French Crullers

Step 1

Preheat the oil in a large French oven to 375°.

Step 2

In a large, heavy bottomed saucepan, bring the milk, water, butter, sugar and salt to a rolling boil.

Step 3

Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until combined and throughout moistened.

Step 4

Return the pan to the heat and cook for 2 to 3 minutes, stirring vigorously the entire time. After 2 to 3 minutes, a thick film should have formed on the bottom of the pan, and the dough should feel smooth.

Step 5

Transfer the dough into a large mixing bowl, and use an electric hand mixer to beat on medium speed for one minute to cool the dough slightly. Add the whole eggs one at a time, stopping to scrape down the sides of the bowl as necessary, making sure each egg is fully incorporated before the next one is added.

Step 6

Scrape down the sides of the bowl and add the egg white. Beat on medium speed until fully incorporated. Scrape down the sides of the bowl.

Step 7

Cut out twelve 3-inch by 3-inch squares of parchment paper, and lay out on your work surface.

Step 8

Transfer the dough to a piping bag fitted with a 1/2-inch star tip. Tip: Only fill your piping bag half full.

Step 9

Holding the pastry bag vertically over one of the parchment squares, pipe an even circle of dough, just making the ends meet and connect. Repeat with the remaining dough and parchment squares.

Step 10

Gently place each parchment square into the hot oil, dough side down. Use tongs to remove the paper. Fry the donuts 4 at a time until deep golden brown. Hint: The donuts will expand and crack a bit as the center gets hot just like baked pate a choux; make sure the "cracked" areas are also deep golden brown to ensure done-ness.

Step 11

Use a slotted spoon to remove the donuts from the oil, and drain on a cooling rack set over a sheet tray.

Step 12

While the donuts are cooling, make the glaze. In a medium-size bowl, measure all of the glaze ingredients and whisk to combine adding enough milk to create a runny glaze that’s still thick enough to adhere to the tops of the donuts.

Step 13

Dip each top in the glaze and set aside until the glaze is dry.