Whisk in the flour to incorporate.

Lower the heat to medium and using a wooden spoon stir the dough.

Continue cooking, stirring the whole time, until the bottom of the pan is covered in a film and the dough has dried out.

Transfer the hot hot to a stand mixer with the paddle attachment and mix to cool the dough slightly.

When you no longer see steam rising out of the mixer, add in the eggs one at a time while mixing so as to not cook the eggs.

Mix until fully incorporated.

Transfer dough to a large pastry bag, fitted with a Wilton 3M large star tip. This is best done with the bag inserted and opened over the rim of a large cup.

Cut 3" x 3" squares out of parchment paper and set aside (I did a dozen).

Pipe crullers on to the papers, making a circle and being careful to make the beginning and ends meet but not overlap. Best done by releasing pressure on the piping bag for the last inch.

Heat at least 2 inches of oil (generally around medium heat) in a large, deep, heavy bottomed pan. Test if it is up to temperature by dropping a small amount of dough in and seeing it floats and bubbles instantly cooks in 1 minute without burning. Adjust temperature up or down as need be. Alternatively an oil temperature of 350 (to 375) degrees in a deep fryer or thermometer is ideal.

Line a plate with paper towel and set up a second plate or bowl for discarded parchment paper.

Gently place the crullers, still on the parchment paper, into the hot oil. Do not crowd the donuts. I do 3, max 4, at a time.

After a few seconds the papers will separate and lift them out using tongs.

Allow to crullers to fry until golden brown 1-2 minutes per side.

Remove from the oil with a slotted spoon or strainer and place on the paper towel lined tray or plate to soak up any extra oil.

Continue with remaining donuts.

make the glaze by combining the powdered icing sugar, honey, milk, vanilla and corn syrup together in a shallow bowl.

Once cool enough to handle (but still warm), carefully dip in glaze. I dipped only one side. If your glaze is too thick or sticky it will break apart the delicate crullers, so it may need to be on the runnier side.

Once dipped in glaze, allow to set up on a wire rack over a plate (to catch any drips). The glaze can also be spooned on for more control, missed spots or extra frosting.

Eat warm or allow to cool.

Best served the day of, but can be stored covered (I prefer mine stored uncovered as it allows them to harden up instead of becoming soft overnight).

Prepare the topping by mixing together the cinnamon and sugar in a shallow bowl.

Line a plate with paper towels.

Drop approximately 2 inch lengths of batter into the hot oil by squeezing the the piping bag and using a butter knife to separate or slice the dough at the piping tip. I generally cook 5 -8 at a time so as to not crowd the pan.

Allow to cook 1 minute per side or until a deep golden brown.

Remove with a long handled slotted spoon to the paper towel lined sheet.

Immediately sprinkle with cinnamon and sugar so it sticks to the hot oil. Or use tongs to toss in the cinnamon and sugar while still hot and return to paper towel lined sheet.

I like to sprinkle extra cinnamon sugar on any missed spots while they cool.

Continue with remaining dough and churros.

Serve warm.

Best consumed fresh the day of, but can be stored covered at room temperature and tossed again with fresh cinnamon and sugar the next day.