Instructions

• Cut 12 squares of parchment paper about the size of your palm. Arrange them on a baking sheet and lightly spray or grease each square. Set aside.
• Make the glaze: in a medium bowl whisk together 1 1/2 cups powdered sugar and 2–3 tablespoons milk until smooth and lump-free. The glaze should be thick but pourable; add the third tablespoon of milk for a thinner, more translucent glaze if desired. Set aside.
• In a medium saucepan over medium heat combine 1 cup hot water, 6 tablespoons (85 g) unsalted butter (cut into cubes), 1 tablespoon granulated sugar, and a pinch of salt. Stir until the butter is fully melted and the mixture comes to a boil.
• Remove the pan from the heat and immediately add 1 cup all-purpose flour all at once. Stir quickly and vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
• Return the pan to medium heat and cook the dough, stirring continuously, for 2 minutes to dry it out slightly.
• Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium–high for 1 minute to cool the dough slightly.
• Reduce the mixer speed to medium. Add the 3 large eggs one at a time, mixing fully after each addition. Then add the 2 egg whites and mix until the batter is smooth, glossy, and holds its shape well for piping.
• Fit a large pastry bag with a large star tip, fill it with the batter, and pipe donut rings onto the prepared parchment squares on the baking sheet.
• Pour 2–3 inches of vegetable oil into a heavy-bottomed saucepan and heat to 370°F (use a thermometer). Once the oil reaches 370°F, reduce the heat slightly and maintain the oil between about 350–370°F while frying.
• Fry the donuts in batches: using a spatula, gently lower a donut (parchment side up) into the oil. After a few seconds the parchment will loosen—use chopsticks to peel off and discard the parchment. Fry the donut about 1 minute per side, or until puffed and golden brown. Do not overcrowd the pan.
• Remove each donut with a slotted spoon and place on a cooling rack set over a sheet pan to drain. While still hot, spoon or dip the top of each donut into the prepared glaze so it adheres.
• Repeat frying and glazing with the remaining donuts. Let the glaze set for about 30 minutes before serving.