Preheat oven to 425 degrees.

Boil water, butter, sugar, and salt. Add flour and work until all it is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 to 4 minutes.

With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth put dough into a piping bag fitted with a number 12 tip.

Heat about 1 ½ inches of oil in a pan. Pipe dough into oil, making a free-form lattice pattern and cook until brown flipping once. Remove cake from oil, drain on paper towels, top with powdered sugar and continue until all of the batter is used.

This recipe yields 10 cakes.

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