Start by bringing 1 cup of water and ½ cup of unsalted butter to a rolling boil in a medium saucepan over medium heat. Once boiling, remove from heat and quickly stir in 1 cup of all-purpose flour until fully combined and smooth. Allow this mixture to cool slightly, then incorporate 4 large eggs one at a time, mixing vigorously until the dough becomes glossy and pulls away from the sides of the pan.

Transfer your choux pastry to a piping bag fitted with a large star tip. On a baking sheet lined with parchment paper, pipe the dough into your desired shapes, ensuring a bit of space between each cruller. Let them sit while you heat the oil.

In a deep skillet or heavy-bottomed pot, pour in enough oil for frying, about 2-3 inches deep, and heat it to 350°F (175°C).

Carefully drop the piped crullers into the hot oil, a few at a time to avoid overcrowding. Fry them for about 3-4 minutes on each side, until golden brown. Use a slotted spoon to turn them halfway through.

In a mixing bowl, whisk together 1 cup of powdered sugar, a pinch of salt, and 2-3 tablespoons of your chosen rum. Blend until smooth. Adjust thickness with rum or water as needed.

While the crullers are still warm, dip the tops into the glaze, then place on a wire rack to let the excess drip off and the glaze set slightly.