Easy Gluten Free Crullers

1. Line 2 cookie sheets with parchment paper and set aside.
2. In a large saucepan bring milk, water, salt, sugar, and butter to a boil. Remove boiling mixture from heat and rapidly stir in gluten free flour with a spatula.
3. Transfer batter unto a bowl of a stand mixer or regular bowl. If using a stand mixer, use a paddle to beat in eggs one at a time. If not, use a wooden spatula. Mix in one egg at a time, waiting for each egg to be fully incorporated before adding additional egg. Finish with egg white.
4. Fill a piping bag with a star tip of approximately 1/3-inch diameter. Pipe batter into circles on parchment paper. Using scissors, cut the paper into squares around piped circle batter, each cruller will have its own piece of parchment paper.

Prepare the sugar glaze:

1. Combine all ingredients in a medium bowl and whisk until well incorporated and no lumps. Cover with plastic food wrap and set aside.

Fry the crullers:

1. Add 3 inches of oil in a medium pot or pan and heat oil to 345°F.
2. Carefully 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. Remove parchment with a pair of tongs, it will be released from crullers.
3. After about another 1 minute in the oil, remove crullers using a slotted spoon or wire skimmer. Place on cooling rack and repeat with remaining crullers.
4. Coat each crullers with a glaze and replace on a cooling rack to let excess glaze to drip.

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