Golden, airy, and lavishly glazed—French Crullers are pure donut magic. If you’ve ever admired the delicate ridges and soft, glossy bite of a Dunkin’ Donuts cruller, you’re in for a treat! These homemade crullers come together faster than you think using simple pantry staples and just a hint of technique. With a shattery glaze and a light, tender crumb, this recipe is perfect for busy mornings or when you need a sweet, bakery-style pick-me-up without leaving home.
Why You’ll Love This Recipe
- Impressively Easy: These crullers look like bakery masterpieces, but the method is so approachable—even for beginners! No yeasty waiting, no complicated shaping.
- Quick Fryer Fix: The dough comes together on the stovetop, pipes right onto parchment, and fries in minutes. Perfect when time is tight but cravings strike.
- Airy, Crisp Perfection: Choux pastry means an ultra-light, pillowy center wrapped in a crisp outer shell. Dunking in glaze while still warm? Utter bliss.
- Customizable: You’re never stuck with just one flavor—switch up the glaze, add sprinkles, or try chocolate for endless variety.
- Satisfy Those Dunkin’ Donuts Dreams: These hit all the notes of your favorite coffee shop crullers but even fresher (and bigger!).
Ingredients You’ll Need
Ready to make bakery-caliber crullers at home? Gather these essentials:
- Water: Provides moisture for the choux paste. Use cold, fresh water for best steam and puff!
- Unsalted Butter: Adds rich flavor and softness. Let it come to room temperature for easy melting.
- Granulated Sugar: Sweetens and tenderizes the dough.
- Salt: Balances out the sweetness and flavors.
- Vanilla Extract: Essential for that classic cruller aroma. Don’t skimp—real vanilla makes a difference!
- All-Purpose Flour: The structure for choux—no need for bread or cake flour here!
- Eggs & Egg Whites: The real magic—eggs make the dough puff and give it its airy, soufflé-like bite. Use large eggs for consistent results.
- Vegetable Oil: For deep frying. Choose a neutral oil with a high smoke point; don’t shortcut here!
- Confectioners’ Sugar: Creates a smooth, shiny glaze.
- Light Corn Syrup: Adds gloss and helps set the glaze. Use clear syrup for the most tempting look.
- Hot Water: Helps mix and thin out the glaze for easy dipping.
- Extra Vanilla Extract: For a double hit of that classic donut-shop flavor.
Tip: Have parchment paper and a large open star piping tip ready—these make shaping crullers a breeze!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
French Crullers play so well with flavors. Here are a few ways to mix it up:
- Chocolate Dipped: Dip cooled crullers in melted chocolate after glazing for a decadent touch.
- Lemon Glaze: Swap vanilla for lemon extract and stir a little zest into the glaze for a zingy upgrade.
- Sprinkles: While the glaze is still wet, shower with colorful sprinkles for a kid-friendly finish.
- Maple Glaze: Use maple extract instead of vanilla; add a pinch of cinnamon to the dough for breakfast vibes.
Don’t be afraid to have fun—mini crullers, twisted crullers, or heart shapes for holidays are all fair game!
How to Make French Crullers
Make the Choux Pastry
- In a medium saucepan, combine water, butter, sugar, salt, and vanilla. Bring to a boil over medium-high heat.
- Add the flour all at once. Stir vigorously until the dough comes together and pulls away from the pan sides. Cook for another minute or so until a thin film forms on the bottom.
- Transfer the hot dough to a stand mixer (or use a handheld mixer in a large bowl). Beat for about 3–4 minutes, allowing the mixture to cool slightly. Test with your finger—it should feel warm, not hot to the touch.
Beat in the Eggs
- With the mixer running, add the eggs and egg whites one at a time. Let each incorporate fully before the next addition. When you’ve added everything, beat until the dough is smooth, glossy, and holds a soft shape.
Pipe and Fry
- Pour vegetable oil into a deep pot (about 3–4 inches). Heat to 375°F—use a thermometer for accuracy!
- Cut parchment into 3–4 inch squares and line a baking sheet.
- Load the dough into a piping bag fitted with a large open star tip. Pipe circles onto each parchment square.
- Carefully place each cruller (with its parchment) into the hot oil. The parchment will detach—use tongs to remove it after a few seconds.
- Fry crullers 2–3 minutes per side, until golden brown and puffed. Don’t crowd the pot!
- Drain crullers on a paper towel-lined rack.
Glaze
- In a bowl, whisk confectioners’ sugar, corn syrup, hot water, and vanilla until smooth.
- While the crullers are still warm, dip each one into the glaze. Use a fork to turn and coat evenly; set back on the rack for glaze to set.
Pro Tips for Making the Recipe
- Choux Consistency: The dough should be firm enough to pipe but not too stiff. If it feels too loose, chill briefly or add a tablespoon extra flour.
- Cool the Dough: Never rush adding eggs. Hot dough = scrambled eggs. Wait until just-warm to the touch.
- Oil Temperature: Keep it steady at 375°F. Too cool and crullers get greasy; too hot and the outsides burn before the inside cooks through.
- Pipe with Confidence: Don’t have a piping bag? Use a sturdy freezer zip-top bag with a corner snipped off—it works in a pinch.
- Glazing Timing: Glaze while the donuts are warm for the shiniest, most even finish.
How to Serve
There’s nothing like a fresh cruller on a lazy Sunday morning or as an after-dinner treat. Serve them:
- Classic: On a plate with a mug of hot coffee or tea.
- Party-Ready: Piled high on a serving tray, drizzled with extra glaze, and sprinkled with powdered sugar.
