Step 1 Line a sheet pan with parchment paper. Gently grease the parchment paper.
Step 2 Generously flour your work surface. Roll out the Croissant Dough into a 10 in [25 cm] square.
Step 3 Use a pastry cutter to cut the dough into 10 pieces, each 1 in [2.5 cm] wide. Holding each end of the strip, gently stretch the strip until it is 14 in [26 cm] long. Twist each strip, then bend it into a horseshoe around each other to form one long twist, gently pressing the loose ends together. Place it on the prepared sheet pan. Repeat with the remaining strips. Cover the twists loosely with plastic wrap and let rise for 45 minutes to 1 hour.
Step 4 Heat the oil in a large Dutch oven or deep fryer to 340F [170C] on a candy thermometer. Line another sheet pan with parchment paper and set a wire rack over the top.
Step 5 Very carefully place 2 or 3 twists into the hot oil, making sure not to crowd them; the twists will expand as they cook. Fry until the twists are golden brown, flipping them several times, 2 or 3 minutes total on each side, using tongs or a skimmer to flip them. Transfer to the wire rack and let cool until the twists are cool to the touch. While the twists are cooling make the glaze.
Step 6 In a medium bowl, whisk together the melted butter, 1 tablespoon of water, vanilla, and pinch salt. Add the confectioners' sugar and use a spatula to mix together, then switch to a whisk and whisk until combined and smooth. Add more water if needed; the glaze should be pourable. Drizzle the glaze over the tops of the just-cooled twists. Twists are best eaten the same day they are made.
