Doughnuts with Maple or Passion Fruit Glaze

Instructions

1. Cut out ten 5-inch (12 cm) squares of parchment paper. On the back of each square, trace a circle using the inside of a 3 ½-inch (9 cm) round cookie cutter as a guide.
2. In a pot, bring the milk, water, butter, sugar and salt to a boil. Remove from the heat. Add the flour all at once and mix vigorously with a wooden spoon until the dough forms into a smooth ball that pulls away from the sides of the pot, about 2 minutes.
3. Return the pot to medium heat and cook, stirring for 3 to 4 minutes to dry out the dough. Transfer to a bowl or into the bowl of a stand mixer.
4. Using a wooden spoon or the paddle attachment, mix the dough for 5 minutes to cool and to draw out the humidity. Add the eggs one at a time, mixing well between each addition, until the mixture is shiny and smooth.
5. Transfer the mixture into a pastry bag fitted with a 1/2-inch (1 cm) star tip.
6. Flip the parchment squares over and pipe a ring of dough on the inside of the traced circles (see note). Set the doughnuts aside on a baking sheet in the refrigerator while you heat the oil.
7. Preheat the oil in a deep fryer to 350°F (180°C). Line a second baking sheet with a wire rack.
8. Gently lower 3 doughnuts at a time into the hot oil, parchment-paper side up. Cook for 1 minute. Watch out for splattering. Using kitchen tongs, remove the parchment paper. Flip the doughnuts over and cook for another 5 minutes, turning the doughnuts over often. Drain on the baking sheet.