Growing up, a Dunkin Donuts French cruller was my favorite weekend treat. It’s so light, crisp, and impossibly airy inside, with that glossy vanilla glaze that cracks in all the right ways. These days, I try to eat out less and bake more at home, so I’ve worked on perfecting a homemade cruller recipe that hits all the same notes without the extra cost. These tender cruller donuts are surprisingly easy to make with less than 10 ingredients, and I always get a huge batch–plenty to freeze and save for a rainy day.
Dunkin Donuts French Cruller
My Dunkin-style crullers are made from classic pâte à choux dough, the same airy pastry used for cream puffs and churros. That means you get those signature crisp ridges and a tender, hollow center ready to soak up vanilla glaze. And with no fancy tools needed beyond a piping bag, it’s an approachable way to recreate that Dunkin French cruller experience at home.
I streamlined this Dunkin Donuts cruller recipe for home bakers, but it still delivers that classic, airy texture you’d expect. With under 10 ingredients, a foolproof piping method, and a shiny vanilla glaze, these Dunkin crullers are every bit as good as the real deal. They’re always a big hit at brunch!
And if you’re feeling creative, you can make chocolate dipped crullers, too!
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Get that Perfect Choux Consistency
After you’ve added all the eggs, your dough should look smooth and glossy. But how do you really know it’s ready? Try the classic “V-test”: dip a rubber spatula into the dough and then lift it straight up. The dough should slowly fall off the spatula in a thick ribbon that forms a hanging “V” shape at the end.
If it’s too stiff and breaks in clumps, I recommend mixing it more or adding a splash of extra beaten egg. If it runs off in a thin stream, it’s too loose and needs more flour. Mastering this test helps you get the ideal consistency for piping well-defined cruller rings that hold their shape in the hot oil, giving you those signature ridges, hollow airy centers, and the classic crisp bite of a perfect French cruller donut.
French Cruller Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Dutch Oven
- Deep Frying Thermometer
- Piping Tip Set
Ingredients
For the Donuts
- 1¼ cups water
- ½ cup unsalted butter room temperature (1 stick)
- 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
For the Glaze
- 2 cups powdered sugar
- 1 tablespoon corn syrup
- 2-3 teaspoons water hot (180-200°F)
- 2 teaspoons pure vanilla extract
Instructions
For the Donuts
- In a medium-sized saucepan set over medium-high heat, combine the water, butter, sugar, salt, and vanilla. Bring to a boil. Add the flour and stir until incorporated.1¼ cups water, ½ cup unsalted butter, 4½ teaspoons granulated sugar, ½ teaspoon kosher salt, ½ teaspoon pure vanilla extract, 1¼ cups bread flour
- Continue cooking and stirring the mixture until it begins coating the bottom of the saucepan in places. Remove from the heat.
- Carefully transfer the mixture into the bowl of a stand mixer fitted with a paddle attachment.
- Mix on a medium-low speed for a few minutes, or until the mixture has cooled slightly.
- While the mixer is running, add the eggs one at a time, letting each one incorporate into the mixture before adding the next.4 large eggs, 2 egg whites
- Once all of the eggs have been added, continue mixing until smooth and glossy and the dough starts to hold a little shape.
- In a Dutch oven, preheat 3-4 inches of oil to 375°F. Cut a piece of parchment paper into 3-4-inch squares.Vegetable oil
- Spoon the dough into a piping bag fitted with a very large open star tip. Pipe dough circles about 3-4 inches in diameter onto the parchment squares.
- Place the piped dough circles with the parchment into the preheated oil. Gently remove the parchment paper with tongs and fry for about 2-3 minutes on each side or until a caramel golden color.
- Once cooked and golden, carefully remove the crullers from the oil and place on a wire cooling rack over paper towels to let any excess oil drip out. Repeat the frying process with the remaining dough.
