French Crullers

Instructions

1. Prepare the choux pastry
   In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a simmer, stirring occasionally until the butter is completely melted. Once the mixture is simmering, remove from heat and immediately add all the sifted flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
2. Cook the pastry dough
   Return the saucepan to low heat and cook the dough for about 1-2 minutes, stirring constantly to dry out the mixture slightly. The dough is ready when a light film forms on the bottom of the pan. Transfer the dough to a stand mixer fitted with a paddle attachment or a large bowl.
3. Add the eggs
   Allow the dough to cool for about 5 minutes. With the mixer on medium speed (or by hand with a wooden spoon), add the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and thick enough to hold its shape while being soft enough to pipe. Add the vanilla extract and mix until combined.
4. Pipe the crullers
   Transfer the dough to a piping bag fitted with a large open star tip. Cut parchment paper into 3x3 inch squares. Pipe a ring of dough onto each parchment square, making sure the ends connect well. Place the piped crullers in the refrigerator for 30 minutes to firm up.
5. Heat the oil
   While the crullers are chilling, heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a candy thermometer to monitor the temperature consistently throughout the frying process.
6. Fry the crullers
   Working in batches of 2-3, carefully place the crullers paper-side up in the hot oil. The paper will release naturally after a few seconds - remove it with tongs. Fry for 2-3 minutes on each side until golden brown, flipping once. Remove with a slotted spoon and place on a wire rack over a baking sheet to drain excess oil.
7. Prepare the glaze
   While the crullers are cooling, whisk together the powdered sugar, milk, vanilla extract, and almond extract (if using) in a medium bowl until smooth. The glaze should be thick but pourable. Add more milk or powdered sugar to adjust the consistency if needed.
8. Glaze and serve
   When the crullers are still warm but not hot, dip the tops into the glaze, allowing excess to drip off. Return to the wire rack to set, about 10-15 minutes. Serve fresh for the best texture and flavor. Crullers are best enjoyed the same day they are made.