Homemade French Cruller Donuts

Cut 12 palm-sized squares of parchment paper and arrange them on a baking sheet. Spray with non-stick cooking spray.

In a medium bowl, whisk together 1 1/2 cups of powdered sugar and 2 1/2 tablespoons of milk until smooth and lump-free. The glaze should be thick but still pourable. Set aside.

In a medium saucepan over medium heat, combine 1 cup of hot water, 6 tablespoons of unsalted butter, 1 tablespoon of granulated sugar, and a pinch of salt. Stir until well combined and the butter is fully melted.

Quickly stir in 1 cup of all-purpose flour, working rapidly to incorporate the flour into the butter mixture. Cook for 2 minutes over medium heat, stirring continuously.

Transfer the batter to a stand mixer bowl fitted with a paddle attachment. Mix on medium-high speed for 1 minute to cool the batter.

Reduce mixer speed to medium and add 3 large eggs, one at a time, followed by 2 egg whites. Mix until fully combined and the batter is shiny.

Transfer the batter to a large pastry bag fitted with a large star tip. Pipe donut rings onto the prepared parchment paper squares.

In a heavy-bottomed saucepan, heat 2-3 inches of vegetable oil to 370°F. Reduce heat to medium-low and carefully slide a piped donut into the oil, parchment paper side up. Fry for a few seconds, then remove and discard the parchment paper using tongs or chopsticks.

Fry the donuts for 1 minute per side, until puffy and golden brown. Remove from the oil and place on a cooling rack.

Immediately spoon the prepared glaze over the warm donuts. Repeat with the remaining donuts.

Allow the glaze to set for 30 minutes before serving.