Step 1

Make dough: In a medium size pot, combine the water, butter, sugar, salt, and vanilla extract and cook over medium high heat. Bring the mixture to a boil and then stir in the flour until well incorporated. Continue to cook and sit until the mixture begins to coat the bottom of the saucepan in places. Then remove the pan from the heat.

Step 2

After that, carefully transfer the hot mixture to the bowl of a stand mixer that has been fitted with a paddle attachment. Or to a large bowl and use an electric handheld mixer. Proceed to mix on low speed for a few minutes or until the mixture has cooled slightly.

Step 3

While the mixer is running, add in the eggs, one at a time, until each one has been well incorporated. Once all of the eggs have been added, continue to mix the dough until it is smooth and glossy. The dough should start to hold its shape a little bit.

Step 4

Prepare for frying: Start preheating a large stockpot of oil that is 3-4inches deep, heat it to375 degrees F. Then, cut a piece of parchment paper into 3-4 inch squares. Next, spoon the dough batter into a piping bag that has been fitted with a very large star tip. Proceed to pipe the dough into 3-4inch sized circles onto the parchment paper squares.

Step 5

Then, place the piped dough circles with the parchment paper into the heated oil. Gently remove the parchment paper with tongs and fry the crullers for 2-3minutes on each side or until they are a nice caramel golden color. Once cooked and golden, remove the crullers from the hot oil and place them onto a cooling rack over paper towels to drain the excess oil. Repeat the frying process with the remaining dough.

Step 6

Glaze: In a medium size bowl, whisk together the powdered sugar, corn syrup, hot water, and vanilla extract until smooth. Then, dip the cruller donuts, one at a time, into the bowl of glaze and use a fork to turn the doughnuts over to cover it with glaze completely. Lift the donut out of the glaze and let as much glaze as you can drip back into the bowl. Place the donut onto a wire cooling rack to let the excess glaze drip off. Let cool for a few minutes, serve and enjoy!