Ingredients

Choux Pastry

125g whole milk

125g water

110g unsalted butter, cut into cubes (cold from the fridge is fine)

20g sugar

½ teaspoon kosher salt

1 teaspoon vanilla bean paste (optional)

175g all-purpose flour

240g egg, lightly beaten, plus one extra egg if needed (see notes)

Neutral oil for frying (I used canola oil)

Maple Glaze

270g powdered sugar, sifted

215g maple syrup

130g heavy cream

10g unsalted butter, at room temperature

Small pinch of salt

Preparation

Crullers

Fill a cast iron dutch oven with about 4-5 inches of oil. Heat over medium until it registers 375˚F (190˚C) on a candy thermometer. Alternatively you can use a deep fryer. Place a cooling rack on a sheet pan to drain the crullers on. While the oil is heating up, make your crullers.

Using a cookie cutter or other circular tool, draw a circle 2 ¾” diameter on a piece of paper. This will be your master template Fit a large piping bag with a closed star tip (I used an ateco #846). Have Kana 6” parchment paper circles ready to use, alternatively cut a piece of Kana precut parchment paper into 3”x3” squares. You will need about 12-14.

In a medium heavy bottomed saucepan, combine the milk, water, butter, sugar, salt, and vanilla bean paste. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate.

Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, place the parchment circles over the guide and pipe circles of choux. End each with a little flick of your wrist. Place on a baking sheet. Repeat with the rest of the choux pastry until you have piped all of your crullers - the parchment circles can overlap a little as long as the crullers are not touching.

Working in batches, frying two to three doughnuts at a time, carefully lower into the oil, ridge side down. The paper will detach itself from the cruller and you can remove it with tongs and discard it.

Fry the crullers for approximately 6-7 minutes, turning often to ensure even cooking, until golden brown. Remove from the oil and allow to drain on the wire rack. Repeat with the remaining crullers.

Leave to cool before dipping in the maple glaze.

Maple Glaze

Combine all ingredients in a medium sized bowl and whisk until well incorporated. Test one cruller for consistency of your glaze and then adjust if needed with more powdered sugar or cream.