1. Make the dough
In a large bowl, combine the warm milk, sugar, and yeast. Let it stand for 5–10 minutes until slightly foamy.
Add the egg, vanilla, and softened butter.
Gradually add the flour and salt, mixing until a soft dough forms.
2. Knead
Knead the dough for approximately 8–10 minutes, until smooth and elastic.
Place it in a lightly greased bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
3. Shape the dough
Punch down the dough and divide it into approximately 10–12 equal pieces.
Shape each piece into a smooth ball and place them on a lightly floured tray. Cover and let them rest for another 20–30 minutes.
4. Fry
Heat vegetable oil to approximately 350°F (175°C).
Carefully place the dough balls into the hot oil, working in batches.
Fry for about 2–3 minutes per side, turning them gently, until puffed and golden brown.
Transfer to a paper towel-lined plate and allow them to cool completely.
5. Make the cream
Beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Fold in some of the diced strawberries.
6. Fill the strawberry bombs
Cut a small opening in the side of each cooled dough bomb.
Pipe a generous amount of strawberry cream inside.
7. Finish
Add a few fresh strawberry pieces to the filling or on top.
Dust generously with powdered sugar before serving.
Soft, golden, creamy, and bursting with fresh strawberries! 🍓🤍
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