Bring 250 ml water and butter or margarine to the boil. Remove the pan from the heat, add the flour mixture and stir until the dough loosens from the bottom as a lump. Put back on the stove and stir for a few minutes until a white coating forms on the bottom of the pot.
Put the dumpling in a bowl. Fold in eggs one by one until the batter is glossy and falls off the spoon in long tips. Pour the dough into a piping bag with a large star nozzle.
Heat the coconut oil in a large saucepan to 180 ° C. Squirt the dough in rings onto greased parchment paper and let it slide into the fat in portions. Bake the bunches on both sides for about 2 minutes until golden brown, remove and drain.
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