Ingredients
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120 ml Milk
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120 ml Water
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115 g Unsalted Butter
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1 tablespoon Granulated Sugar
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1/2 teaspoon Salt
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160 g Flour
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3 Eggs
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1 Lemon Zest
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180 g Powdered Sugar
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3 tablespoons Milk
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1.5 teaspoons Vanilla Extract
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750 ml Vegetable Oil
Directions
Steps
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1
Done
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In a sauce pot, heat the water, milk, butter, sugar, and salt over medium heat. Once the mixture is boiling, take it off the heat and pour all of the flour into the pot at once. Stir quickly until the mixture comes together into a cohesive dough. |
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2
Done
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Crack eggs into a small bowl. Mix eggs into warm mixture one by one until completely batter is completely smooth, and add lemon zest. |
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3
Done
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Transfer to piping bag with large fluted tip and pipe into circles on parchment paper lined baking sheets. Place into freezer for 30 minutes. |
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4
Done
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Add enough vegetable oil to a deep saucepan or stockpot to come 3 or 4 inches up the sides, and heat the oil to 350°F. |
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5
Done
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Cut parchment paper into 12 squares, each 9 x 9 cm. Hold the piping bag vertically, over one of the parchment squares, and start piping an even circle of dough, just making the ends to meet and connect. |
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6
Done
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Once the oil is at temperature, place a square of parchment with the cruller on it on a slotted spoon and slowly lower it into the oil. Add one or two more crullers to the pot in this way, leaving the paper on. Use a slotted spoon to remove the doughnuts from the oil to drain on paper towels. Cool completely before glazing. |
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7
Done
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Mix all of the ingredients together, adding enough milk to create runny, but also thick enough glaze that will cover the doughnuts. Dip the doughnuts into the glaze. |
