These irresistible strawberry bombs are soft, golden dough balls filled with whipped cream and fresh strawberries, perfect for a special treat or brunch!
Ingredients:
For the Dough:
- 300g (2 cups) all-purpose flour
- 1 large egg
- 45g (1/4 cup) granulated sugar
- A pinch of salt
- 7g (1 packet) dry yeast
- 140mL (3/5 cup) hot milk (around 110°F to activate the yeast)
- 40g (1/4 cup) unsalted butter, softened
For the Decoration:
- Fresh whipped cream
- Fresh strawberries, finely chopped
- Powdered sugar for dusting
Method:
1. Prepare the Yeast Mixture:
- In a medium-sized bowl, combine the granulated sugar, dry yeast, and hot milk. Stir well to dissolve the sugar and yeast.
- Allow the mixture to sit for 5-10 minutes, or until it becomes frothy, indicating that the yeast is active.
2. Make the Dough:
- Whisk the egg into the yeast mixture until fully incorporated.
- Add the flour and salt to the bowl. Start mixing with a spatula until the dough begins to form.
- Once the dough starts coming together, transfer it to a clean surface and begin kneading by hand for about 10 minutes, or until the dough becomes smooth and elastic.
3. Incorporate the Butter:
- Add the softened butter to the dough in small increments, kneading continuously until the butter is fully integrated and the dough is soft and slightly sticky.
4. First Rise:
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the Bombs:
- After the dough has risen, punch it down to release excess air and divide it into 8 equal parts.
- Roll each part into a smooth ball, then cover with a cloth and let them rest for 30 minutes.
6. Prepare for Frying:
- Gently flatten each ball slightly, then roll them into balls again to ensure a smooth surface. Cover and let them rest for an additional 30 minutes.
7. Fry the Dough:
- Heat oil in a deep fryer or a large, deep skillet to 350°F (175°C).
- Fry the dough balls in batches, turning frequently, for about 2-3 minutes on each side or until golden brown.
- Remove from the oil and place on a paper towel-lined plate to drain excess oil.
8. Assemble the Strawberry Bombs:
- Once cooled slightly, slice each bomb horizontally, similar to a burger bun.
- Spoon a generous amount of whipped cream onto the bottom half of each bomb and sprinkle with finely chopped strawberries.
- Place the top half back on, gently pressing down.
9. Serve:
- Dust with powdered sugar just before serving.
Tips:
- Ensure the milk is warm—not too hot or cold—to properly activate the yeast.
- Let the dough rise in a draft-free area for the best results.
- Fry the dough at a constant temperature to prevent the bombs from absorbing too much oil.
These strawberry bombs are perfect as a sweet treat for brunch or a special dessert. Enjoy your delicious creation!