Lemon Blueberry Crullers

Instructions

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1. 1 Make the glaze: microwave the frozen blueberries in a microwave-safe bowl until softened, 30 to 60 seconds. Smash with a muddler, then pass through a fine mesh strainer. Stir in lemon juice, water, and lemon zest. Slowly add powdered sugar and whisk until it forms a thick glaze.
2. 2 Combine butter, water, milk, sugar, and a pinch of salt in a pot. Cook over medium heat until butter has melted and mixture is beginning to simmer.
3. 3 Remove the pot from the heat and whisk in the flour until there are no clumps. Switch to a spatula and return pot to the stove. Cook over medium heat, stirring constantly, for 2 to 3 minutes. A film will form on the bottom of the pot.
4. 4 Transfer batter to a stand mixer and mix on low speed with a paddle attachment to cool, about 3 minutes.
5. 5 Add the eggs one at a time, mixing after each addition until fully incorporated.
6. 6 Scoop finished choux pastry into a piping bag fitted with a large star tip. Pipe 3-inch crullers onto greased pieces of parchment paper.
7. 7 Heat oil in a deep saucepan over medium heat until a thermometer reads 375 degrees F (190 degrees C). Lower 2 to 3 crullers at a time carefully into the hot oil Fry until deep golden brown and doubled in size, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain and cool for 1 minute.
8. 8 Dip crullers into the blueberry glaze and set on a wire rack to dry.