50g| 2oz unsalted butter, plus extra to grease the baking parchment
150g| 5oz plain (all purpose) flour, sifted
3tbspcornflour (cornstarch), sifted
5large eggs, lightly beaten
rapeseed oil for frying
For the vanilla glaze
300g| 10oz icing sugar
2tbsp milk, lemon juice or rumor as much as needed
Put the water and butter in a small pot. Heat until the butter melts and mixture comes to a boil. Take pot off the heat.
Immediately add the flour and cornflour and vigorously stir until they come together into a smooth ball of dough. Put back on the heat and cook for a minute, stirring all the time.
Transfer the dough into the bowl of your stand mixer fitted with the paddle attachment. Stir in the sugar and vanilla extract.
Gradually add the beaten eggs into the dough while mixing. The dough will separate initially but then come together again. It is ready when shiny and hanging in a long strip from the beater.
Stir in the baking powder once the dough has cooled a little and transfer to a piping bag fitted with a large star tip.
Grease a large piece of baking parchment with a little butter and then pipe the crullers, spaced slightly apart, on it. Cut the paper so each cruller sits on a little square.
Fill a deep pot about halfway with oil. Bring the oil to 180C (350F) – check with a digital thermometer.
Carefully drop the crullers into the oil, pulling out the parchement paper (they will slide off).
Cook them one or two at a time until puffed and golden on both sides – please note cooking time is a guide only. The crullers will feel very light when properly cooked – uncooked dough is heavier. Drain on kitchen towels.
Mix all the ingredients for the glaze together until it is thick but pourable. Brush the glaze on the crullers while still a bit warm. Serve immediately.
Controlling the oil temperature may be the trickiest part of this recipe. If the oil is too hot the crullers will colour quickly but be raw inside. A digital thermometer is very helpful.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.