Crullers

1) Cut 18 4 inch squares of parchment paper and trace 2.5 inch circles with pencil on each square.

2) In a saucepan, bring water, milk, sugar, and salt to a boil. Add in cinnamon and flour and stir vigorously for 3 minutes. Pour into the bowl of a stand mixer.

4) Let the pan mixture cool for 5 minutes in the bowl of a stand mixer. Add in eggs one at a time and beat with a paddle attachment just until a V of dough hangs off the end of the paddle. It should be glossy and smooth.

Note: you may need to add an extra egg or 1/2 egg to reach proper consistency

5) Place choux dough into a piping bag fitted with a star tip. Pipe circles of pate a choux on each prepared parchment circle, overlapping the edges slightly.

6) Freeze uncovered for 20 minutes. Pour oil into a large sauce-pot and heat to 350ºF.

7) Prepare a place for the doughnuts post-frying by lining a baking sheet with oil. Drop 3-4 crullers into the oil at one time, frying until golden amber on each side (2 minutes per side). Remove and place on paper towel rack, let cool. Repeat for all crullers.

Glaze

1) While crullers cool, whisk all the glaze ingredients together in a bowl.

2) Dunk the crullers into the glaze and let fully set. Enjoy!