• I highly recommend switching to the metric measurements and weighing the dry and wet ingredients for best accuracy. Read through the recipe before starting and measure all your ingredients in advance. Go back and watch my full video tutorial, read my expert tips and extended instructions with photos.

Make the choux pastry.

• In a medium saucepan, combine butter, water, milk, sugar, vanilla and salt. Heat until butter is melted and mixture is simmering.
  1/2 cup milk, 1/2 cup water, 1/2 cup unsalted butter, 2 teaspoons granulated sugar, Pinch of salt, 1/2 teaspoon vanilla extract
  
• Add the flour all at once. Stir vigorously with wooden spoon or rubber spatula until the mixture forms into a smooth ball and pulls away from the sides. There should be film sticking on the bottom of the pan. That's when you know it's ready. Remove from the sauce pan into a bowl.
  1 cup + 2 Tablespoons all-purpose flour
  
• Place in the stand mixer bowl with the paddle attachment. Set aside to cool for 5 minutes. You may turn on the mixer to mix the dough to release some heat and help it cool down. By the end of the 5 minutes, it should still be warm to the touch. With the mixer on medium speed, beat one egg at a time until fully combined.
  
• With the mixer on medium speed, beat one egg at a time until fully combined. By the last egg, the dough will become smooth, shiny, sticky and thick.
  4 large eggs
  

Refrigerate the choux pastry.

• Transfer the choux pastry dough into a bowl. Lay cling wrap or plastic wrap directly on the surface of the dough and refrigerate for at least 1 hour. This is not optional.
  

Prepare to donuts.

• Heat oil in a large, heavy bottom Dutch oven or pot, about 3-inches deep. Use a thermometer to keep the temperature between 340°F to 345°F / 171°C to 174°C. A cast iron or Dutch oven distributes the hot oil temperature more evenly than a typical pot. This may take up to 20 minutes.
• While the oil is preheating, prepare a piping bag with a large star tip. I used the #2C drop flower tip. Fill the bag about halfway with the choux pastry dough and twist the end so the dough stays contained in the bag and doesn't spill out from the top. Set aside to warm up to room temperature while you prepare for the next steps.
• Use a black permanent marker and a small cup about 3-inches in diameter, to draw 13 circles on a large sheet of parchment paper.
  
• Then, place a clean sheet of parchment paper on top. Use the lines as a guide to pipe a thick circle, leaving about 2-inches in the center, overlapping the ends together. There should be enough dough for 13 donuts total. Cut the parchment paper around each donut.
  

Fry the donuts.

• Place a wire rack on top of a baking sheet next to the pot.
• Gently place three donuts into the oil at a time, leaving space for them to puff up and move around. The oil should bubble immediately when you place the donuts. If it doesn't it's not hot enough. If the donuts immediately turn brown, the oil is too hot. After 10 seconds, the parchment paper will separate from the donut. Use tongs to safely remove the paper from the pot.
  
• Set a timer for 2-3 minutes on each side. Do not fry each batch for more than 6 minutes.
  
• Remove the donuts from the oil using a slotted spoon and place on the wire rack. Repeat until you have no more donuts.
  
• Combine the glaze ingredients together and whisk until smooth. While the donuts are still warm, dip the tops only in glaze and set aside on the rack to drip any excess off.
  2 cups powdered sugar, 2 Tablespoons hot water