Breakfast » French Crullers
Kane's Donuts has been in business since 1955. So who better to share a trick or two about making donuts? For Kane's popular French crullers, Paul Delios starts with an airy dough known as pâte à choux. After a brief dip in the fry basket, they're crunchy on the outside, soft and warm on the inside. A honey glaze or coating of cinnamon sugar seal the deal for a great breakfast or brunch.
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