Cut 18 squares of parchment paper, each measuring 4 inches, and lay them on a baking sheet.

In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat until boiling.

Remove from heat and stir in the bread flour until a smooth dough forms.

Transfer to a stand mixer and beat on medium speed for 3-4 minutes. Add eggs one at a time until smooth.

Pipe the choux pastry onto the parchment squares, shaping into rings or circles.

Heat oil to 370°F and fry the crullers for about 2-3 minutes until golden brown.

Cool on a wire rack for 5 minutes, then dip in the glaze and sprinkle with strawberry sugar.