For the Glaze
- Add the powdered sugar, corn syrup, hot water, and vanilla to a small bowl. Whisk until smooth. Start with 2 teaspoons of water and add more until desired consistency is reached.2 cups powdered sugar, 1 tablespoon corn syrup, 2-3 teaspoons water, 2 teaspoons pure vanilla extract
- One at a time, dip the warm crullers into the bowl of glaze. Using a fork, turn the doughnut over to completely cover it with the glaze. Lift the donut out of the glaze and let as much excess glaze drip back into the bowl as possible, then place it onto a wire cooling rack to let the remaining excess glaze drip off.
Notes
- The easiest way to tell if your choux pastry is cooked to the right consistency is to perform the “V” test. Place a rubber spatula upright into the dough, stir a little, then lift directly up. If the dough forms a “V” shape at the end, it is ready to be piped.
- Pipe the crullers onto individual parchment squares to avoid a mess. Choux dough is sticky and soft and will not hold its shape if you try to lift it with your hands only.
- To prevent the edges from burning, use a wet fingertip to gently press down the point where your crullers meet after piping them.
- Make sure you wait until the oil has been heated to the correct temperature before frying the crullers. Hot oil will give the crullers a nice crisp outside, while the inside will remain soft and delicate.
- Carefully place the crullers into the oil to avoid burning yourself!
- Do not overcrowd the oil; this will reduce the temperature and lead to soggy, undercooked crullers.
- If you notice that your crullers are splitting when frying them, try chilling the dough for 10 minutes before frying the next batch.
- If your crullers are not cooked all the way through, they can collapse after frying.
- Let the glaze set completely before storing to prevent the crullers from sticking together.
How to Make Crullers Step-by-Step
Mix the Dough: In a medium-sized saucepan set over medium-high heat, combine 1¼ cups of water, ½ cup of unsalted butter, 4½ teaspoons of granulated sugar, ½ teaspoon of kosher salt, and ½ teaspoon of vanilla extract. Bring to a boil. Add 1¼ cups of bread flour and stir until incorporated.
Cook the Dough: Continue cooking and stirring the mixture until it begins coating the bottom of the saucepan in places. Remove from the heat.
Cool the Dough: Carefully transfer the mixture into the bowl of a stand mixer fitted with a paddle attachment. Mix on a medium-low speed for a few minutes, or until the mixture has cooled slightly.
Add the Eggs: While the mixer is running, add 4 large eggs and 2 egg whites, one at a time, letting each one incorporate into the mixture before adding the next. Once all of the eggs have been added, continue mixing until smooth and glossy and the dough starts to hold a little shape.
Pipe the Donuts: In a Dutch oven, preheat 3-4 inches of vegetable oil to 375°F. Cut a piece of parchment paper into 3-4-inch squares. Spoon the dough into a piping bag fitted with a very large open star tip. Pipe dough circles about 3-4 inches in diameter onto the parchment squares.
Fry the Donuts: Place the piped dough circles with the parchment into the preheated oil. Gently remove the parchment paper with tongs and fry for about 2-3 minutes on each side or until a caramel-golden color. Once cooked and golden, carefully remove the crullers from the oil and place them on a wire cooling rack over paper towels to let any excess oil drip out. Repeat the frying process with the remaining dough.
Mix the Glaze: Add 2 cups of powdered sugar, 1 tablespoon of corn syrup, 2 teaspoons of hot water, and 2 teaspoons of vanilla extract to a small bowl. Whisk until smooth. Add more water if needed until the desired consistency is reached.
Glaze the Donuts: One at a time, dip the warm crullers into the bowl of glaze. Using a fork, turn the doughnut over to completely cover it with the glaze. Lift the donut out of the glaze and let as much excess glaze drip back into the bowl as possible, then place it onto a wire cooling rack to let the remaining excess glaze drip off.
How to Store and Reheat
Store leftover crullers in an airtight container or Ziplock bag at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Let thaw on the countertop before reheating for 5-10 seconds in the microwave or 5 minutes in a 350°F air fryer.
You can also freeze the piped dough for up to 1 month. I like to freeze the dough rings in a single layer for 1-2 hours before transferring to a Ziplock bag for longer storage. I recommend letting them thaw slightly on the countertop while the oil heats, then frying, adding an additional 1-2 minutes to the total fry time.
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