Strawberry Bombs – Don’t LOSE this recipe
📝 Step-by-Step Instructions
- Activate the Yeast:
- In a small bowl, whisk together warm milk, active dry yeast, and 1 tablespoon of the granulated sugar.
- Let sit for 5 to 10 minutes until frothy and bubbly.
- Mix & Knead Dough:
- In a large bowl or stand mixer, combine all-purpose flour, remaining granulated sugar, and salt.
- Stir in the activated yeast mixture, egg, and softened butter.
- Knead for 6 to 8 minutes until a smooth, soft, and slightly elastic dough forms.
- First Proof:
- Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size. ⌛
- Shape & Second Proof:
- Punch down dough and divide into 8 to 10 equal portions.
- Roll each piece into a smooth round ball and place on parchment-lined trays.
- Cover loosely and let rise for 15 to 20 minutes.
- Fry the Donut Buns:
- Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). 🛢️
- Fry donuts in batches for 1 to 2 minutes per side until puffed and golden brown.
- Remove with a slotted spoon and drain on paper towels. Allow to cool completely! 🍩
- Whip the Cream:
- In a chilled bowl, beat cold heavy whipping cream, ¼ cup powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Transfer whipping cream to a piping bag fitted with a star tip. 🧁
- Assemble & Serve:
- Slice cooled donuts horizontally in half (like a sandwich bun). 🔪
- Pipe a thick layer of whipped cream onto the bottom half.
- Top with a generous mound of fresh chopped strawberries, then pipe a small rosette of cream on top. 🍓
- Place the top donut bun on over the filling and dust heavily with powdered sugar! Serve immediately! 😋✨
