When I was a kid, I use to love Dunkin' Donuts... Best ever made... Sadly, on the west coast, they no longer exist. Now we have been invaded by Krispy Kreme... which I thought was all fine and dandy until I had one. The are SO sickly sweet, I swear they have all been soaked in sugar syrup for 24 hours before being put on the shelf. I am convinced that the doughnuts of my youth were more spicy and not so overly glazed as what I have had from Krispy Kreme... In the interest of avoiding a sugar comma, I have embarked upon a home-made spiced French Cruller in an attempt to re-create the more spicy doughnuts I remember from childhood... and while not a "Real" Cruller, which is torpedo shaped and twisted (more like a cinnamon twist), they are quite delicious and, for the most part, resemble, in flavor, the delicious French Crullers I use to think were so "yummy" from Dunkin Donuts. Now I wrote the recipe to fully immerse the crullers in glaze as this is how most french crullers are done. I, however, prefer to just drizzle a little glaze over the top and let it run down the sides in order to control the sweetness a little better and preserve the spicy flavor. Unlike "true" crullers, which are of German and Dutch origin, French Crullers are based on Pate a Choux or Choux Paste, just like Eclaires and Creme Puffs, However, they are deep fried instead of baked.