blender. You'll want to add them in
parts to make sure you don't add too much egg. Depending on the moisture and
then the flour you use, you may not need as many eggs one day as the next.

       By beating the eggs together you can easily add half an egg rather. This
will make sure the dough doesn't 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 consistency right is key. It will determine how
your French cruller turns out.

How to Perfect the Art of Frying a Dunkin Donut French Cruller

When frying donuts you'll want to make sure you have a pan that will heat
everything evenly. I have tried a few pans to make donuts and I think my larger
cast iron pan is my favorite so far.










The temperature of the oil is also crucial in making delicious French crêpes.
You don't want the oil to be too cool because then the dough has to sit in the
oil for a long time to start cooking and absorbing 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 oil
temperature at 370 degrees Fahrenheit.










The other trick is to put the pretty circular knives in the pan. Since this is a
thinner dough, you'll want to put the shape on a piece of parchment paper cut
out.










You can then lift the piece of parchment paper along with the dough into the oil
and wait for the shredder to pop. Once that happens, take your tongs and fish
out the parchment paper.










The Best Way to Store French Crullers:







When you're done making French kryals, you'll either eat them or save 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 exterior and a light and airy
interior, there is little to no moisture to retain, making an airtight container
unnecessary.










So save the dishes and don't hesitate to leave them on the counter for the next
time you want to eat them. That means you didn't eat them on the same day. I
find these crullers dangerously delicious, so it doesn't take long before
they're all eaten.










Ingredients:

Here is a list of what you need:










Unsalted butter

Sugar

Salt

All purpose flour

Eggs

Vegetable oil for frying

Icing sugar

Vanilla extract

Honey

Water







Equipment Required:







Pastry piping bag

Large piping bag star

Fryer or large heavy pot

Wire cooling rack







How to make French Cruller:







Boil the water, butter, sugar and salt and remove from the heat.

Mix in the flour until a smooth dough is formed.

Allow to cool before adding the eggs and egg whites one at a time.

Cut 4-inch squares of parchment paper.

Fill a bag with the dough.

Fill a pot with vegetable oil, at least 4 inches deep.

Heat the oil to 370 degrees.

Pipe each cruller onto a piece of parchment paper.

Depending on the size of your pan, fry the croissants in small batches.

Place each chipper into the hot oil.

After 1 ½ to 2 minutes flip the cruises over.

Place each chipper on a wire cooling rack before glazing.

Make the glaze by mixing the powdered sugar, vanilla, honey and water together.

Dip each crumble into the glaze and place on the rack.

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