Dough: Add butter and water to a pot. Cook over medium heat until it boils.

Remove from heat. Stir in flour, sugar, and salt to combine. Cook again over medium heat and stir for 1-2 minutes until it becomes a ball.

Remove from heat and let it chill to lukewarm. Stir once in a while to release steam.

Once cool, gradually add 3 beaten eggs into the dough while mixing with a spatula (dough will break but eventually come together). Mix until it becomes a smooth thick paste.

Transfer dough into a piping bag equipped with a large star tip. I use the one with 9/16" opening tip size.

Option 1: cut out ten 3×3" squares of parchment paper. Pipe an even circle of dough onto each parchment square. If you choose this option, you can fry them right away without freezing.

Heat at least 2 inches of vegetable oil in a deep pot until it gets to 370°F (188°C).

If you did option 2: gently pull one chilled dough away from the paper (it should release easily) and place it right into the oil with the pretty side facing down. If you are frying them in batches, freeze the rest of the dough again until needed.

Fry the one side until golden brown, 2-3 minutes. The top side will become really puffed when it is ready to flip to the other side. Fry for another 2-3 minutes, then remove from the oil onto a wire rack lined with paper towel to cool.

Honey glaze: Combine all the ingredients but add 1 tablespoon of milk at a time. Mix until smooth. Add another tablespoon of milk if the consistency is too thick for your liking.