In a medium saucepan, combine water, butter, and salt over medium heat. Bring it to a rolling boil, then add all-purpose flour, stirring vigorously until a dough forms that pulls away from the sides of the pan.

Allow the dough to cool slightly for about 5 minutes. Then, add eggs one at a time, mixing well after each addition, until the mixture is smooth and glossy.

Transfer the dough into a piping bag fitted with a large round tip. Pipe circular shapes onto squares of parchment paper, making sure to leave some space between each ring.

In a deep pot, heat your oil to 190°C (375°F) for frying. Use a thermometer for accuracy.

Carefully drop the piped crullers into the hot oil, using tongs to remove the parchment paper. Fry each cruller for 3-5 minutes on one side until golden brown, then flip and fry the other side.

Once fried, remove the crullers from the oil and let them drain momentarily. While they're still warm, roll them in a mixture of granulated sugar and your selected spices until fully coated.