Blackberry Balsamic Honey Crullers

Directions

1. In a saucepan bring the milk, water, butter, sugar and salt to a boil. 
2. Once boiling remove from the heat and add in your flour and mix vigorously until a smooth paste has formed. Spread out in a bowl of a stand mixer and let cool for about 15 mins, or until just warm to the touch. 
3. With the paddle attachment, mix in your 4 eggs, 1 at a time until completely combined. Let your dough rest in the fridge for atleast 1 hour or overnight. Make sure to cover your dough with cling wrap pressed up against your dough to stop a skin from forming. 
4. In a small pan add your blackberries, lemon juice and Blackberry Balsamic seasoning. Cook for 10-15 mins over medium low heat and gently mashing the berries. 
5. Pass through a mesh sieve to get all the seeds out. Let cool before using. 
6. Mix together your icing sugar, heavy cream and start with 2-3 tbsp of your blackberry juice, mixing until a nice glaze that’s not too thick or thin and formed, set aside. 
7. For your plain glaze, mix together your milk, icing sugar and vanilla. 
8. Heat your oil to 350°F
9. Cut 12, 4 inch squares of parchment. 
10. Place your dough into a piping bag with a large star piping tip. 
11. Pipe a circle of the dough onto each piece of parchment paper making sure they fully connect. 
12. Carefully add your doughnuts (parchment also) into your hot oil, not too many at one time, and fry, after a minute or so remove the parchment. Fry these for 3 minutes or so per side or until golden brown and fluffy. 
13. Place on a wire rack and glaze with either both glazes or just the blackberry glaze and let cool before devouring.