Line a baking sheet with Gefen Parchment Paper. Set aside.

In a small saucepan, bring butter and water to a boil over medium heat. Once the mixture comes to a brisk boil, stir in flour and salt until combined. Remove from heat and cool for three minutes.

Crack eggs into a small bowl. Mix eggs into the warm mixture one by one until the batter is completely smooth.

Transfer to a large pastry bag with large star tip or large fluted tip and pipe into ring shapes on parchment paper-lined baking sheets. Place into freezer for 30 minutes.

While the dough is freezing, stir powdered sugar, milk, vanilla extract, and lemon extract together for glaze until smooth and runny… but not too runny!

Pour vegetable oil into a large pot with high sides so there are at least three inches of oil. Heat oil to be between 325-350 degrees Fahrenheit so these little guys can get crispy and delightful.

Drop frozen crullers one by one into hot oil using a slotted spoon, and fry about one minute per side or until lightly golden brown.

Using a pair of metal tongs, remove crullers from oil to layered paper towels to drain and remove excess oil. Then, immediately coat the top of each cruller in glaze.

Place the freshly glazed cruller onto a wire rack with a sheet pan underneath to allow excess glaze drip off. After 40 minutes or so, the glaze should harden onto the crullers.

Best served immediately.