Introduction
Strawberry Bombs are soft, pillowy donuts filled with creamy custard and topped or stuffed with juicy strawberries. These golden delights burst with flavor, making them the perfect fusion of comfort and freshness — ideal for celebrations or special weekend breakfasts.
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Origin and Cultural Significance
Donuts have a long-standing history in European and American baking, with cream-filled variations beloved across cultures — from the German Berliner to the Italian bomboloni. Adding fresh strawberries modernizes the classic with a vibrant, seasonal twist, making them a popular favorite at bakeries and in homemade kitchen traditions.
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Ingredients Quantity (Makes about 8–10 donuts)
For the donut dough:
300 g (2 cups) all-purpose flour
1 egg
45 g (1/4 cup) sugar
Pinch of salt
7 g (1 packet) dry yeast
140 mL (3/5 cup) warm milk (not hot)
For frying and finishing:
Vegetable oil (for deep frying)
Powdered sugar, for dusting
For the cream filling:
250 ml (1 cup) milk
2 egg yolks
40 g (1/5 cup) sugar
20 g (2 tbsp) cornstarch
1 tsp vanilla extract
100 ml (1/2 cup) heavy cream, whipped
For the strawberries:
Fresh strawberries, sliced or chopped (about 1 cup)
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Optional Additions
Strawberry jam or puree mixed into the cream for stronger berry flavor
Lemon zest in the custard for brightness
Cinnamon sugar coating instead of powdered sugar
A dash of almond extract in the dough for nutty depth
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Tips for Success
Use warm milk (not hot) to activate the yeast without killing it.
Allow dough to rise until doubled for soft, airy donuts.
Keep oil temperature steady (~170–180°C or 340–355°F) to avoid greasy donuts.
Cool donuts completely before filling to prevent melting the cream.
For clean presentation, use a piping bag to fill and decorate.
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Instructions
1. Make the dough:
In a bowl, mix warm milk and yeast. Let sit for 5–10 minutes. Add flour, egg, sugar, and salt. Knead into a smooth dough (about 8–10 minutes by hand or mixer). Cover and let rise until doubled (about 1 hour).
2. Shape and fry:
Punch down the dough and divide into 8–10 balls. Place on a floured tray, cover, and let rise for another 30 minutes. Heat oil in a deep pan to 170–180°C. Fry donuts 2–3 minutes per side until golden. Drain on paper towels and dust with powdered sugar.
3. Prepare the cream filling:
Heat milk until steaming. In a bowl, whisk yolks, sugar, and cornstarch. Gradually whisk in hot milk, return to heat, and cook until thickened. Add vanilla. Cool, then fold in whipped cream for lightness.
4. Assemble:
Using a piping bag, fill each donut with the cream. Insert fresh strawberry slices into or on top of the filling. Dust with more powdered sugar before serving.
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Description
Golden, fluffy donuts with crisp edges give way to a silky, vanilla-laced cream filling and juicy strawberries. The contrast of warm dough and cool cream makes each bite luxurious and satisfying.
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Nutritional Information (Approx. per donut)
Calories: ~250–300
Fat: ~12g
Carbohydrates: ~35g
Sugar: ~12g
Protein: ~5g
Fiber: ~1g
(Varies with portion size and amount of cream/strawberries)
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Conclusion
These Strawberry Bombs are everything you want in a dessert: light yet rich, sweet but not overpowering, and a beautiful blend of textures. They’re a celebration-worthy treat that’s sure to impress.
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Recommendation
Serve fresh the same day they’re made. Store unfilled donuts at room temp for up to 1 day; filled donuts should be kept in the fridge and consumed within 24 hours.
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Embracing Healthful Indulgence
While indulgent, these treats use whole ingredients like eggs, milk, and fruit — offering real flavor over artificial shortcuts. For a lighter option, bake instead of fry, or reduce sugar in the custard. It’s all about enjoying balance, joy, and a bit of delicious nostalgia.