In a small saucepan, bring the water, butter, sugar and salt to a simmer over medium high heat.

Add the flour and stir with a wooden spoon until it’s turns into a thick paste and pulls cleanly away from the sides of the saucepan.

Remove from the heat and either transfer to a bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on low for a minute or so to allow to cool slightly.

Add the first egg and beat on medium speed until fully incorporated. Scrape down the sides and add the remaining eggs one at a time, stirring till each egg is incorporated.

When dough is glossy and smooth, spoon rounded teaspoonfuls into 360°F oil (in a deep fryer or at least 2-3" in a pot over medium low heat).

Balls will float to the surface and turn themselves over. Allow to fry for 2-3 minutes or until golden brown. (Do not remove too soon as undercooked crullers will deflate and be very sad).

Dip or brush on glaze while still warm. Best eaten same day or given to neighbours as bribes for helping you with your dogs...:)

Stir all ingredients until smooth.