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Crullers in Fort Worth/midcities?

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Trying to find (good?) crullers. I grew up on Dunkin Donuts', and they're my gold standard - glazed and little crunchy on the outside, light and fluffy on the inside.

Alas, Dunkin Donuts is back in the area, but none of them seem to carry them (apparently DD now runs one master plant and ships donuts to the locations).

Most donut shops don't carry them, and Krispy Kreme's are atrocious.

Thanks in advance.

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  1. Partially answering my own question. There appear to be only two Dunkin Donuts in DFW that carry French Crullers: one is in Carrolton on Hebron Parkway, and the other is on Independence Parkway in Plano. According to the manager they're sister stores, and the one on Independence is (one of?) the only DD in the metroplex that makes their own dough, the others receive it frozen and the cruller batter isn't available. I've heard from other DDs that they get their donuts from a warehouse in the area that makes them, so it makes some sense.

    Anyhow: if you want Dunkin Donuts Crullers, you can only get them in Carrollton or Plano. Still looking for other places in DFW that make good crullers.

    5 Replies
    1. re: mbourgon

      I found manylocations of Dunkin Donuts in the Dallas area alone. https://www.dunkindonuts.com/aboutus/...

      1. re: mbourgon

        good reporting, mbourgon!
        are you from the northeast?
        i've never seen a cruller here

        1. re: mbourgon

          Thanks for this tip, that's real interesting information about the in-house dough. I was so overwhelmed when I had taken a trip to Boston and you couldn't spit without hitting a DD.

          1. re: air

            I find it interesting that the dough would arrive frozen, and not in powered form. The costs of creating, freezing, shipping, receiving and thawing an inexpensive item such as doughnut batter, as opposed to adding water to a bag of 10 dollar flavored flour is phenomenal. Especially when you realize most of what they are shipping is frozen water. I am not a doughnut eater by nature, but perhaps this would attest to the quality you claim for the Dunkin people. Are these doughnuts exponentially more expensive?

            1. re: DallasDude

              Dunkin's much more expensive compared to a strip mall storefront. Individual donuts at DD are about 99 cents each (some do a 2 for 99 cents deal) while a smaller shops sell them for less than 50 cents each. A dozen Munchkins is around $2.50 while a dozen donut holes is 99 cents.

              I like their chocolate kreme filled donuts with the powdered sugar and the quality on these can vary wildly. The DD in Addison near the Improv loads it up with filling while the one in DFW terminal A puts barely any filling in it. Then again, it -is- in the airport...

        2. Clarification pleeeze! Being only an occasional donut shop patron, I googled CRULLER to be certain I even knew what one was. Wikipe popped up and being as good a source as any, I selected it. I found that there is the traditional cruller (dough, kind of like cake donuts) and the French cruller (pate choux).

          It goes on to say that Dunkin used to do the hand shaped traditional cruller, but it became too labor intensive, so now they produce the French cruller, which is probably why they don't make the dough in the store - choux being more involved than just adding water. Dunkin's transition would also attest for why you find their "good" crullers no longer available.

          So my question/assumption on clarification is that you are looking for more the "cakey" style cruller than those with a texture similar to an (properly made) eclair??

          I am surprised that none of the locally owned donut shops don't make them - but like Dunkin, maybe they're just too labor/ingredient cost intensive. If I think about it, I'll stop into the ones around about my area and see what they have.

          1 Reply
          1. re: CocoaNut

            I couldn't imagine a donut made of pate choux, and yes that would be intensive. I don't even know how you would use a choux to create a cruller. The pastry dough is more associated with a profiterole, and to my thinking would be harsh in a deep fried situation. Help me wrap my brain around this.

            Now I want a cream puff... mmm cream puffs.