1️⃣ Make the Choux Dough: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

2️⃣ Add Flour: Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a dough and pulls away from the sides of the pan (about 1 minute).

3️⃣ Incorporate Eggs: Remove from heat and let the dough cool for a few minutes. Beat in the eggs and egg white, one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.

4️⃣ Prepare for Frying: Transfer the dough to a piping bag fitted with a large star tip (#846 or similar).

5️⃣ Heat Oil: In a deep fryer or large pot, heat vegetable oil to 375°F (190°C).

6️⃣ Pipe & Fry: Pipe rings of dough directly onto parchment squares for easy handling, then carefully place them into the hot oil. Fry in batches until golden brown, about 2 minutes per side.

7️⃣ Drain: Transfer crullers to a paper towel-lined plate to drain excess oil.

8️⃣ Prepare the Glaze: In a bowl, whisk together powdered sugar, honey, and milk until smooth.

9️⃣ Glaze & Set: Dip each cruller into the honey glaze, then place on a wire rack to set.