French Crullers

In a medium-sized saucepan over medium-high heat, bring water, sugar, and salt to a boil. Reduce heat to medium, add vanilla and flour, and stir until mixture starts to pull away from the side of the pan.

Transfer to the bowl of a stand mixer. With the paddle attachment on low speed, mix for a few minutes until cooled slightly. Start adding eggs and egg whites one at a time, allowing each egg to be fully incorporated before adding the next. Keep mixing until smooth and glossy. Transfer dough to a piping bag with a large star tip.

In a dutch oven, heat vegetable oil to 375° F. Cut parchment paper into 4‑inch squares. Pipe dough circles about 3½ inches in diameter onto parchment squares.

Place a few squares at a time into the oil, parchment side up. With tongs, gently remove the parchment paper from the crullers. Fry about 2 to 3 minutes per side until golden. Remove crullers to a wire rack lined with paper towels.

Whisk together glaze ingredients until smooth, adding water to the desired consistency. Dip warm crullers into the glaze and turn to coat completely. Allow excess glaze to drip off, and transfer to a wire rack to cool and dry.