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
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
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