French crullers another pastry made from choux pastry.

These fluted, ring-shaped doughnuts with a light airy texture were once a specialty at Dunkin Donuts, but have been taken off the menu because they were too “difficult” to make.

But the following recipe should help you make your own French Crullers at home, quite easily.


1.  Making the pate a choux:

  • ½C milk
  • 1/2C water
  • 8Tbsp butter
  • 2tsp sugar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1-¼Cflour
  • 3 eggs
  • 2 egg whites

Preheat oven to 450.

    Bring the water, butter, sugar, and salt to a brisk boil in a heavy-bottomed saucepan over medium-high heat. Stir in the flour all at once. Stir with a wooden spoon  until a thin film start to coat the bottom of the pan.Cook 4 minutes, stirring continuously. Stirring continuously keeps the batter from getting lumpy.

    It is important when making the dough that it is not over mixed as you want a certain texture and elasticity to the dough. 

    Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Stir the dough for a minute to help it cool. Turn the mixer to medium speed. Add one egg. Add the egg whites a little bit at a time until the dough becomes smooth and glossy and holds a little shape.

    2.  Piping the Crullers…Refrigerate the dough for 10 minutes. Transfer the dough to a large pastry bag fitted with a 1/2″ star tip. Fill the bag with the cooled pate a choux. Pipe even rings of dough onto the prepared parchment paper, at least 2″ apart. 

    The two ends of the dough, after being piped, must be brought together at the same level. 

    Nice ridges in the French Cruller will prove whether or not the donut was piped and cooked correctly. 

    3.  Glazing the Crullers…

    • 4C confectioners’ sugar
    • Pinch kosher salt
    • 4Tbsp honey
    • 3Tbsp bourbon
    • 6Tbsp milk

    Mix the confectioners’ sugar, honey, bourbon, and milk together until smooth. Dip the top of each cruller into the honey glaze.Set on a cooling rack to dry.

    Glaze crullers while they are warm, so that the glaze soaks into the choux. 

    4.  Baking the Crullers…
    Bake 5 minutes.
    Reduce oven temp to 350. Bake another 15 minutes. 

    Turn off heat. Open the oven door a crack. Let crullers sit for 5 minutes before glazing them.

    Glaze them. Serve.


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