• Add milk, sugar, butter, water, and salt in a large saucepan and rolling boil over medium heat.
• Remove the saucepan from the heat and add all the flour. Firmly stir with a wooden spoon until well combined.
• Place the saucepan again on the heat and cook the mixture for about 2-3 minutes, firmly stirring the mixture until a thick layer forms at the bottom of the pan and the dough feels soft.
• Transfer the dough into an electric mixture and spread it evenly throughout the mixer bowl. Allow cooling uncovered for about 15 minutes, until the dough is slightly warm
• Attach the paddle to the mixer, use a rubber spatula to scrape the sides of the bowl, and then add 2 eggs. Mix on medium speed until the eggs are perfectly mixed in, and pause to scrape the sides of the bowl when needed.
• Scrap the sides of the bowl and stir in 3 eggs. Beat the mixture on medium speed until fully combined. Add the lemon zest and egg white. Beat again on medium speed until well combined.
• Cover the bowl and place in the refrigerator for about 10 minutes. 
• Cut out 10 (3*3 inch) squares of parchment paper. Lightly brush each parchment paper with vegetable oil.
• Add vegetable oil in a deep saucepan approx 3-4 inches and heat to 370 F. Use a thermometer to confirm the temperature.
• Take the dough out of the refrigerator and put some of it into a pastry bag that has a large star-shaped tip. Hold the pastry bag up and down over one of the parchment paper squares, and use it to create a circle of dough that connects at the ends. Keep doing this with the rest of the dough and parchment squares.
• Take a cruller and its paper and place them carefully onto a slotted spoon. Then, put the spoon with the cruller and paper into the hot oil. Hold the spoon under the cruller for about 4 to 5 seconds to make sure it doesn't sink to the bottom of the fryer.
• Fry 3 or 4 doughnuts at a time in hot oil for about 5 ½ to 6 minutes. After a minute, remove the paper using metal tongs and flip them over after 2 ½ minutes. The crullers should be a deep golden brown colour all over. Try to keep the temperature of the oil between 355 - 370 degrees F while the donuts cook.
• Remove the donuts from the oil using a slotted spoon and drain them on paper towels. Allow to cool completely before glazing.

For The Glaze

• In a small bowl, add all the glaze ingredients and combine well.
• Add some milk to make a thin glaze that can still stick to the top of the doughnuts.
• Once the crullers are cool, dip the top of each one into the glaze.