Place the milk, butter, sugar, salt, and water in a medium saucepan over medium heat. Stir until the sugar has dissolved and the butter has melted. Bring to a gentle boil and remove from heat.

Tip in all of the flour and stir vigorously with a wooden spoon until well combined.

Return the saucepan to the heat and keep stirring for another 2-3 minutes until a thick film forms at the bottom. The mixture should be very thick, smooth, and shiny with no lumps.

Transfer the dough into a bowl of a standing mixer, spread it into a thin layer, and allow it to cool for about 15 minutes.

Fit the mixer with the paddle attachment, add two beaten eggs into the dough, and mix on medium speed until well incorporated.

Add the third egg and mix again until fully incorporated. Scrape the sides as necessary. Add the egg white and lemon zest, stirring until fully incorporated.

Transfer the dough into a large piping bag with a large open star nozzle and chill in the fridge for at least an hour.

Heat vegetable oil in a deep-fat fryer or heavy-based saucepan to 180°C.

Cut parchment paper into 12 squares (9 x 9 cm) and draw a circle (7 cm in diameter) on each square. Turn the squares over to pipe on the underside.

Hold the piping bag vertically over a parchment square and pipe an even circle of dough. Repeat with remaining dough.

Gently place the cruller in the hot oil with the parchment paper attached (or on a slotted spoon) and fry for 2-3 minutes on each side, removing parchment with tongs.

Place fried doughnuts on a plate lined with kitchen paper and allow to cool before glazing.

For the glaze, mix all glaze ingredients until a runny yet thick consistency is achieved. Dip the cooled doughnuts in the glaze and enjoy!