French Crullers

1 cup water

6 T butter

1 T sugar

¼ tsp salt

1 cup all-purpose flour

3 large eggs

1 egg white

Vegetable oil, for frying

For the Honey Glaze:

½ cup powdered sugar

1 tbsp honey

2 tbsp milk

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a dough and pulls away from the sides of the pan (about 1 minute).

Remove from heat and let the dough cool for a few minutes. Beat in the eggs and egg white, one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.

Transfer the dough to a piping bag fitted with a large star tip (#1M or #846).

In a deep fryer or large pot, heat vegetable oil to 375°.

Pipe rings of dough directly onto parchment squares for easy handling. Place in the fridge for 10 minutes. Carefully place them into the hot oil. Fry in batches until golden brown, about 2 minutes per side.

Transfer crullers to a paper towel-lined plate to drain excess oil.

In a bowl, whisk together powdered sugar, honey, and milk until smooth.

Dip each cruller into the honey glaze, then place on a wire rack to set.

Can also use a vanilla glaze instead of the honey glaze:

½ cup powdered sugar

3 tbsp milk

1 tsp vanilla