- Fun Pairing: With a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
- Brunch-Tastic: Alongside a fresh fruit salad to contrast their sweetness.
Serve warm or at room temp, but honestly, they seldom last that long!
Make Ahead and Storage
Storing Leftovers
- Keep crullers in an airtight container at room temperature for up to 3–4 days. They’ll soften a little but remain delicious.
- If you want them a bit softer, zap a leftover cruller in the microwave for about 5 seconds. Be careful not to overheat—they go from soft to tough fast!
Freezing
- Freeze unglazed crullers in a single layer, then transfer to a freezer bag. Thaw at room temp and glaze before serving.
Reheating
- Warm crullers in a low oven (about 300°F) for 3–4 minutes, or microwave for just a few seconds.
FAQs
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Do I need a special piping tip to make crullers?
While a large open star tip gives you classic ridges, you can use any sturdy piping bag setup or even a zip-top bag with the corner cut off. The ridges help the glaze grip, but don’t worry if yours aren’t perfect—they’ll still be delicious.
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Can I bake crullers instead of frying?
Baked crullers will be a little different, but you can pipe onto a parchment-lined baking sheet and bake at 425°F until puffed and golden—about 20–25 minutes. They won’t have the same shattering crust but are a nice alternative for those avoiding frying.
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Why did my crullers collapse after frying?
Usually, collapsing means the crullers didn’t cook through fully or went into oil not hot enough. Make sure they’re golden and look dry on all sides before removing from oil. Don’t skip the temp check!
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How do I get a perfectly smooth glaze?
Sift your confectioners’ sugar first, and add just enough hot water to reach a pourable consistency. Glaze while crullers are warm for the silkiest shine.
Final Thoughts
Homemade French Crullers aren’t just a weekend indulgence—they’re for any day that could use a little extra wow. Don’t let the pretty shape fool you; they’re much simpler than they look, and the reward is fresh, fluffy, melt-in-your-mouth donuts that put the coffee shop to shame. So stock your kitchen, invite a friend, and make a batch—you just might discover a new favorite!
Print
French Crullers (Dunkin’ Donuts Copycat) Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings 1x
- Category: Desserts
- Method: Frying
- Cuisine: French-American
- Diet: Vegetarian
Description
Indulge in these homemade French Crullers, a delicious Dunkin’ Donuts copycat recipe. Light, airy, and delicately glazed, these crullers are made from choux pastry, fried to golden perfection, and finished with a sweet vanilla glaze. Perfect for breakfast, snacks, or a sweet treat any time of day, with easy-to-follow steps to help you achieve bakery-quality results at home.
Ingredients
Donut Dough
- 1 1/4 cups water
- 1/2 cup unsalted butter, at room temperature
- 4 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 4 large eggs
- 2 egg whites from large eggs (discard yolks or save for another use)
Frying
- Oil as necessary to fill your pot 3 to 4 inches deep (recommended: vegetable oil)
Glaze
- 2 cups confectioners’ sugar, sifted if lumpy
- 1 tablespoon light-colored corn syrup (such as Caro)
- 2 to 3 teaspoons hot water
- 2 teaspoons vanilla extract
Instructions
- Prepare the Dough: In a medium saucepan over medium-high heat, combine the water, butter, sugar, salt, and vanilla. Bring the mixture to a boil.
- Incorporate the Flour: Add the flour to the boiling mixture. Stir or whisk quickly until the flour is completely incorporated. Continue to cook and stir until the dough begins to coat the bottom of the saucepan lightly; then remove from heat.
- Cool the Dough: Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl and hand mixer). Beat at medium-low speed for 3-4 minutes until slightly cooled. The dough should be warm but not hot enough to scramble eggs.
- Add Eggs: With the mixer running, add the eggs and egg whites one at a time, allowing each to fully incorporate before adding the next. Mix until the dough is smooth, glossy, and holds its shape slightly.
- Preheat the Oil: In a large stockpot, pour in enough oil to reach a depth of 3-4 inches. Heat to 375°F (190°C) using a thermometer for accuracy. Meanwhile, cut parchment paper into 3-4 inch squares and set aside.
- Pipe the Crullers: Transfer the dough to a piping bag fitted with a large open star tip. Pipe circles about 3-4 inches in diameter onto each parchment square.
- Fry the Crullers: Carefully lower each piece of parchment with piped dough into the hot oil. Use tongs to peel the parchment away carefully once the dough begins to fry. Fry each cruller for 2-3 minutes per side until golden. Fry in batches, avoiding overcrowding.
- Drain: Using tongs, transfer fried crullers onto paper towels set on a wire rack to drain excess oil. Repeat until all dough is fried.
- Prepare the Glaze: In a medium bowl, whisk together confectioners’ sugar, corn syrup, hot water, and vanilla until smooth.
- Glaze the Crullers: While crullers are still warm, dip each into the glaze, turning with a fork to coat completely. Lift out and let excess glaze drip off. Place glazed crullers on a wire rack to set.
- Serve: Allow the glaze to set before serving. Enjoy immediately or store as desired.
Notes
- Crullers are best enjoyed fresh, but will keep in an airtight container at room temperature for up to 3-4 days.
- To refresh leftover crullers, microwave for about 5 seconds to soften (be careful not to overheat as this can make them tough).
- Piping with a large open star tip is essential for authentic cruller shape and texture.
- Use a reliable thermometer to maintain oil temperature for best frying results.
Nutrition
- Serving Size: 1 cruller
- Calories: 185
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
