Begin by cutting out 18 squares of parchment paper, each measuring 4"x4". For easier piping, you can lightly trace circles on the parchment to guide your cruller shapes. Set these squares aside on a baking sheet, ensuring they are ready when you are prepared to pipe your dough.

In a medium saucepan over medium-high heat, combine water, whole milk, unsalted butter, granulated sugar, and a pinch of salt. Bring the mixture to a boil, stirring occasionally, until the butter is fully melted and the mixture begins to bubble vigorously.

Once boiling, remove the saucepan from heat and quickly add in the bread flour, stirring vigorously with a wooden spoon. Return the pan to low heat and continue to stir the dough for about 1-2 minutes until it thickens and pulls away from the sides of the pan, forming a cohesive ball of choux pastry.

Transfer the choux paste to a stand mixer fitted with a paddle attachment. Allow the dough to cool for a couple of minutes, then add the eggs, one at a time, mixing on medium speed until each egg is fully incorporated. The dough should be smooth, glossy, and stretchy.

Place the choux pastry into a piping bag fitted with a large star tip. Use the prepared parchment squares as a guide, piping each cruller into a zigzag or ring shape about 3-4 inches wide. Leave enough space between each for expansion.

In a deep fryer or a large pot, pour in enough vegetable or canola oil to reach about halfway up the sides. Heat the oil to 370°F (190°C), accurately monitored with a thermometer.

Gently slide the parchment squares with the piped dough into the hot oil, frying 2-3 minutes per side until golden brown and puffed.

Transfer the fried crullers onto a wire rack set over paper towels to drain excess oil. While they cool, prepare your glaze and dip each cruller into the fresh strawberry glaze until well-coated.