The Secret to Perfect French Crullers

Dunkin’ Donuts French Cruller Perfection: Recreating a Classic at Home

My quest to replicate the iconic Dunkin’ Donuts French Cruller led me down the path of classic pâte à choux dough. This elegant, versatile pastry, famous for its incredible lightness and hollow interior, is the very foundation of beloved desserts like cream puffs and churros. It’s the secret to achieving those characteristic crisp ridges and the wonderfully tender, hollow center, perfectly poised to absorb every drop of that irresistible vanilla glaze.

What makes this homemade French cruller experience truly special is its accessibility. You don’t need a professional pastry chef’s arsenal of tools; a simple piping bag is the most specialized equipment required. This approachability ensures that anyone, regardless of their baking experience, can recreate that authentic Dunkin’ French cruller experience right in their own kitchen. Imagine the delight of serving these fresh, warm, glazed beauties to your family and friends – they’re guaranteed to be a sensational hit at any brunch or dessert spread.

I’ve meticulously streamlined this Dunkin’ Donuts cruller recipe specifically for home bakers, ensuring that it delivers the classic, airy texture and delicate crunch you’d expect from your favorite doughnut shop. With a concise list of under 10 ingredients, a remarkably foolproof piping method, and a shimmering vanilla glaze that sets beautifully, these homemade crullers are every bit as delicious and satisfying as the real deal. In fact, many prefer the homemade version for its freshness and customizable quality.

And for those who love to experiment, this recipe is a fantastic base for chocolate-dipped crullers or other creative variations!

Mastering the Perfect Choux Consistency for Airy Crullers

Achieving the ideal texture for your French crullers hinges entirely on the consistency of your pâte à choux dough. After gradually incorporating all the eggs, your dough should transform into a beautifully smooth and glossy mixture. But how can you be absolutely certain it’s ready for piping? This is where the time-honored “V-test” comes into play – a simple yet incredibly effective technique used by professional bakers worldwide.

To perform the V-test, simply dip a rubber spatula deep into the dough, then lift it straight up, allowing the excess dough to drip back into the bowl. Observe how the dough falls: it should slowly detach from the spatula in a thick, cohesive ribbon, forming a distinct, hanging “V” shape at the very end. This characteristic “V” indicates that your choux dough has the perfect balance of moisture and structure needed for optimal expansion during frying.

If your dough appears too stiff and breaks off in unmanageable clumps, it likely needs a bit more mixing to develop its elasticity, or possibly a splash of extra beaten egg to reach the desired hydration. Conversely, if the dough runs off the spatula in a thin, watery stream, it’s too loose and may require a small addition of flour, mixed in thoroughly, to stiffen it up. Mastering this crucial V-test is your key to success, ensuring you achieve the ideal consistency for piping beautifully defined cruller rings that maintain their intricate shape in the hot oil. This precision will reward you with those signature crisp ridges, the coveted hollow, airy centers, and the classic, delicate bite of a truly perfect French cruller doughnut, just like you remember from Dunkin’.

For the Crullers

• 1¼ cups water
• ½ cup unsalted butter (1 stick, room temperature)
• 4½ teaspoons granulated sugar
• ½ teaspoon kosher salt
• ½ teaspoon pure vanilla extract
• 1¼ cups bread flour or all-purpose flour
• 4 large eggs (room temperature)
• 2 egg whites (room temperature)
• Vegetable oil for frying (3-4 inches deep in a Dutch oven)

For the Glaze

• 2 cups powdered sugar
• 1 tablespoon corn syrup
• 2-3 teaspoons hot water (180-200°F)
• 2 teaspoons pure vanilla extract

For unit conversion, please use a standard kitchen scale or conversion chart.

For the Crullers

1. Prepare the Dough Base: In a medium-sized saucepan set over medium-high heat, combine the water, unsalted butter, granulated sugar, kosher salt, and pure vanilla extract. Bring this mixture to a rolling boil. Once boiling, immediately add all of the bread flour (or all-purpose flour) at once and stir vigorously with a wooden spoon or heat-resistant spatula until it is fully incorporated and forms a cohesive ball of dough.

   

2. Cook the Pâte à Choux: Continue cooking and stirring the dough vigorously over medium heat for another 2-3 minutes. This step, known as “drying out” the dough, is essential. The mixture should begin to pull away from the sides of the saucepan and form a thin film or coating on the bottom. This indicates that enough moisture has evaporated, which is crucial for the crullers’ airy texture. Remove the saucepan from the heat once this film forms.

   

3. Cool the Dough: Carefully transfer the hot dough mixture into the bowl of a stand mixer fitted with a paddle attachment. This is safer and more efficient than hand mixing.

4. Slightly Cool Before Eggs: Mix the dough on a medium-low speed for approximately 2-3 minutes. This process helps release steam and slightly cools the dough, preventing the eggs from scrambling when added. The dough should still be warm but cool enough to touch comfortably.

   

5. Incorporate the Eggs: While the mixer continues to run on medium-low speed, gradually add the 4 large eggs and 2 egg whites, one at a time. It’s crucial to wait for each egg to be fully incorporated and absorbed into the dough before adding the next. The mixture might look separated or curdled initially, but keep mixing; it will come together and become smooth.

