Strawberry bombs recipe


°300 g (2 cups) flour

°1 egg

°45 g (1/4 cup) sugar

°pinch of salt

°7g dry yeast

°140 ml (3/5 cup) hot milk

°40 g (1/4 cup) soft butter

+For decoration:

°Whip cream




In a medium bowl, stir in the sugar, yeast and milk and stir to dissolve.

Whisk the egg. Adding flour and salt and start knead the dough with a spatula. Then continue kneading with your palms until you get an elastic dough.

Add the softened butter and continue kneading until the butter is well integrated into the dough.

Form a ball with the dough, cover with a cloth or plastic wrap and allow a push up for one hour.

Divided dough into eight pieces & roll every straight into a ball. Cover and let rest for 30 minutes.

Flatten every ball a little and roll it to a ball again. Cover and allow relaxation for all the other 30 minutes.

Fry the balls in the hot oil over low heat for 2-3 minutes on each side.

Let cool just and reduce in 1/2 of length, like a roll.

Top 1/2 with whipped cream and chopped strawberries, next to the other 1/2 of, sprinkle with icing sugar and serve.


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