Place strawberries, sugar and water into a small saucepan and bring to a boil. Just as it boils, remove the pan from the heat and allow to cool. You can start on the fried donut holes as the strawberries cool.

Strain the strawberries until you're left with a syrup (this makes about a cup of syrup). When you're done making the dough for the donuts, clean the bowl of your stand mixer and paddle attachment.

Add strained strawberry syrup, powdered sugar and mix on low. Add milk 1 tablespoon at a time. Once it's mixed together, increase speed to medium and mix for 2 to 3 minutes. Place glaze in a tightly closed container and refrigerate until you're ready to use it.

Prepare a quarter sheet pan with parchment paper.

Add water, butter, salt and sugar to a medium saucepan and melt butter on low heat. Increase heat and bring to boiling. Once it starts boiling, remove from heat and add flour. Add saucepan back to the heat (but lowered than before), use a spatula to mix vigorously. Stir until dough forms and there's a film of dough on the bottom of the pan. The dough should pull away from the sides. This takes about 3 to 4 minutes.

Place dough in the bowl of your stand mixer. Beat on low with the paddle attachment until the dough stops releasing steam. Add one egg at a time, mix thoroughly. Mix well for 2 to 3 minutes, until dough is fully incorporated and resembles a wet dough.

Place dough in a piping bag. Cut the end and pipe round shapes onto the baking sheet with parchment paper. Place pan in the freezer to allow the dough to firm up, about 15 to 20 minutes.

Heat oil in a large French oven to about 350 degrees F. Take firm dough direclty from the freezer and carefully place them in the oil (probably will need to fy in two batches, place the pan back into the freezer so that the dough remains firm). Fry for 3 minutes or until golden brown.

Place on a plate lined with paper towels and allow the oil to drain. Serve immediately.