6. Achieve Final Choux Consistency: Once all the eggs and egg whites have been added, continue mixing for another 2-3 minutes until the dough is smooth, glossy, and holds a soft, pipeable shape. Perform the “V-test” as described in the section above: dip a spatula and lift; the dough should slowly fall in a thick ribbon, forming a “V” at the end. This indicates it’s perfect for piping.

   

7. Prepare for Frying: In a sturdy Dutch oven or deep, heavy-bottomed pot, preheat 3-4 inches of vegetable oil to 375°F (190°C) using a deep frying thermometer. While the oil heats, cut several pieces of parchment paper into 3-4-inch squares. These will be essential for transferring the delicate dough to the hot oil without deforming it.

8. Pipe the Cruller Rings: Spoon the prepared choux dough into a large piping bag fitted with a very large open star tip (such as Wilton 1M or Ateco 826/827). Pipe continuous dough circles, about 3-4 inches in diameter, onto the center of each parchment square. Ensure your circles are even for consistent frying.

   

9. Fry the Crullers: Carefully place 2-3 piped dough circles (still on their parchment squares) into the preheated oil. Do not overcrowd the pot. After about 30 seconds, gently remove the parchment paper from under the crullers using tongs, as the dough will have set enough to hold its shape. Fry for about 2-3 minutes per side, or until the crullers are a beautiful caramel-golden brown and puffed. Monitor the oil temperature to keep it consistent.

10. Cool and Drain: Once cooked and golden, carefully remove the crullers from the hot oil using tongs and place them on a wire cooling rack set over several layers of paper towels. This allows any excess oil to drip off, ensuring a crisp finish. Repeat the frying process with the remaining dough, adjusting the heat as necessary to maintain 375°F (190°C).

    

For the Glaze

1. Prepare the Vanilla Glaze: In a small bowl, combine the powdered sugar, corn syrup, 2 teaspoons of hot water, and pure vanilla extract. Whisk these ingredients together until the glaze is completely smooth and free of lumps. Start with 2 teaspoons of water and add more, gradually, only if needed, until you achieve a consistency that is thick enough to coat the crullers but thin enough to drip off easily.

   

2. Glaze the Warm Crullers: While the crullers are still warm (but not hot, as they might melt the glaze too quickly), dip them one at a time into the bowl of vanilla glaze. Use a fork to gently turn the doughnut over, ensuring it is completely covered with the glossy glaze. Lift the cruller out, allowing as much excess glaze as possible to drip back into the bowl. Then, place the glazed cruller back onto the wire cooling rack to let the remaining excess glaze drip off and set. Repeat with all remaining crullers.

   

*While I highly recommend using bread flour for more stable and crisp crullers due to its higher protein content, you can successfully use all-purpose flour as a substitute. Just be aware the texture might be slightly softer.

Essential Tips for Flawless French Crullers:

• The “V” Test is Key: As mentioned, this simple test is your best indicator of perfect choux pastry consistency. It ensures the dough is pliable enough to pipe but firm enough to hold its shape and puff correctly during frying.
• Parchment Paper is Your Friend: Choux dough is incredibly sticky and delicate once piped. Always pipe the crullers onto individual parchment squares. Attempting to lift them directly with your hands will almost certainly distort their beautiful ridged shape.
• Prevent Burning Edges: To ensure an even golden brown color without burnt edges, gently press down the point where your crullers meet (the seam where you started and ended piping the circle) with a wet fingertip after piping them. This smooths out any thick spots that might brown too quickly.
• Oil Temperature is Paramount: Do not compromise on preheating your frying oil to the precise temperature of 375°F (190°C). Hot oil ensures the crullers cook quickly, forming a crisp exterior while maintaining a delicate, hollow interior. Oil that is too cool will result in greasy, dense, and soggy crullers.
• Safety First: Always exercise extreme caution when working with hot oil. Gently slide the crullers into the oil away from you to prevent splashing.
• Avoid Overcrowding: Frying too many crullers at once will drastically drop the oil temperature, leading to undercooked, oily, and heavy doughnuts. Fry in small batches to maintain consistent heat and achieve optimal texture.
• Dealing with Splitting Crullers: If you notice your crullers splitting open during frying, it might indicate that the dough is slightly too warm or has too much moisture. Try chilling the dough in the piping bag for 10-15 minutes before frying the next batch to help them hold their structure.
• Fully Cooked is Crucial: Crullers that are not cooked all the way through will often collapse and become dense after frying, losing their signature airy interior. Ensure they are deeply golden brown and puffed up before removing them from the oil.
• Glaze Setting: Allow the glaze to set completely on the cooling rack before attempting to stack or store the crullers. This prevents them from sticking together and preserves their delicate coating.

Storage & Freezing French Crullers: Store freshly glazed French crullers in an airtight container or a Ziplock bag at room temperature for up to 2 days. For extended freshness, they can be stored in the refrigerator for up to 1 week. For longer-term storage, freeze them for up to 2 months. Always ensure the glaze is fully set before storing.