French cruller donuts

Easy and quick recipe makes 18 donuts.

What you need:

1 cup water

6 tablespoons (3 ounces) unsalted butter

2 teaspoons (10 grams) superfine sugar
1/4 teaspoon salt
1 cup (135 grams) all-purpose flour, sifted
3 large eggs, divided
1 to 2 egg whites, slightly beaten
Vegetable oil for frying
2 tablespoons olive oil
Parchment paper
Cooling rack
Pastry brush

Donut glaze
1 cup powdered sugar
1 tsp vanilla extract/vanilla bean paste
4 tablespoons of milk/water
What you do:
1. Gather your ingredients: flour, water, sugar, salt (not shown), egg yolks and slightly beaten egg whites.

2. Bring the water, butter, salt and sugar to a boil (below)

3. Mix on the flour into the boiling mixture a little at a time to form a loose, sticky dough. Stir constantly to prevent burning. Keep on the heat as long as possible so as much water as possible will evaporate. This will allow you to add in more eggs which results in a lighter donut. You will know the dough is done when a light film appears on the bottom of the pan. (Below)

4. Put the hot dough in the stand mixer (or hand mixer) with the paddle attachment and run the dough to cool it for a few minutes. Then begin adding the yolks one at a time. Make sure each egg is incorporated before adding the next.

5. After all the yolks are in you will end up with a thick dough, add in the whites one at a time until it turns into a thick, smooth, glossy batter. If that happens after just one egg white, omit the rest.

6. Heat the oil in a heavy bottomed pan. It should reach 370 degrees if you have a thermometer. While it is heating cut out 3×3 squares of parchment paper and put them on a cookie sheet.

7. Coat one side of each square with olive oil, butter or cooking spray.

8. Put the dough into a piping bag fitted with a 1/2 inch star point.

9. Pipe the dough into circles on the parchment

10. Make sure the oil is hot and then place a parchment square into the oil. After 30 seconds the parchment will separate from dough. Flip the doughnut over after a minute. Allow to cook for about a minute and remove onto cooling rack.

11. Allow to cook for until they are golden brown (about a minute) and remove onto cooling rack.

12. Allow to cool completely before adding glaze. While they are cooling mix up glaze and dip the top half into glaze and let the excess drop down to the cookie sheet under the rack. Enjoy!