French Cruller (ปาท่องโก๋ฝรั่งเศส)

1.Add evaporated milk, water, butter, sugar, salt and vanilla extract into the pot. Heat the pot over the heat until mixture boil and butter melts.

2.Remove from the heat and add all the flour in, mix until the dough is formed. Bring it on the heat and stir again until a thin film coats the bottom of the pan. Move mixture off the heat and let cool slightly.

3.Beat eggs and egg white together. Slowly drizzle eggs while continuously beating until the dough becomes smooth. Let cool slightly.

4.Transfer dough to a piping bag with a star nozzle. Cut baking paper into 3x3” and pipe a ring onto each paper. Repeat until used and store mixture in the fridge.

5.Heat oil to 170°C place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, about 2 ½ minutes. Remove from the oil and drain.

6.Mix icing sugar and honey together. Gradually adding evaporated milk until glaze consistency achieved.

7.Dip cruller into the glaze and leave to cool before serve.