For the crullers:

½ cup butter

1 cup flour

½ water

½cup carrot and ginger juice

1 tsp sugar

1 pinch salt

4 eggs

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For the glaze:

2 cups icing sugar

¼ cup carrot ginger juice

1 tsp cinnamon

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Oil, for frying

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First, make the pastry for the doughnuts. In a pot, cook butter with juice and water until the butter is completely melted. With the heat on low, add your flour and use a rubber spatula to incorporate everything into a dough. Cook, moving constantly, for a minute or so, until the dough is cohesive and leaves a sticky film on the pot.

Remove dough from heat, transfer to a bowl, and let cool slightly. Add the eggs, one at time, while beating the dough. It should hang from your spoon like a raggy ribbon when it's ready.

Heat a big, sturdy pot with a large amount of oil. ​

While it heats, pipe out your crullers. Fill a piping bag with the dough and fit it with a star-shaped nozzle. 

Place 25 small squares of baking paper on your bench. Pipe a circle of dough onto each one.

When the oil is ready, fry the crullers by sliding them into the oil using the baking paper. The paper will release as soon as it hits the oil and you can remove it with tongs.

Cook the doughnuts in batches until golden. 

Cool them on a wire rack.

While the crullers cool, combine the glaze ingredients. 

Once the crullers are at room temperature, dip them into the glaze and return to the wire tray. 

Serve once the glaze has set. These are best the day of.