Homemade Crullers

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.

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.

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.

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.

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.

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