Making the Choux Dough

1. In a small saucepan, combine water, butter, and sugar. Bring to a boil over medium heat, ensuring the butter melts completely.
2. Once the mixture reaches a rolling boil, reduce the heat to low and add the flour all at once. Stir vigorously with a whisk to incorporate the ingredients.
3. Switch to a wooden spoon and continue stirring as the dough thickens. Cook for 1–2 minutes, stirring constantly, until the dough pulls away from the sides of the pan and forms a cohesive ball. A thin film should develop on the bottom of the pan, indicating that the flour has cooked properly.
4. Transfer the hot dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for about a minute to allow the dough to cool slightly.
5. Add the eggs one at a time, mixing well after each addition. The dough should become smooth and glossy. It should have a thick consistency but still be pipeable.

Shaping the Donuts

1. Cut parchment paper into 3 x 3-inch squares. You will need one square for each donut.
2. Transfer the dough to a piping bag fitted with a large star tip. Pipe circles of dough onto each parchment square, ensuring the ends meet without overlapping.
3. Set the piped donuts aside while heating the oil.

Frying the Crullers

1. In a deep fryer or heavy-bottomed pot, heat vegetable oil to 375°F (190°C). Use a kitchen thermometer to monitor the temperature, as oil that is too hot will burn the donuts, while oil that is too cool will result in greasy crullers.
2. Carefully place one or two donuts, paper-side up, into the hot oil. The parchment paper will detach within a few seconds and can be removed with tongs.
3. Fry the donuts for about 2–3 minutes on one side until they turn a deep golden brown. Flip and fry for another 2–3 minutes on the other side.
4. Use a slotted spoon or tongs to transfer the cooked donuts to a wire rack or a plate lined with paper towels. Let them cool completely before glazing.

Making the Honey Glaze

1. In a small bowl, whisk together powdered sugar, honey, and milk until smooth. Adjust the consistency by adding more milk if needed.
2. Dip the top of each cooled donut into the glaze, allowing any excess to drip off.
3. Place the glazed donuts on a wire rack and let the glaze set completely before serving.