Cut 18 squares of parchment paper, each measuring 4" x 4".

In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Bring to a boil.

Once boiling, stir in bread flour until smooth. Mix for 2-3 minutes until it forms a cohesive ball.

Transfer dough to a stand mixer and beat on medium speed until cooled slightly, about 4-5 minutes.

Add eggs one at a time, mixing until the dough is smooth and elastic.

Fill a piping bag with the dough and pipe a ring onto each parchment square.

Heat vegetable or canola oil to 370°F in a deep fryer or heavy skillet.

Place 2-3 crullers in hot oil, paper-side up, and fry for 2-3 minutes until golden brown.

Drain the crullers on a wire rack lined with paper towels.

Dip each cooled cruller in strawberry glaze and sprinkle with strawberry sugar.

Serve immediately while warm, perfect with coffee or tea.