DUNKIN DONUTS CRULLER RECIPES

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 ? cup of honey glaze on the side. Enjoy!

Steps:

• 01 - Place the Water, Butter, Sugar, and Salt in a pot and bring to a brisk boil over medium high heat. 02 - Add the Flour, slowly, and stir until it is well incorporated. 03 - Cook and stir for about 4 minutes to steam away as much water as possible. 04 - Once a thin film coats the bottom of the pan, you can turn off the heat. 05 - Using an electric mixer, stir the mixture for about 1 minute to allow it to cool. 06 - Now, mix it on medium speed and add the 1 Egg. 07 - Mix everything completely and then add the remaining Eggs, one at a time, and mix the best you can. 08 - Now, add the Egg Whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers. 09 - Transfer the Batter to a pastry bag fitted with a 1.5cm / 0.5in star piping tip. 10 - Cut out twelve 8x8cm / 3x3in squares of parchment paper and lightly grease them.