Make the Crullers: In a saucepan, bring water and butter to a boil over medium heat. Once boiling, remove from heat and stir in the flour and salt. Mix until the dough forms and pulls away from the sides of the pan. Allow the dough to cool slightly for about 5 minutes, then beat in the eggs one at a time until smooth. Stir in the vanilla extract.

Fry the Crullers: Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Transfer the dough into a piping bag with a large star tip or use a plastic sandwich bag with the corner cut off. Carefully pipe the dough into donut shapes (about 3 inches in diameter) into the hot oil. Fry in batches for 2–3 minutes per side or until golden and crispy. Remove the crullers from the oil and drain on paper towels.

Make the Strawberry Glaze: In a small bowl, whisk together powdered sugar, strawberry jam, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed to make it smooth and pourable.

Glaze the Crullers: Dip each cruller into the strawberry glaze, coating the top completely. Place the glazed crullers on a wire rack to set for a few minutes before serving.