Golden French Crullers

Portions:18 Crullers

Cooking Time:2 15

Line baking sheets with parchment paper and lightly grease; set aside.
In a 4-quart saucepan, bring the clarified butter, sugar, salt, vodka, and 1¾ cups water to a boil over high heat.
Reduce heat to medium, add the flour, potato flakes, and cornstarch.
Cook, stirring constantly with a wooden spoon, until the mixture pulls away from the sides of the pan, 2-3 minutes.
Continue to cook, stirring, until the mixture is slightly dry and a thin film coats the bottom of the pan, about 4 minutes more.
Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment.
Beat until slightly cool, about 2 minutes.
Add the eggs one at a time, beating until completely absorbed and scraping the sides of the bowl as needed.
Then beat in the egg whites.
Transfer the dough to a pastry bag fitted with a ¾" star tip and refrigerate for 1 hour.

Heat 2 inches of canola oil in a 6-quart saucepan until a deep-fry thermometer reads 325°F (165°C).
Pipe 3-inch rings of dough onto the greased parchment, spacing them at least 2 inches apart.
Using scissors, cut the doughnuts out of the parchment paper, leaving about 1 inch of paper around the sides of each doughnut.
Working in batches, place the crullers in the hot oil, paper side up.
Use tongs to peel off and discard the paper.
Cook, flipping once, until puffed and golden, about 15 minutes.
Using a slotted spoon, transfer the crullers to a wire rack set over a baking sheet to cool completely.

Whisk together the confectioners' sugar, honey, and ½ cup hot water in a bowl until smooth.
Dip the cooled crullers in the glaze, coating them completely.
Return them to the wire rack until the glaze is set.