Strawberry Cream Bombs

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Strawberry Cream Bombs

Ingredients

The Dough:

  • Flour: 2 cups (300g)

  • Egg: 1 large

  • Sugar: 45g (approx. ¼ cup)

  • Dry Yeast: 7g

  • Milk: 140ml (approx. ⅗ cup), warmed

  • Butter: 40g (approx. ¼ cup), melted

  • Salt: A pinch

  • Oil: For frying

The Filling & Topping:

  • Heavy Whipping Cream: 1 cup, chilled

  • Powdered Sugar: 2 tbsp (plus extra for dusting)

  • Vanilla Extract: ½ tsp

  • Strawberries: 1 cup, sliced

  • Strawberry Jam: ¼ cup (optional, for extra flavor)

Instructions

1. Prepare the Dough

  • In a small bowl, combine the warmed milk (not hot, or it will kill the yeast), sugar, and dry yeast. Let it sit for about 5 minutes until it becomes foamy.

  • In a large mixing bowl, combine the flour and salt.

  • Create a well in the center and add the egg, melted butter, and the yeast mixture.

  • Stir until a dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.

2. First Rise

  • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.

3. Shape and Second Rise

  • Punch down the dough and divide it into 8–10 equal portions. Roll each into a smooth ball.

  • Place the balls on a parchment-lined tray, cover, and let them rise again for 30–45 minutes. They should look puffy and light.

4. Fry the Bombs

  • Heat about 2 inches of oil in a heavy-bottomed pan to 330°F (165°C).

  • Carefully place 2–3 dough balls in the oil at a time. Fry for about 2 minutes per side until they are deep golden brown.

  • Remove with a slotted spoon and drain on paper towels. Let them cool completely before filling.

5. Prepare the Cream Filling

  • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form.

  • Transfer the whipped cream to a piping bag fitted with a star tip.

6. Assemble

  • Once the donuts are cool, use a serrated knife to slice them horizontally, but not all the way through (leave a “hinge”).

  • (Optional) Spread a thin layer of strawberry jam on the bottom half.

  • Pipe a generous amount of whipped cream into the center.

  • Tuck 2–3 fresh strawberry slices into the cream.

  • Close the top and dust heavily with powdered sugar.

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