Strawberry Bombs
These Strawberry Bombs are soft and airy pastries filled with fluffy whipped cream and juicy strawberries, creating a dessert that’s both rich and refreshing. Fried until perfectly golden, each pastry has a delicate exterior with a creamy fruit-filled center that feels wonderfully homemade and indulgent. They’re eye-catching, delicious, and perfect for sharing with family and guests.
Serve these pastries fresh with a generous sprinkle of powdered sugar for a bakery-style finish. They pair beautifully with coffee, tea, or milk and make an excellent choice for brunches, celebrations, holidays, or weekend baking fun.
Strawberry Bombs
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 300 g (2 cups) |
| Egg | 1 |
| Sugar | 45 g (1/4 cup) |
| Salt | Pinch |
| Dry yeast | 7 g |
| Warm milk | 140 ml (3/5 cup) |
| Softened butter | 40 g (1/4 cup) |
| Whipped cream | For filling |
| Strawberries, chopped | For filling |
| Powdered sugar | For topping |
Instructions
- In a mixing bowl, combine the warm milk, sugar, and dry yeast. Stir well and let sit for a few minutes until slightly foamy.
- Add the egg, flour, and salt, mixing until a dough starts to come together. Knead until smooth and elastic.
- Incorporate the softened butter into the dough and continue kneading until fully blended and soft.
- Form the dough into a ball, cover, and allow it to rise for about 1 hour or until doubled in size.
- Divide the dough into 8 equal pieces and shape each into a ball. Let them rest for 30 minutes.
- Lightly flatten and reshape each dough ball, then allow them to rest for another 30 minutes.
- Fry the dough balls in hot oil over low heat for 2–3 minutes per side until golden brown and fully cooked.
- Let them cool slightly, then slice each pastry partway open like a bun.
- Fill with whipped cream and chopped strawberries, then dust with powdered sugar before serving.
