Combine milk, water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high.Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball. Continue stirring for another 3-4 minutes until it is completely smooth and soft.
Transfer the dough into a bowl of a stand mixer fitted with the paddle attachment and beat to cool it down slightly.
Add in the eggs and egg white one at a time, beating after each egg has been added to incorporate it into the dough. The dough should be very thick and shiny but not liquidy.
Cut a sheet of parchment paper into 4 in x 4 in squares. Fill a piping bag fitted with a ½ inch star tip half full with the batter. Pipe rings of batter onto each square.
Heat at least 2 inches of oil in a heavy bottomed pot to 350 F. Carefully place a few doughnuts in a time, parchment side up. After about 30 seconds, use tongs to pull the parchment paper off. Fry until cooked through and crispy, about 1 – 2 minutes, flipping them over about halfway through the cooking time.
Remove from the oil with a slotted spoon and place on paper towel-covered wire rack to drain and cool slightly before dipping in glaze.For the glaze:In a wide bowl, mix together powdered sugar, milk, and bourbon, and whisk until smooth.
Add more milk as necessary to make a liquid glaze. Dip crullers in glaze and set on wire rack to dry.Beignets:You can also use this batter to make a yeast-free version of beignets. Simply drop half-tablespoonfuls of the batter into the oil (heated per above) and fry per instructions above until puffed up and golden brown.
Let cool slightly and toss in powdered sugar.Churros:You can also use this batter to make churros. Pipe out straight lines on parchment paper and fry per instructions above until puffed up and golden.
Roll in a mixture of 1/2 cup sugar and 1 teaspoon ground cinnamon.
