February 12, 2012
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JONATHAN WIGGS/GLOBE STAFF
For French Cruller lovers, pursuing the Dunkin' Donuts' specialty has not been easy since the item disappeared from 50 Greater Boston locations.
Russ Glod, head baker at a Dunkin’ Donuts in Weymouth, prepared a batch of French Crullers, from mixing to frying to finished delicacy.
“It’s a little less sweet, and it is a little elusive in a sense, because it is optional for stores,’’ said Stan Frankenthaler, executive chef for Dunkin’ Donuts.
The finished French Cruller.
Angela Casna, who works at a Dunkin’ Donuts shop in Weymouth, says her son likes the popular French Cruller.
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