In a medium saucepan over medium heat, combine ½ cup of butter and 1 cup of water, bringing it to a boil. Once boiling, add 1 cup of all-purpose flour and a pinch of cinnamon and nutmeg, stirring until a smooth dough forms, about 1-2 minutes.

Remove the saucepan from heat and let the dough cool for a few minutes. Then, add 4 large eggs one at a time, mixing well after each addition until the dough is glossy and smooth.

Line a baking sheet with parchment paper. Transfer the choux paste into a piping bag fitted with a star tip. Pipe strips about 6 inches in length onto the prepared parchment.

In a large pot, heat at least 2 inches of oil to 350°F. Carefully drop in the piped strips, frying for about 3-4 minutes on each side until golden brown.

In a medium bowl, melt ½ cup of butter, then whisk in 2 cups of sifted powdered sugar and ¼ cup of rum until smooth.

Once the crullers are fried, drain on paper towels. While warm, dip each into the glaze and place on a cooling rack.