Strawberry Bombs Recipe
Irresistible and perfect for a delightful treat, these Strawberry Bombs are filled with fresh strawberries and whipped cream, all encased in a sweet, homemade dough. Below is a step-by-step guide to creating these delightful pastries.
Ingredients
Dough:
- 300g (2 cups) all-purpose flour – Sifted for a smooth, consistent texture.
- 1 large egg – At room temperature to blend easily with other ingredients.
- 45g (1/4 cup) granulated sugar – Adds a mild sweetness to the dough.
- Pinch of salt – Enhances the flavors of the other ingredients.
- 7g (1 packet) dry yeast – Helps the dough rise and develop texture.
- 140mL (3/5 cup) hot milk – Activates the yeast for proofing.
- 40g (1/4 cup) softened butter – For a tender dough.
Decoration:
- Whipped cream – Freshly whipped until light and fluffy.
- Strawberries – Freshly chopped, for a juicy, fruity filling.
- Powdered sugar – For dusting on top for a sweet finish.
Method
- Prepare the Yeast Mixture:
- In a medium bowl, mix the granulated sugar and dry yeast with hot milk.
- Stir well until the sugar and yeast have dissolved completely.
- Make the Dough:
- Whisk the egg into the yeast mixture until fully integrated.
- Add the sifted flour and a pinch of salt to the liquid mixture.
- Start combining the ingredients with a spatula, and once the dough starts to form, use your hands to knead it on a lightly floured surface.
- Knead for about 8-10 minutes, or until the dough becomes smooth and elastic.
- Incorporate the Butter:
- Gradually add the softened butter to the dough, kneading continuously until the butter is completely incorporated, and the dough is smooth and not sticky.
- First Proof:
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for 1 hour or until it doubles in size.
- Form the Balls:
- After the first proof, punch down the dough and divide it into 8 equal pieces.
- Shape each piece into a smooth ball.
- Cover the balls with a cloth and let them rest for 30 minutes.
- Shape and Second Proof:
- Slightly flatten each ball and then shape them back into smooth balls.
- Cover again and allow to rest for an additional 30 minutes.
- Frying:
- Heat a deep pan with a generous amount of oil over low heat.
- Fry the dough balls, turning occasionally, until they are golden brown on each side (about 2-3 minutes per side).
- Remove the balls and place them on a paper towel to drain excess oil.
- Assemble the Strawberry Bombs:
- Once slightly cooled, slice each ball in half horizontally.
- Fill the bottom half with a generous amount of whipped cream and chopped strawberries.
- Place the other half on top, like a sandwich.
- Final Touch:
- Dust the tops with powdered sugar just before serving.
Enjoy these decadent Strawberry Bombs warm, with the sweet, creamy filling complemented by the soft, pillowy dough. They are perfect for a special brunch or as a sweet treat any time of the day.
