Strawberry bombs


300g (2 cups) flour
1 egg
45g (1/4 cup) sugar
pinch of salt
7g dry yeast
140ml (3/5 cup) warm milk
40g (1/4 cup) softened butter
In a medium bowl combine sugar, yeast, and milk
and stir to dissolve.
Whisk in egg. Add flour and salt, and start to mix
the dough with a spatula. Then continue to knead
it with your hands until you receive an elastic
Add softened butter and continue to knead until
butter is fully incorporated into the dough.
Form a ball from the dough, cover with a kitchen
cloth or plastic wrap, and allow to rise for an
Divide the dough into 8 parts and roll each into a
ball. Cover and let sit for 30 minutes.
Flatten each ball a bit and roll it again into a ball.
Cover and let sit for another 30 minutes.
Fry balls in hot oil on low for 2-3 minutes on each
Let cool a bit and cut in half lengthwise, like a
burger bun.
Top one half with whipped cream and chopped
strawberries, close with the other half, sprinkle
with powdered sugar and serve.
Enjoy your Strawberry bombs.

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