Instructions

• Combine 1 1/4 cups water, 1/2 cup unsalted butter, 4 1/2 teaspoons granulated sugar, 1/2 teaspoon salt, and 1/2 teaspoon vanilla extract in a medium saucepan over medium-high heat and bring to a rolling boil.
• Remove the saucepan from the heat, add 1 1/4 cups all-purpose flour all at once, and stir vigorously with a wooden spoon or whisk until the mixture forms a smooth paste and is fully incorporated.
• Return the pan to medium heat and cook, stirring constantly, until the dough pulls away from the sides and begins to coat the bottom of the pan in places (it should form a slightly dry, cohesive mass). Remove from heat.
• Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or to a large bowl if using a handheld electric mixer). Beat on medium-low speed for about 3 to 4 minutes to cool the dough slightly. The dough should feel only warm to the touch — not hot — before you add eggs.
• Crack the 4 large eggs and separate 2 additional large egg whites into a small bowl or cups so you can add them one at a time. With the mixer running on medium-low, add the 4 whole eggs one at a time, allowing each egg to be fully incorporated before adding the next. Then add the 2 reserved egg whites one at a time, again allowing each to incorporate before adding the next.
• Continue mixing until the dough is smooth, glossy, and will hold a little shape when dropped from the paddle (a thick, pipeable choux-like dough).
• Pour oil into a large stockpot to a depth of 3 to 4 inches and heat to 375°F. Use a digital thermometer with a pot clip to monitor temperature. Keep the heat at a level that maintains 375°F while frying.
• While the oil heats, cut parchment paper into 3- to 4-inch squares and lay them on a baking sheet.
• Fit a piping bag with a very large open star tip and transfer the dough into the bag. Pipe the dough into 3- to 4-inch rings (cruller shape) onto the parchment squares, leaving space between each.
• Working one at a time (or in small batches without overcrowding), carefully lower a parchment square with a piped cruller into the hot oil. Once the dough begins to float and the paper loosens, use tongs to peel the parchment away from the cruller.
• Fry the cruller about 2 to 3 minutes per side, turning once, until evenly golden brown. Watch them closely so they do not burn.
• Remove fried crullers with tongs or a slotted spoon and place on a wire rack set over paper towels to drain. Repeat frying until all the dough is used.
• In a medium bowl, whisk together 2 cups confectioners’ sugar, 1 tablespoon light-colored corn syrup, 2 to 3 teaspoons hot water (start with 2 teaspoons and add the third only if needed for thinner consistency), and 2 teaspoons vanilla extract until smooth and pourable.
• While the crullers are still warm, dip each one into the glaze, use a fork to turn it so it is fully coated, then lift it out with a fork or slotted spatula and let excess glaze drip back into the bowl.
• Place glazed crullers on a wire rack and allow the glaze to set before serving.