Strawberry Bombs
These Strawberry Bombs are soft, fluffy pastries filled with sweet whipped cream and fresh strawberries, making them the perfect homemade dessert for any occasion. Lightly fried until golden brown, each bite has a tender dough exterior with a creamy, fruity center that feels both comforting and indulgent. They’re fun to make, beautiful to serve, and guaranteed to impress family and friends.
Serve these treats fresh with a dusting of powdered sugar for an extra bakery-style touch. They pair perfectly with coffee, tea, or a cold glass of milk, and they make a wonderful dessert for brunches, parties, holidays, or weekend baking projects.
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 medium bowl, combine the sugar, dry yeast, and warm milk. Stir until dissolved and let sit for a few minutes until slightly foamy.
- Add the egg, flour, and salt. Mix until a dough begins to form, then knead until smooth and elastic.
- Work the softened butter into the dough until fully incorporated and the dough becomes soft and smooth.
- Shape the dough into a ball, cover, and let rise for about 1 hour or until doubled in size.
- Divide the dough into 8 equal portions and roll each into a ball. Let rest for 30 minutes.
- Gently flatten and reshape each ball, then let 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 cooked through.
- Let cool slightly, then slice each one halfway like a bun.
- Fill with whipped cream and chopped strawberries, then close and dust with powdered sugar before serving.
