Bring the water, butter, sugar and salt to a boil in a large sauce pan over medium high heat. Add the flour all at once and stir until completely incorporated. Keep stirring until you see a thin film on the bottom of the pan, you need to remove as much moisture as possible in this stage.
Remove the pan from the heat and turn the batter into the bowl of an electric mixer fitted with the paddle attachment and stir for a minute or so on low just to cool it down a bit.
Add one egg, mixing until completely incorporated and then add the other egg. Once the second egg is incorporated, start adding egg whites a little at a time until the batter becomes glossy and holds a little shape. If you add to much egg whites, the doughnuts will be heavy but I added 2 and they were perfection.
Transfer batter to a large pastry bag fitted with a ½ inch star tip.
Heat your frying oil to 370˚.
While the oil is heating, spread a small about of oil on each of the parchment squares and then pipe a circle of batter, being careful not to overlap the batter to much or you get lopsided doughnuts.
Once your oil is hot carefully turn the doughnuts into the batter and peel off the parchment. I thought this would be more difficult, but it really wasn't that hard. I just held on to two opposite corners and turned it over, lowered it into the oil and let it fry for a second or two and then peeled back the parchment. Didn't burn my fingers once :) I was able to get about 3-4 into the pot at once.
Once the doughnuts are golden brown on one side, flip over and cook the other side until golden then remove from the oil and allow to cool on a wire rack.
Once all the doughnuts are fried up and cooled down, mix together all the glaze ingredients and either drizzle over the doughnuts or dip each one into the glaze and then eat them!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/06/french-cruller-doughnuts-2/