DUNKIN DONUTS FRENCH CRULLER (COPYCAT)

Steps:

• Cut 12 squares of parchment paper, the squares must be approximatively the size of your palm. They will be used to pipe the donuts onto. Arrange them on a baking sheet and spray with baking spray. Set aside.
• In a large medium bowl mix powdered sugar and milk until well combined. The mixture must be smooth with no lumps and it should be a little thick, but still pourable. For a more transparent glaze, add one extra tablespoon of milk. For a thicker glaze add less milk. Set aside.
• In a medium sauce pan over medium heat combine water, butter, granulated sugar and salt until completely incorporated and the butter is fully melted. Stir often.
• Once the butter is completely melted, using a wooden spoon stir in 1 cup of flour, and work very quickly to incorporate the flour into the butter mixture over medium heat. Cook it on medium heat for 2 minutes, stirring continuously. This will remove the extra moisture from the batter, and make the donuts lighter.
• Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment and mix the batter for 1 minuts on medium - high speed to cool it off.
• Reduce mixer speed to medium and mix in the eggs one at a time. Followed by the egg whites, mix until fully combined and the mixture is shiny.
• Transfer the mixture to a large pastry bag fitted with a large star tip and pipe the donut rings onto the prepared paper squares.
• Fill a heavy bottomed sauce pan with 2-3 inches of vegetable oil, once the oil reaches 370F reduce the heat to medium low and start frying the donuts.
• With the help of a spatula transfer a donut to the pan, parchment paper side up, fry for a few seconds and using chopsticks remove the paper and discard. Fry the donuts 1 minute per side, until puffy and golden brown.
• Remove from the pan and place on a cooling rack, using a spoon pour some of the glaze immediately onto the donut.
• Repeat with the remaining donuts.
• Let the glaze settle for 30 minutes. Serve!