Method

Heat the butter and water in a saucepan and melt the butter on a low heat without allowing the water to boil
Have the flour and salt ready in a bowl
When the butter has melted, bring the water to boil
When the boiling water encases the butter, tip the flour in and remove from heat
Moving as quickly as you can, beat the mixture together until it becomes thick, smooth and leaves the sides
Transfer to a plate
When the mixture is comfortable to touch, tip it back to the pan and start adding the eggs gradually in until the mixture falls reluctantly off the mixing spoon
You can add flavouring like spice powders, extracts (vanilla, almond, orange, etc.) or orange water
Transfer the mixture to a piping bag fitted with a star nozzle
Pour enough oil to fill a medium heavy based sauce pan half way up and heat to 180C
Carefully pipe the mixture into the hot oil and fry for 2-3 minutes until crispy and golden
Remove with a slotted spoon and drain on a kitchen paper
Serve sprinkled with icing sugar and a little cinnamon