1/8 teaspoon orange oil or 1 tablespoon dark rum (optional)
Combine water, butter and salt in a medium saucepan and bring to a boil.
Remove from the heat and add the flour all at once. Stir vigorously until the
mixture leaves the sides of the pan and forms a ball around the spoon. (If a
ball does not form almost immediately, hold the saucepan over low heat and beat
briskly a few seconds). Cool slightly.
Add the eggs, one at a time, and beat vigorously until the mixture is smooth
and glossy after both additions.
Add the flavoring, if desired, and beat again.
Add oil to a wok, heavy skillet or deep fry to a depth of about 1 1/2 inches.
Heat to 365 degrees F.
Drop dough by tablespoons into hot fat. Fry until browned on all sides and
center is cooked through, about 2 minutes per side. Fry and test one first to
determine approximately cooking time.