• Add 3-4 inches of neutral-flavored oil to a heavy-bottom pot. Use a deep-frying thermometer and begin heating the oil to 375°F. *

Make the Choux Pastry:

• In a saucepan, combine butter, water, sugar, vanilla, and salt. Place the pan over medium heat and bring to a gentle boil.
• Add the flour and mix with a wooden spoon or rubber spatula until the dough comes together and forms a ball. Continue to cook and stir the dough around in the pan for about 2 minutes.
• Transfer the dough to a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Mix the dough for several minutes to knock out the steam, then add the eggs, one at a time, and mix until fully incorporated into the dough after each. After the last egg is added, mix until the dough is shiny and smooth.

Pipe and Fry the Donuts:

• Add the dough to a large piping bag fitted with a large open-star piping tip. Pipe the dough in circles onto cut-out sheets of parchment paper.
• To fry the donuts, dip the cut-out sheets of parchment, dough side down, into the hot oil. The donuts will release from the paper and then you can remove it from the oil with a pair of metal tongs.
• Fry the donuts in batches for 2-3 minutes per side, or until crispy and golden brown. Remove and set the donuts on a wire cooling rack to drain any excess oil.

Make the Glaze:

• Mix the melted butter, powdered sugar, cream (or milk), and salt in a bowl until combined. If the glaze is too thick you can add more cream (or milk), if it's too thin add a little more powdered sugar until you're happy with the consistency.
• Pour the glaze over the donuts and allow to set. The donuts taste best the same day they're made and while still slightly warm. Store leftovers in an airtight container at room temperature for 1-2 days.