Step 1

French Crullers - To a medium saucepan over medium-high heat, add the water, butter, sugar, salt, vanilla, and bring to a boil.

Step 2

Add the flour and stir or whisk in until incorporated.

Step 3

Continue cooking and stirring the mixture until it begins to coat the bottom of the saucepan in places; remove it from the heat.

Step 4

Mixer - Carefully transfer the mixture into the bowl of a stand mixer fitted with a paddle attachment (or large bowl and handheld electric mixer) and beat on medium-low speed for about 3 to 4 minutes, or until the mixture has cooled slightly. Tips - While this recipe is possible using a handheld electric mixer, it's easier with a stand mixer. So if you have one, now is the time to bring it out. Make sure the mixture is cool enough that it won't scramble the eggs upon adding them in the next step. Dip your finger into it, and if it feels semi-hot, wait another couple of minutes before moving on.

Step 5

With the mixer running, add the eggs, and the egg whites, one at a time, allowing each egg to incorporate before adding the next.

Step 6

After you've added all the eggs, continue mixing until the mixture is smooth, glossy, and a dough starts to hold a little shape.

Step 7

Oil - To a large stockpot, add enough oil so that it's 3 to 4 inches deep and preheat it to 375F. Do not guess, use a digital thermometer with pot clip.

Step 8

While the oil is heating, cut parchment paper into 3 to 4-inch squares and place them on a baking sheet; set aside.

Step 9

Piping - Transfer the dough into a piping bag fitted with a very large open star tip.

Step 10

Pipe the dough into circles about 3 to 4-inches in diameter, and place each circle of dough on top of each square of parchment.

Step 11

Frying - Carefully drop each piece of parchment with dough. Tips - it's okay to plop the whole thing in the oil. I highly recommend wearing a pair of rubber kitchen gloves or using hot mitts so that if/when oil splatters up, you don't get burned.

Step 12

Using a tongs, dip it into the oil and carefully peel the parchment from the crullers.

Step 13

Fry for about 2 to 3 minutes per side. Tips - Watch them carefully so they don't burn. They will darken up as they cool. Don't overcrowd the pan for best results.

Step 14

Place the fried crullers on paper towels on a wire rack and repeat the frying process until all dough has been fried; set aside while you make the glaze.

Step 15

Glaze - To a medium bowl, add the confectioners' sugar, corn syrup, hot water, vanilla, and whisk until smooth.

Step 16

One at a time, dip the warm crullers into the glaze and use a fork to turn each cruller over to ensure it's completely glazed.

Step 17

Using a fork or strainer style of large spatula, remove each cruller from the glaze, and allow as much glaze to drip off and back into the mixing bowl as possible. Repeat until all crullers have been glazed.

Step 18

Transfer glazed crullers onto a wire rack and allow the glaze to set up before serving. Crullers will keep airtight at room temp for up to 3-4 days. Tip - If desired, zap leftover crullers in the microwave for about 5 seconds to soften them up a bit, just take care so you don't overheat them and make them hard which sometimes can happen in microwaves if you're not careful.