Dairy Free French Crullers

Crullers: In a large saucepan combine the water, margarine, sugar, and salt. Bring mixture to a rolling boil over medium-high heat. Immediately remove from the heat, add in all of the flour at once. Beat with a wooden spoon until the flour is completely incorporated ~30 to 60 seconds. Put the pan back on the stove top and cook about 2 minutes, stirring the whole time. Put dough into mixing bowl (using an electric mixer with a paddle, you can also mix this by hand), mix at medium speed. Add 3 of the eggs (one at a time), stopping after each egg to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely blended in. The dough should be thick, but should not be clinging to the beaters, if it is add the 4th egg and mix in completely. Line a cookie sheet with parchment paper. Put the dough into a pastry bag fitted with a #12 star tip and pipe circles/rings about 2 1/2-inches around onto the paper. Freeze for 30 minutes. Glaze: Stir 10x sugar and milk in a small bowl. In a large pot heat enough vegetable oil to reach a depth of at least 2 inches to 325 degrees F. Carefully place the dough circles into the hot oil~ do not drop them ~ using a slotted spoon to keep from splashing. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag or paper towel; then dip them completely in the glaze. Place the glazed crullers on a wire rack to let the excess drip off. Let the the crullers cool and the glaze set before serving.