German Crullers With Lemon Frosting - cooking recipe

Ingredients

Crullers
3 1/2 tablespoons unsalted butter
1 cup all-purpose flour
1/4 cup cornstarch
2 tablespoons sugar
1 teaspoon vanilla extract
5 eggs
1 teaspoon baking powder
vegetable oil, for deep-frying (corn, peanut)
Frosting
1 1/2 cups confectioners' sugar
1 lemon, juice of, to 2

Preparation

For the crullers, bring 1 1/4 cups water and the butter to a boil in a saucepan.
Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms.
Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan. Transfer the mixture to a mixing bowl.
Combine with the sugar, vanilla, eggs, and baking powder, using an electric mixer.
Cut parchment paper into 3-inch squares. Spread them out on a clean work surface and grease them well.
Put the dough into a pastry bag with a large serrated spout and squeeze a circle of about 2 inches on each piece of parchment paper.
Heat the oil to 370F in a deep-fryer or in a large saucepan. The oil needs to be hot enough to sizzle a bread crumb.
Let the crullers glide into the oil by carefully turning the parchment squares upside down and gently rolling up the two opposite edges. Fry only a few crullers at a time. They should be golden brown and puffy. Remove from the oil and drain on paper towels.
For the frosting, mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary.
Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.