French Cruller Doughnuts

Directions

1. In a large saucepan, bring butter, water, milk and sugar to a rolling boil. Add flour and salt all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
2. Insert a large star tip in a pastry bag; fill with pastry dough. Refrigerate dough until chilled, at least 1 hour.
3. In an electric skillet or deep fryer, heat oil to 375°. Cut parchment paper into eighteen 3-in. squares. Pipe a 3-in. circle on each parchment square.
4. Carefully lower squares, pastry side down, a few at a time, into hot oil (leave parchment on the pastry in the oil). Cook for 1 minute. Carefully remove paper with metal tongs. Fry crullers until golden brown, 2-3 minutes on each side. Drain on paper towels.
5. In a small bowl, mix confectioners' sugar, milk and vanilla until smooth. Dip tops of warm doughnuts into glaze.