Strawberry bombs

°300 g (2 cups) accurate

°1 Egg

°45 grams (1/4 cup) sugar

°Salt workshop

°7g dry yeast

°140 ml (3/5 cup) hot milk

°40g (1/4 cup) soft butter

+ for decoration:

° Whipped cream

°Chopped strawberries

°Sweetheart Sugar

*Instructions

In a medium bowl, stir in the sugar, yeast and milk and stir until dissolved.

Beat the egg. Add the flour and salt and start kneading the dough with a spoon. Then keep kneading with my shoulders until you get a flexible paste.

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

Shape a ball with dough, cover with cloth or plastic wrap and let it grow for an hour.

Divide the dough into eight pieces and wrap each directly into a ball. Covering and let rest for 30 mn.

Flatten each ball a little bit and roll it into one again. Cover and let relax for all other 30 minutes.

Frying balls in hot oil over low heat for 2-3 mn on every side.

Let it cool and reduce to 1/2 of length, such as a roll.

Top 1/2 with whipped cream and chopped strawberries, along with the other 1/2, sprinkle with icing sugar and serve.