In a medium-sized saucepan, combine the water, butter, sugar, and salt. Place the saucepan over medium heat and bring the mixture to a boil.

Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This should take about 2-3 minutes.

Transfer the dough to a mixing bowl and let it cool slightly for 5 minutes.

Add the eggs, one at a time, beating well after each addition. The dough should be smooth and glossy.

Heat vegetable oil in a deep fryer or large pot to 175°C (350°F).

Spoon the dough into a piping bag fitted with a large star tip.

Pipe rings of dough onto a sheet of parchment paper or directly into the hot oil. Each cruller should be approximately 8-10cm (3-4 inches) in diameter.

Fry the crullers in batches, turning them over once, until they are golden brown and puffed up, about 4-5 minutes per side.

Remove the crullers from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

In a separate bowl, prepare the glaze by whisking together the icing sugar, milk, and vanilla extract until smooth and well combined.

Dip each cooled cruller into the glaze, allowing any excess glaze to drip off.

Place the glazed crullers on a wire rack to set for about 10 minutes.

Serve the French Crullers while they are still fresh and enjoy!