Begin by heating 1 cup of water and ½ cup of butter in a medium saucepan over medium heat. Stir until the butter is completely melted. Remove from heat and quickly add 1 cup of all-purpose flour, stirring vigorously until a cohesive ball forms. Allow to cool slightly for about 5 minutes.

Once the dough has cooled slightly, add 4 large eggs one at a time, beating well after each addition. Use a sturdy spoon or an electric mixer to ensure the dough turns smooth and glossy. This should take around 3-5 minutes.

Transfer the smooth dough into a piping bag fitted with a large star tip. On a parchment-lined baking sheet, pipe rings of dough about 2 inches in diameter, leaving space between each cruller.

In a deep skillet or heavy pot, pour enough vegetable oil for frying—about 3 inches deep—and heat to 350°F (175°C). Use a thermometer for accuracy.

Carefully drop piped dough rings into the hot oil, fry for about 2-3 minutes on each side, or until golden brown. Use a slotted spoon to flip them halfway through and transfer to a wire rack to drain excess oil.

While the crullers are cooling, whisk together 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of milk or water until smooth and pourable.

Once cooled, dip each cruller into the glaze, allowing excess to drip off. Place back on the wire rack to set. Optionally, sprinkle a light dusting of powdered sugar over the glazed crullers.