Cut squares of parchment paper measuring 4” x 4”, then trace circles of 3-3.5” diameter on each square.

In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Bring to a rolling boil, then remove from heat and add bread flour.

Transfer the thick dough to a stand mixer and allow to cool slightly. Add eggs one at a time, mixing well after each addition.

Fill a piping bag with the prepared choux dough and pipe rings onto the parchment paper circles.

Heat vegetable or canola oil to 370°F. Use a thermometer to ensure proper temperature.

Carefully place each cruller in the oil, removing parchment after 45 seconds. Fry until golden brown.

Allow the crullers to cool slightly, then prepare the glaze and dip the crullers, sprinkling with strawberry sugar.