Prepare parchment by cutting 18 squares, each measuring 4"x4".

In a medium saucepan, combine 1 cup of water, 1 cup of whole milk, ½ cup of unsalted butter, ¼ cup of granulated sugar, and a pinch of salt. Bring to a rolling boil.

Once boiling, add 1 cup of bread flour all at once, stirring until it forms a smooth paste that pulls away from the sides, about 2-3 minutes.

Let choux pastry cool for about 5 minutes, then mix in 4 large eggs one at a time until smooth and elastic.

Pipe rings of dough onto prepared parchment squares, aiming for about 3 inches in diameter.

Heat oil to 370°F. Gently place the piped dough into the hot oil, frying each for about 2-3 minutes per side until golden brown.

Drain the crullers on a wire rack, allow to cool, then dip each in the strawberry glaze.