Strawberry bombs


°300 g (2 cups) precise

° 1 Egg

° 45 g (1/4 cup) sugar

° Salt

°7g dry yeast

° 140 ml (3/5 cup) hot milk

° 40 g (1/4 cup) soft butter

+ for decoration:

°Whipped cream

°Chopped strawberries

°Sweetheart Sugar


In a medium bowl, combine the sugar, yeast, milk and stir until melted.

Beat the egg. Add the flour and salt and start kneading the dough with a spoon. Then continue kneading with the palm of your hand until you have a flexible paste.

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

Shape a ball with dough, cow bird with tea towel or plastic wrap and allowed to push up for an hour.

Divide the paste into eight elements and wrap each right into a ball. Cover and pass for 30 minutes.

Flatten each ball slightly and roll it straight back into a ball. Cover and allow relaxation for every other 30 minutes.

Fry the balls in warm oil on low warmth for 2-3 minutes on each side.

Barely cool and reduce in 1/2 lengths, such as burger cake.

Garnish 1/2 of the whipped cream and chopped strawberries, near the 1/2 alternative, sprinkled with icing sugar and served.

Enjoy  !