Delicious vegan mini egg crullers, featuring a choux pastry made with water, almond milk, vanilla, and vegan butter, piped and fried before being glazed with a sugary mix and topped with Easter candy.
1: In a small pot, bring the water, almond milk, vanilla paste, and vegan butter to a boil.
2: Once boiling, add flour and mix immediately until incorporated, forming a dough.
3: Place the dough in a stand mixer and mix until just barely warm.
4: Gradually add the Just Egg and almond milk mixture, mixing until glossy and elastic.
5: Pipe the dough onto parchment pieces into crullers about 3 inches in diameter.
6: Fry the crullers in 350°F oil, flipping every 2 minutes to avoid bubbles.
7: Fry for about 8-10 minutes until cooked through, then place on paper napkin to remove excess oil.
8: For the glaze, mix icing sugar and milk until runny, adjusting thickness as needed.
9: Dip crullers in the glaze and top off with chopped Easter candy.
