Makes 12  Author Arlyn Osborne paired this recipe to a poem Emily wrote about a housewife at work. From The Emily Dickinson Cookbook: Recipes from Emily’s Table Alongside the Poems That Inspire Them and used with permission by the author.

Line a rimmed baking sheet with parchment paper. In a large saucepan, bring the water and butter to a boil over medium-high heat. Take off the heat. Add the flour and salt and mix vigorously with a wooden spoon until well combined. Return to the stovetop. Cook over medium-high heat, stirring constantly, for 3 minutes, or until the dough forms into a ball.

Transfer the bowl to a large bowl and allow to cool for 5 minutes. Beat in the eggs one at a time with an electric hand mixer. Continue to beat until thick and smooth. Add the dough to a pastry bag fitted with a large star tip. Pipe twelve 2½-inch rings of dough onto the prepared baking sheet, Freeze for 15 minutes, or until stiff enough to lift by hand.

In a medium bowl, stir together the powdered sugar, milk and vanilla. Set aside.

In a large Dutch oven, heat 2 inches of oil to 350 degrees. Working in batches of three, carefully add the chilled dough to the oil and fry until golden on both sides. Drain on a wire rack set on a rimmed baking sheet. Dip one side of the crullers into the glaze while still warm, and allow to set before serving.