In a small pot bring water and butter to a boil. Stir in flour and salt until combined. Remove from heat and cool for three minutes.
In a small bowl, crack your eggs (this ensures that no egg shells get into the dough). One by one mix eggs into the warm mixture until the batter is completely smooth.
Transfer the dough into a piping bag fitted with a large fluted tip. Pipe circles onto parchment paper lined sheets. To achieve thicker crullers, pipe a circle twice over. Then freeze for 30 minutes.
In a large pot with high sides, pour enough vegetable oil in so it is at least 3 inches high. Heat oil between 325-350 degrees F.
While the oil is preheating make the glaze. Simply stir togehter all ingredients for it until it is smooth and runny (about the consistency of school glue). Too thick? Add more milk. Too thin? Add more powdered sugar.
One by one, drop, now frozen, crullers into the hot oil. Fry for 1 minute on each side or until lightly golden. Remove from oil and place onto a paper towel lined plate to drip off any excess grease.
Dip into or drizzle on the icing then place onto a cooling wrack with parchment paper underneath it. After about 40 minutes any excess icing should have dripped off and the remaining glaze should have hardened onto the crullers. Serve immediatley!