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.

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.

Use the lines as a guide to pipe a thick circle, leaving about 2-inches in the center, overlapping the ends together.  Cut the parchment paper around each donut.

Heat oil over medium heat in a large, heavy bottom Dutch oven or pot, about 3-inches deep. Use a thermometer to keep the temperature between 350°F to 355°F. A cast iron or Dutch oven distributes the hot oil temperature more evenly than a typical pot.

Set a timer for 2-3 minutes on each side. 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 simple 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.