French Soft Crullers Doughnuts


French Soft Crullers Doughnuts

French Soft Crullers Doughnuts

French Soft Crullers Doughnuts

French Soft Crullers Doughnuts

 French Soft Crullers Doughnuts

This article is about the ingredients and preparation methods of  French Soft Crullers Doughnuts. If you like delicious foods, you can taste them. I guess you can’t but like it too much. French crullers are soft doughnuts with a sweet glaze. These taste exactly the same as those served at Dunkin’ Doughnuts.

French Soft Crullers Doughnuts

French Soft Crullers Doughnuts Ingredients

Honey Glaze:

1/2-inch Star Pastry Attachment

1 cup water

6 tablespoons unsalted butter

2 teaspoons superfine sugar

1/4 tsp salt

1 cup all-purpose flour, sifted

3 large eggs

2 egg whites, lightly beaten

vegetable oil for frying

1 1/2 cups confectioners’ sugar

1 tablespoon honey

3 to 4 tablespoons milk or water.

French Soft Crullers Doughnuts

French Soft Crullers Doughnuts Preparation Method

Servings 12

Prep Time 20 Minutes

cooking time 45 mins


Phase 1

To make this French Cruller doughnut, bring water, butter, sugar, and salt to a high boil in a heavy-bottomed saucepan.

Mix in all the flour together and stir until the flour is completely incorporated.

Keep stirring on medium-high heat.

The more moisture you can remove, the more eggs you can add later which will result in a lighter pastry.

When you see that a thin film starts to coat the bottom of the pan, the batter is ready.

Take out the dough in the bowl of a stand mixer.

Use the paddle attachment to drive the dough for a minute to allow the dough to cool.

Turn the mixer on medium speed and add one egg.

Do not add the next egg until the previous one is completely covered in flour.

Then add egg whites a little at a time until the dough becomes smooth and shiny and holds a little shape (not much).

Do not add too much egg white or else the crawlers will become heavy.

Transfer dough to a large pastry bag fitted with a 1/2-inch star tip.

In a heavy-bottomed saucepan, fry the cruller in 2 inches (or more) of vegetable oil.

The oil should register 370 degrees.

While oil is heating, cut out a dozen 3-x3-inch squares of parchment.

Lightly grease the squares on one side (I brushed with vegetable oil) and pipe a ring of dough onto each square.

When the oil temperature is reached, carefully place a French crawler, paper-side up, into the hot oil.

Do it one at a time unless you like the idea of ​​hot oil burning and other disasters.

After about a minute, using tongs and the tip of a sharp knife, gently peel the parchment off the crawler.

When the cruller is golden (about 2 minutes), turn it over and let it roast for a few more minutes before draining to a cooling rack or paper towels.


While Cruller Doughnuts cools, whisk together confectioners’ sugar, honey, and milk until smooth.

When the crawlers are cool to touch, dip the top of each crawler in the honey glaze and set it on a cooling rack to allow the drips to run.

When the glaze has set, the crawlers are ready to serve. 0 0 0.

French Soft Crullers Doughnuts

French Soft Crullers Doughnuts

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