In a pot, combine water, butter, and salt. Bring to a boil.

Add flour all at once and stir until a dough forms. It should pull away from the sides of the pan.

Allow the mixture to cool slightly, then mix in the eggs one at a time along with the vanilla extract until smooth.

Heat oil in a fryer or deep pan until hot.

Use a piping bag to pipe the dough into ring shapes into the oil. Fry until golden brown on both sides.

Remove and drain on paper towels.

In a separate bowl, mix powdered sugar, strawberry puree, and milk to create the glaze.

Dip the cooled crullers into the glaze and set on a wire rack to let it set.