Instructions

1. 1

   Prepare the Choux Pastry: In a medium saucepan over medium heat, combine butter, water, and salt. Heat until the butter melts and the mixture starts to boil. Remove from heat and stir in the flour all at once until a smooth dough forms that pulls away from the sides of the pan.

2. 2

   Incorporate the Eggs: Let the dough cool for 5 minutes. Beat in eggs one at a time, ensuring each egg is fully incorporated. The dough should be glossy and thick but pipeable.

3. 3

   Pipe the Donuts: Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch rings onto a parchment-lined baking sheet, spacing them at least 2 inches apart.

4. 4

   Fry the Crullers: Heat vegetable oil in a deep pot to 360°F (182°C). Fry donuts in batches for about 2–3 minutes per side, until golden brown and puffed. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain excess oil.

5. 5

   Glaze the Donuts: Whisk together powdered sugar, milk, and vanilla until smooth. Dip the warm crullers into the glaze, letting excess drip back into the bowl. Place glazed donuts on a rack until the glaze sets.