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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.


  • 1 cup water
  • 8 TB unsalted butter
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 cup AP flour
  • 3/4 tsp Mace
  • 1/4 tsp Cardamom
  • 1/8 tsp Coriander (optional)
  • 1 tsp Ceylon Cinnamon; 1/2 tsp cassia Korintje or Saigon
  • 1/2 tsp Ginger
  • 4 eggs
  • LOTS of Peanut or Vegetable oil, for frying
  • GLAZE:
  • 2 cups powdered sugar
  • 1/4 cup whole milk


  • Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat.
  • Measure out flour and spices and whisk together lightly to combine.
  • Once water is boiling, remove from heat and add the flour mixture all at once and begin stirring with a wooden or bamboo spoon until the flour has absorbed all the liquid.
  • Return the pan to the low heat and continue to cook the paste, stirring constantly, for another 2 minutes to evaporate any excess water.
  • Now comes the hard part.
  • Remove pan from heat and let cool for about 10 minutes.
  • Crack an egg into the mixture and begin stirring, the dough will kind of fall apart, then suddenly become a homogeneous paste again.
  • It takes a lot of stirring, you can use a hand mixer, but you don’t want to incorporate too much air into the batter.
  • Add each of the 3 remaining eggs individually and stir until each egg is incorporated.
  • When you are done, you will have a smooth and glossy paste.
  • Line several baking sheets with parchment paper.
  • Fill a pastry bag, fitted with a large star tip, with the choux paste.
  • Pipe 3 inch rings of choux paste onto the parchment paper.
  • Place baking sheets into the freezer for 1 hour.
  • Make the glaze, by mixing confectioners sugar and milk with a whisk until smooth, cover to prevent crusting.
  • Fill a large pot, deep skillet or your deep fryer with at least 2 inches of Vegetable or Peanut oil.
  • Heat oil to 350 degrees.
  • Remove a baking sheet from the freezer, peel the rings from the parchment and gently slip them into the hot oil.
  • After about 30 second they will rise and begin to float in the oil.
  • They will need to be turned once the tops of the crullers puff up.
  • Once turned in the oil, fry an additional 1 1/2 minutes or until lightly golden brown.
  • Remove from the oil and place on a brown paper bag, or multiple layers of paper towels to drain.
  • Once cool enough to handle, immerse them completely in the glaze, letting the extra drip off over the bowl for a couple of second before moving to a rack with a baking sheet underneath to catch any draining glaze.
  • Let the glaze set for about 30 minutes before serving.
  • Decadent! Yum

Categories: Dessert  Doughnut 
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