• Combine 4 oz water, 4 oz whole milk, 4 oz unsalted butter, ½ teaspoon table salt and 1 tablespoon granulated sugar in a medium saucepan. Bring to a full boil.
• Remove the pan from the heat and add 5 oz all purpose flour all a once. Use a wooden spoon or silicone spatula to vigorously stir the batter until the flour is absorbed and there are no lumps.
• Return the pan to medium low heat and continue stirring for 3 minutes. The batter will come together and form a smooth, cohesive ball.
• Remove the pan from the heat and transfer the batter to a food processor fitted with a blade (if mixing by hand transfer to a mixing bowl). With the processor running, add 3 large eggs and 2 egg whites in a steady stream. Mix until the batter comes together. (If mixing by hand add the eggs in three batches. After each addition, stir vigorously until the batter comes together.)
• Transfer the batter to a clean bowl, cover the bowl and refrigerate for 30 minutes. Meanwhile heat 1 quart vegetable oil to 375 °F in a large heavy pot. Place a cooling rack over a sheet pan and set it up near the stove.
• Spray a sheet of parchment paper with pan spray or brush lightly with vegetable oil. Cut the parchment into 4"x4" squares.
• Scoop the batter into a pastry bag fitted with a star tip (⅓"). Pipe a ring of batter onto each parchment square. At this point the piped crullers can be frozen to finish later. Defrost them before frying.
• When the oil is up to temperature, place a parchment square onto a slotted spoon and lower it into the oil. After a minute, use a pair of long-handled tongs to remove the parchment square which will release from the batter as soon as it starts frying.
• Depending on the size of the pot, you can fit 2-3 donuts in at a time. Don't overcrowd the pot. When the first side is well browned (after 3-4 minutes) flip the cruller over and fry another 3-4 minutes on that side. As the cruller fries it will puff up and some cracks may form. Continue frying until both sides are well browned in the cracks that form. Total frying time is about 6-7 minutes.
• Lift the cruller out of the oil with the slotted spoon and place on the rack to drain. Continue frying the remaining crullers. Monitor the temperature of the oil to keep it close to 375°F.

Glaze

• In a small bowl combine 4 oz confectioner's sugar1 oz whole milk 1 oz whole milk and 1 teaspoon vanilla extract to form an icing with the texture of pancake batter.
• When the crullers are cool enough to handle but still slightly warm, dip the top of each one into the glaze. Allow excess glaze to drip back into the bowl then set the cruller onto the baking rack until the glaze is set.
• Crullers are best eaten shortly after frying.