Step 1

Place 1 cup water, 1 stick unsalted butter, 2 teaspoons granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon vanilla extract in a medium saucepan. Bring to a boil over medium-high heat.

Step 2

Add 1 1/4 cups all-purpose flour and stir with a wooden spoon to combine. Continue stirring until a layer of dough sticks to the bottom of the pan, about 3 minutes.

Step 3

Transfer the dough to the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on low speed until no more steam rises out of the bowl, about 2 minutes. Increase the speed to medium and beat in 4 large eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat until the dough is smooth and glossy, about 3 minutes.

Step 4

Heat 1 quart vegetable oil in a medium pot (preferably about 10 inches in diameter) over medium-high heat until 375°F, 15 to 20 minutes. Meanwhile, fit a wire rack over a baking sheet. Transfer the dough to a large piping bag fitted with a 1/2-inch star piping tip. Transfer the dough to the piping bag. Lay a 12x18-inch sheet of parchment paper on the counter and pipe 12 (2 1/2-inch wide) rings of dough onto the paper. (Trace a stencil on the paper first if you want a guide). Cut the paper between the rings so each ring is sitting on its own paper square.

Step 5

When the oil is ready, reduce the heat to medium to maintain an oil temperature of 375ºF. Fry 3 crullers at a time: Carefully place in the oil parchment paper-side up. After 30 seconds, remove the parchment paper squares with tongs. Fry until golden brown on the bottom, about 2 1/2 minutes. Flip the crullers and fry until the second side is golden brown, about 3 minutes more. Transfer the crullers to the wire rack to drain.

Step 6

While the crullers cool, make the glaze. Place 1/4 cup honey, 2 tablespoons unsalted butter, and 1/2 teaspoon kosher salt in a medium microwave-safe bowl. Microwave in 30-second increments until the butter is melted, 30 seconds to 1 minute. Add 1 1/4 cups powdered sugar and whisk until smooth.

Step 7

Working one at a time, dip the craggy side of crullers into the glaze and let excess drip off. Return the to the wire rack dipped-side up. Let sit until the glaze sets, about 5 minutes.