Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

Once boiling, remove from heat and stir in the flour all at once. Return to heat and stir vigorously until the mixture forms a ball and pulls away from the sides, about 1–2 minutes.

Transfer the dough to a mixing bowl and allow to cool for a few minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Transfer the dough to a piping bag fitted with a large star tip. Pipe rings onto the prepared baking sheet.

Bake for 20–25 minutes, or until golden and puffed. Turn off the oven and let the crullers sit for 5 more minutes.

Remove from the oven and cool on a wire rack.

In a small bowl, mix the glaze ingredients until smooth. Dip the tops of the cooled crullers into the glaze and let it set before serving.