• In a medium saucepan, combine water, butter, salt, and vanilla extract. Bring the mixture to a boil over medium-high heat, stirring occasionally until the butter is fully melted.
• When the mixture is boiling, remove it from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and pulls away from the sides of the pan.
• Return the pan to the heat and continue stirring for 2-3 minutes. The dough should have formed a ball and be thick, smooth, and glossy with no lumps.
• Remove the pan from the heat and immediately transfer the dough into the large bowl of a stand mixer. Spread the dough in a thin layer (it doesn’t have to be perfect) across the bottom and up the sides of the pan. Leave the dough to cool to room temperature.
• Fit the mixer with the paddle attachment. When the dough has cooled, add the eggs one at a time and beat on a medium speed until fully incorporated. Scrape down the mixing bowl as needed. Important note: You may not have to add all 4 eggs. Check the notes on how to perform a choux pastry “v test”.
• Once the eggs are fully incorporated and you are happy with the consistency, add the sugar and mix it in.
• Transfer the dough to a bowl and cover with cling wrap then place in the refrigerator to chill for at least an hour or overnight.
• When you’re ready to fry the crullers cut parchment paper into 12 squares about 4 inches x 4 inches.
• Heat the vegetable oil in a large deep pot. The temperature needs to reach 175ºF. If you do not have a thermometer see notes on checking if the oil is ready to use.
• Remove the chilled dough from the refrigerator and transfer it to a piping bag fitted with a large open star tip.
• Beginning with the first parchment square, pipe a smooth, even ring of dough about 3 inches in diameter, ensuring the ends meet to form a complete circle. Repeat with the remaining dough on separate parchment squares.
• When the oil has reached the correct temperature place the parchment square with the choux ring onto a slotted spoon, then carefully lower it into the hot oil, use the spoon to flip the cruller over so the parchment paper is facing up. You should be able to work in batches of 3-4 crullers at a time. Fry each one for a minute or so then use kitchen tongs to very gently peel the parchment paper off. Fry for a further 2-3 minutes on each side until crisp and dark golden brown. Use a slotted spoon to remove the crullers from the oil and transfer to a wire rack set over kitchen paper.

Make the Glaze

• While the crullers are cooling on the rack, prepare the glaze. In a mixing bowl, add the powdered sugar, milk and vanilla extract then whisk until smooth.
• Dip the tops of the crullers into the glaze allowing the excess to drip off before placing them on a cooling rack for a few minutes so the glaze can set.
• Serve while still fresh and warm. Enjoy!