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.

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.

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!

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.

French Crullers (Dunkin' Donuts Copycat) Recipe

Name: French Crullers (Dunkin' Donuts Copycat) Recipe
Prep time: 1 h 30 min
Cook time: 5 min
Total time: 1 h 35 min
Cuisine: French-American
Ingredients: 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); Oil as necessary to fill your pot 3 to 4 inches deep (recommended: vegetable oil); 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

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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