For Decoration:
Whipped cream: The creamy topping that adds a luxurious and velvety element to each bite.
Strawberries, chopped: Fresh, juicy strawberries that bring natural sweetness and a pop of color.
Granulated sugar: A light dusting of sugar for a touch of sweetness and a sparkling finish.
With all the ingredients on hand, we’re ready to bring these Strawberry Bombs to life.
Step-by-Step Instructions for Strawberry Bombs
Activate the Yeast: Begin by placing the sugar, dry yeast, and hot milk into a medium-sized bowl. Stir gently to dissolve the sugar and activate the yeast. It’s important to use warm milk, as this will help the yeast bloom and create that light, airy dough that’s the hallmark of a great fried pastry. Allow this mixture to sit for about 5-10 minutes, until it becomes frothy and bubbly.
Prepare the Dough: Once your yeast mixture is ready, whisk the egg and add it to the bowl. Then, add the flour and a pinch of salt to the wet ingredients. Start by mixing with a spatula to combine everything evenly. As the mixture comes together, switch to using your hands and knead until the dough becomes smooth and elastic. This process may take around 10 minutes, so be patient. You want the dough to be soft, but not sticky.
Incorporate the Butter: After your dough has achieved a smooth consistency, add the softened butter in small pieces. Continue kneading until the butter is fully incorporated into the dough, and it becomes shiny and smooth. The butter will lend a rich texture to the dough, making it wonderfully soft when fried.
Let the Dough Rise: Once the dough is ready, shape it into a ball and place it in a lightly greased bowl. Cover the bowl with a tea towel or plastic wrap and let it rise in a warm place for about an hour. During this time, the dough will double in size as the yeast works its magic.
Divide and Shape the Dough: After the dough has risen, gently punch it down to release any air bubbles. Then, divide the dough into eight equal portions. Roll each portion into a smooth ball, ensuring each piece is uniform in size. Once shaped, cover the balls with a tea towel and let them rest for an additional 30 minutes. This second rise will ensure the dough is light and airy once fried.
Flatten and Rest Again: Once the dough has rested, flatten each dough ball slightly with your fingers. Then, roll it back into a ball and let them rest for another 30 minutes. This extra step helps develop the texture and ensures that the Strawberry Bombs will be perfectly fluffy on the inside.
Fry the Dough Balls: While the dough is resting, heat up oil in a deep pan or fryer to around 350°F (175°C). Carefully place the dough balls into the hot oil and fry them in batches, turning occasionally to ensure they cook evenly on all sides. Each side should take about 2-3 minutes to turn golden brown and crispy. Be cautious when frying to prevent any splattering, and make sure not to overcrowd the pan, as this could lead to uneven cooking.
Drain and Cool: Once the Strawberry Bombs are golden brown and fully cooked, carefully remove them from the oil and place them on a plate lined with paper towels. Let them cool slightly while you prepare the fillings.
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