Method

In a medium pot over medium heat, combine the water, milk, butter, salt and bring to a boil until butter is fully melted.
With the heat still on, add in the flour and mix vigorously with a heat resistant spoon until the flour is fully incorporated.
Continue cooking the dough, moving it constantly with the heat resistant spoon to dry it out slightly. You can tell it is dried out when you see a small film form on the base of the pot.
Remove the dough from pot and transfer to a stand mixer fitted with a paddle attachment. On medium speed paddle slightly to release the steam and lightly cool it down.
Slowly add in the eggs until fully incorporated. Your batter will be thick and smooth, but still runny. When you lift up the paddle the mixture should form small ribbons that remain for just a few seconds on the batter and then disappear into it.
Using a spatula, transfer a portion of the batter into a piping bag fitted with a 2cm plain tip
On a parchment paper set on top of a sheet pan, outline out 7cm diameter rings with a pencil or marker. Turn the parchment paper over so the ink does not touch the batter.
Using your piping tip, pipe equal shape circles with the batter.
Transfer the sheet tray into a freezer and freeze until solid, which can take several hours.
Once solid, cut a small 3cm section out of one of in every 3 rings. Use this ring to string through two other rings.
Using leftover batter as “glue”, seal back the portion that was cut. Make sure you smooth it out to remove any seams.
Place the now interlocking rings back into the freezer and freeze until solid.
In a large pot filled with enough oil to completely cover the three rings, heat up the oil until it is at 180°C. Lightly place the rings straight out of the freezer into the oil to fry until golden brown (6-8 minutes).
When still warm, sprinkle on a very light coating granulated sugar.
Present with Nutella® for dipping.

Add ripe strawberries, and eat while warm.