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Strawberry bombs


Strawberry bombs




°300 g (2 cups) flour

°1 egg

°45 g (1/4 cup) sugar


°Pinch of salt

°7 g dry yeast

°140 ml (3/5 cup) hot milk

°40 g (1/4 cup) soft butter

+For decoration:


Whipped cream

°Chopped strawberries

°Granulated sugar


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

Beat the egg. Add flour and salt and knead the dough with a spatula. Then continue kneading with your hands


until an elastic dough is formed.

Add the soft butter and continue kneading until the butter is well incorporated into the dough.Form the dough

into a ball, cover with a kitchen towel or plastic wrap and let rest for an hour.

Divide the dough into 8 parts and form each into a ball. Cover and let stand 30 minutes.

Flatten each ball slightly and roll it into a ball again. Cover and let rest for another 30 minutes.Fry the balls in the


hot oil over low heat for 2-3 minutes on each side.

Allow to cool slightly and cut in half lengthwise, like a hamburger bun.

Decorate half with whipped cream and chopped strawberries, place the other half on top, sprinkle with powdered

sugar and serve.

Have fun!

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