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1
Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat.
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2
Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds.
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3
Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
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4
Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed.
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5
With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl.
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6
Mix until the dough is smooth and glossy and the eggs are completely incorporated.
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7
The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
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8
If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
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9
Line a sheet pan with parchment paper.
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10
Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings.
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11
Freeze them for 30 minutes to make them easier to pick up.
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12
Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
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13
Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil.
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14
Fry, turning once, until lightly browned.
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15
Drain the crullers on a brown paper bag; then dip them completely in the glaze.
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16
Let the crullers cool and set before serving.
