Homemade Crullers

1. 1

   Bring butter and water to boil in a small pot. Once mixture comes to boil, stir in flour and salt until combined. Remove from heat and allow the mixture to cool for 3 minutes.

2. 2

   Crack eggs into a small bowl. Mix eggs into the warm mixture little by little until completely combined and batter is completely smooth. Transfer batter to a piping bag with a large fluted tip and pipe into circles on parchment paper lined baking sheets. If you have a hard time piping the mixture, remove batter from the bag and stir in another egg. It should be easy to pipe at that point.

3. 3

   Place the tray of crullers into the freezer for 30 minutes. Pour vegetable oil into a large pot with high sides so there's at least 3 inches of grease. Heat oil to be between 325-350 F.

4. 4

   While oil is heating, stir all ingredients together for the glaze until smooth and runny, but not too runny! It should be slightly runnier than school glue. Set aside.

5. 5

   Drop frozen crullers one by one into the hot oil and fry about 1 minute per side or until lightly golden. Remove the finished crullers onto a paper towel to drain and then immediately coat in glaze. Place them on a cooling rack to let excess glaze drip off. Repeat with the remaining crullers.

6. 6

   After 40 minutes or so, the glaze should harden onto the crullers. But these are really best served warm, immediately out of the glaze.

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