In a heavy-bottomed saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full rolling boil over medium-high heat.

Add the bread flour all at once. Reduce heat to medium and stir vigorously with a stiff heat-resistant spatula.

Continue cooking for 2–3 minutes, actively "mashing" the dough against the bottom and sides of the pan. This step is critical for proper starch gelatinization. Stop when a thin, translucent film forms on the bottom of the pan and the dough pulls away cleanly into a cohesive ball.

Transfer the hot panade to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1–2 minutes to release steam until the dough reaches approximately 125*F.

With the mixer on medium-low, incorporate the eggs and egg white one at a time. Ensure each addition is fully emulsified and the paste is smooth before adding the next.

Add the vanilla extract during the final seconds of mixing. The finished paste should be glossy and form a stable "V" peak when the paddle is lifted.

Prepare a piping bag with a large open star tip (Ateco #826 or #827).

Cut individual 4” squares of parchment paper. Lightly coat each square with a mist of oil to ensure a clean release.

Pipe 3” rings onto the squares. For the most defined ridges, maintain consistent pressure and ensure the ends of the ring overlap securely.

Bench Rest: For optimal ridge definition, allow the piped rings to chill for 30–60 minutes. This hydrates the starch molecules and stabilizes the fats.

Heat oil in a heavy fryer or Dutch oven to a stable 365*F

Carefully place 2–3 crullers into the oil, parchment side up. After 30 seconds, use tongs to peel away the parchment as the steam releases the bond.

Fry for 4–5 minutes per side. Total fry time should be 8–10 minutes. A longer fry at a slightly lower temperature ensures the interior is sufficiently dehydrated to prevent post-fry collapse.

Remove with a slotted spoon and transfer immediately to a wire cooling rack.

Allow crullers to cool for 5 minutes before glazing.

Submerge the top half of the warm pastry into a thin vanilla or citrus glaze.

Return to the wire rack, allowing the glaze to "shatter" and set as the pastry finishes cooling.