Line 2 cookie sheets with parchment paper and set aside.

In a saucepan, large enough to hold all ingredients bring milk, water, salt, sugar, and butter to a boil.

Remove boiling mixture from heat sauce and rapidly stir in flour with a wooden or heat resistant rubber spatula

Return mixture to heat sauce and stir over heat sauce for at least 2 minutes or until mixture forms a ball and leaves a dry looking dough film on bottom of pan.

Mix in one egg at a time, waiting for each egg to be fully incorporated before adding next. Finish with egg white. If you want to store batter overnight, you would not proceed with step 7 until the next morning

Fill a piping bag with a star of approximately 1/3-inch diameter. Pipe batter into circles on parchment pepper

Using scissors, cut close around piped circles, this will result in each cruller sitting on it's own piece of parchment paper.

Prepare glaze by combining all ingredients using a whisk. Cover with plastic food wrap and set aside.

Heat about 2 quarts of oil to 345°F.  

Place dough circles upside down in oil (parchment facing up), about 3-4 crullers at a time.

After about 2 minutes flip crullers upside down. At this time parchment will be released from crullers.12

After about another 1 minute in the oil, remove crullers using a slotted

Place on paper towels and repeat with remaining crullers.14