Bring butter and water to boil in a small pot. Once mixture comes to boil, stir in flour and salt until combined. Remove from heat and cool 3 minutes.
Crack eggs into a small bowl. Mix eggs into warm mixture one by one until completely batter is completely smooth.
Transfer to piping bag with large fluted tip and pipe into circles on parchment paper lined baking sheets. Place into freezer for 30 minutes.
Pour vegetable oil into large pot with high sides so there's at least 3 inches of grease. Heat oil to be between 325-350 degrees. While oil is heating, stir all ingredients together for glaze until smooth and runny...but not too runny!
Drop frozen crullers one by one into hot oil and fry about 1 minute per side or until lightly golden. Remove to paper towel to drain and then immediately coat in glaze. Place onto cooling rack to let excess glaze drip off. After 40 minutes or so, the glaze should harden onto the crullers. Best served warm, immediately out of the glaze.