⅓ cup rainbow sprinkles (65 g), plus more for topping
8 cups canola oil (1.9 L)
Glaze
4 cups powdered sugar (480 g), sifted
4 tablespoons milk
1 teaspoon vanilla extract
3 tablespoons cream cheese, softened
Special Equipment
large star piping tip
deep fry thermometer
How to Make It
1. Step
In a large pot over medium heat, combine the butter, water, milk, sugar, and salt. Whisk until the butter is melted and the mixture is steaming, about 5 minutes.
2. Step
Quickly whisk the all-purpose and whole wheat flours and the baking powder into the hot milk mixture. Continue cooking, stirring constantly, for 5 more minutes. Remove the pot from heat and stir with a spatula to cool the dough.
3. Step
When the dough is no longer hot to the touch, add the eggs one at a time, stirring to incorporate before adding the next.
4. Step
Add the vanilla and sprinkles and stir to distribute evenly.
5. Step
Transfer the dough to a piping bag or zip-top bag fitted with a large star tip.
6. Step
On a parchment-lined baking sheet, pipe 4-inch (10-cm) circles of dough. Chill in the freezer until solid, about 20 minutes.
7. Step
Meanwhile, make the glaze: In a large bowl, combine the powdered sugar, milk, vanilla, and cream cheese. Whisk until smooth and runny. Set aside.
8. Step
Heat the oil in a large pot until it reaches 350°F (180°C).
9. Step
Carefully add the crullers to the hot oil. Fry about 3 at a time for 4-5 minutes, flipping halfway, until golden brown. The fried crullers should feel much lighter than they were originally. Transfer the fried crullers to a wire rack set over a baking sheet.
10. Step
While still warm, dip one side of the crullers in the glaze. Return to the wire rack and allow excess glaze to drip off. Top with sprinkles.
