In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.

Remove from heat, add flour all at once, and stir vigorously until a smooth ball forms (the panade).

Return to low heat and cook for 1-2 minutes, stirring constantly.

Transfer the panade to a bowl and let cool for 5 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

The final dough should be glossy and hold a thick 'V' shape.

Fit a piping bag with a large star tip.

Pipe 3-inch rings onto 3-inch squares of parchment paper.

Heat oil to 350°F (175°C).

Gently drop the crullers (with the parchment paper) into the hot oil.

Fry for 2-3 minutes per side until deep golden brown.

Remove the parchment paper with tongs after it detaches.

Drain on a wire rack.

Whisk together the glaze ingredients.

Dip the warm crullers into the glaze, ensuring the ridges are coated.

Place back on the rack to set.

Serve immediately.