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Strawberry bombs



°300g (2 cups) flour

°1 egg

°45g (1/4 cup) sugar

°pinch of salt

°7g dry yeast

°140 ml (3/5 cup) sizzling milk

°40 g (1/4 cup) softened butter

+For the ornament:

°Whipped cream

°Strawberries, chopped

°Granulated sugar


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

Whisk the egg. Add the flour and salt, and start kneading the dough with a spatula. Then hold kneading collectively alongside together with your palms until you get an elastic dough.

Add the softened butter and hold kneading until the butter is correctly built-in into the dough.

Type a ball with the dough, cowl with a tea towel or plastic wrap and allow upward thrust for an hour.

Divide the dough into eight components and roll each proper right into a ball. Cowl and allow stand 30 minutes.

Flatten each ball a bit and roll it proper right into a ball once more. Cowl and allow leisure for each different 30 minutes.

Fry the balls in heat oil over low heat for 2-three minutes on each facet.

Cool barely and scale back in 1/2 of lengthwise, like a burger bun.

Garnish 1/2 of with whipped cream and chopped strawberries, close to with the choice 1/2 of, sprinkle with icing sugar and serve.