Crullers 
Traditional French crullers are made from pate a choux: lightly crisp on the outside, soft and pillowy on the inside. 
Makes about 12 crullers 

For the pâte à choux: 

• 1/2 cup (4 fluid ounces) water
• 1/2 cup (4 fluid ounces) milk
• 4 tablespoons (4 ounces) unsalted butter
• 3/4 teaspoons salt
• 6 ounces bread or all purpose flour
• 8 ounces eggs (about 4 med eggs)
• oil, for frying 

For the icing:: 

• 2 cups confectioners' sugar
• 1/4 cup heavy cream, plus more as needed 
• ​1/2 vanilla bean, scraped
• 1 pinch nutmeg (optional)

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1. In a medium pot, heat the water, milk, butter, and salt over medium-low heat. Bring to a full boil. 
2. Add the flour all at once, and cook, stirring constantly with a wooden spoon, over low heat. Cook until a slightly sticky paste forms—stir until the paste forms a ball around the spoon and there’s a film of starch on the bottom of the pot.
3. Transfer the paste to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 30 seconds to 1 minute to help cool the paste.
4. Whisk the eggs together in a liquid measuring cup. With the mixer running, add the eggs in a stream. Mix until fully incorporated, 3 to 4 minutes.
5. Test the consistency of the batter. Remove the bowl and paddle from the mixer base. Dip the paddle into the dough and lift up. The dough should form a V shape, eventually breaking away from the batter in the base of the bowl. If the dough is too stiff or pulls away too quickly, whisk together another egg and add gradually. 
6. When the batter has achieved the right consistency, transfer it to a pastry bag fitted with a star tip. Cut twelve 3- by 3-inch squares of parchment and arrange on baking sheets. They can overlap a little.
7. In a deep pot, heat 3 to 4 inches of oil to 350 to 360° F.
8. Pipe the dough onto the parchment squares into circles. Stop squeezing just before you reach the other
   side of the circle, and let the batter fall to finish the circle shape. If the final piece protrudes too much,
   dip your finger in water and press it down gently.
9. Transfer the sheet trays to the freezer and freeze for 30 minutes to 1 hour. This step is optional and will
   just help the crullers keep their ridges during frying.
10. Fry the crullers in the preheated oil. If you froze the crullers, you can peel the parchment away before frying. If you didn’t, gently place them in the oil, parchment and all. As soon as the structure sets (1 to 2 minutes), the parchment will release and you can remove it from the oil. Fry until very golden brown, 6 to 8 minutes. Drain on a rack set over a sheet tray lined with absorbent paper towels. 
11. Cool the crullers completely before glazing. In a medium bowl, whisk the confectioners' sugar, cream, vanilla bean seeds, and nutmeg (if using) to combine. The mixture should be thin enough to easily fall
    over the crullers when spooned over. Add extra cream or milk if needed.
12. Spoon the glaze over the crullers on the rack and let it fall down the sides. Serve immediately.