Cut parchment paper into 18 squares, approximately 4” x 4”. Optionally, trace 3 – 3 ½ inch diameter circles on each side to guide piping. Set aside with the marked side down.

In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high heat, stirring, until the mixture reaches a rolling boil but does not boil over.

Remove the saucepan from heat, add bread flour all at once, stirring vigorously with a wooden spoon until fully incorporated. Return pan to medium-high heat and continue stirring and pressing the dough against the sides until it forms a thick, smooth paste that pulls away from the pan easily, with no flour film remaining.

Transfer dough to a stand mixer fitted with a paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and dough cools slightly. Add eggs one at a time, ensuring each is fully absorbed before adding the next. Scrape down the bowl sides as needed. The finished dough should be smooth, glossy, thick, and elastic, able to stretch without breaking.

Fill a large piping bag fitted with a large star tip with the dough. Lightly spray a baking sheet and each parchment square with baking spray. Place parchment squares sprayed side up on the tray. Pipe dough into closed rings onto each square, using the circles as guides if drawn.

Heat vegetable or canola oil in a deep fryer, deep skillet, or large saucepan to 370ºF. Use enough oil to fill the vessel about halfway (2”-3” deep). Monitor temperature closely with a candy or digital thermometer.

Carefully place 2-3 crullers, parchment side up, into the hot oil. Fry for about 45 seconds, then remove the parchment paper with tongs. Continue frying each cruller for 2-3 minutes per side until a medium golden brown color is achieved. Use tongs or a slotted spoon to remove crullers and place them on a wire rack lined with paper towels to cool and drain excess oil.

Puree the fresh strawberries using a food processor or mash with a spoon. In a medium bowl, whisk together the sifted powdered sugar, pureed strawberries, and 3 tablespoons whole milk. Add more milk if needed to reach a smooth, pourable glaze consistency.

When the crullers are cool but still slightly warm, dip them fully into the strawberry glaze. Optionally, sprinkle with strawberry sugar made from processed freeze-dried strawberries combined with granulated sugar. Place back on the wire rack to set.

These crullers are best enjoyed immediately for optimal freshness. Store in an airtight container refrigerated for up to 1 day.