There is something undeniably nostalgic about the scent of dough proofing in a warm kitchen. It reminds me of slow Sunday mornings where the only goal was to create something beautiful from scratch. These Strawberry Bombs are the result of one of those mornings—a cross between a brioche bun and a classic jelly donut, but elevated with a fresh, modern twist.

Imagine biting through a golden, slightly crisp exterior into a center that is impossibly soft and buttery. Just as you hit that cloud-like texture, you’re met with the coolness of fresh whipped cream and the bright, tart burst of juicy strawberries. They are messy in the best way possible, dusted with a snow-like coating of powdered sugar that lingers on your fingertips. Whether you’re hosting a brunch or just looking for a weekend project, these little treats turn a simple kitchen session into a celebration of summer flavors.

Why You’ll Love This

• Texture Heaven: You get the perfect contrast between the crispy, fried exterior and the tender, airy crumb inside.

• Simple Elegance: Using fresh strawberries makes these feel much more sophisticated than a standard jam-filled donut.

• Crowd-Pleaser: These are incredibly photogenic and even more delicious, making them the star of any dessert table or breakfast spread.

A Win for the Skeptics

I first made these for my neighbor, who famously “doesn’t do sweets.” He’s the kind of guy who thinks a piece of fruit is a sufficient dessert. When I handed him a Strawberry Bomb, still slightly warm and overflowing with cream, he looked skeptical. One bite later, the skepticism vanished. He didn’t just finish it; he asked for two more to take home for “later,” though I suspect they didn’t make it past his front porch. It’s the balance of the rich, buttery dough and the natural acidity of the berries that wins over even the most stubborn savory-lovers.

What Makes It Special

• The Enrichment: Adding an egg and softened butter creates a brioche-style dough that stays soft for hours.

• Slow-Bloom Yeast: Taking the time to let the yeast foam ensures a high, airy rise and a complex flavor.

• Freshness Over Sugar: Instead of heavy glazes, we rely on the natural sweetness of ripe strawberries and airy whipped cream.

Making It Happen

The journey to a perfect Strawberry Bomb begins with the yeast. You’ll whisk your sugar and yeast into warm milk, letting it sit until a frothy foam appears on the surface—this is the sign that your dough will be full of life. Once you’ve whisked in the egg, you’ll incorporate the flour and salt until a shaggy mass forms.

Now comes the meditative part: kneading. You’ll work the dough until it’s smooth and elastic, then gradually work in the softened butter. It might feel a bit slippery at first, but keep going until the butter is fully absorbed and the dough feels like silk. After a long rest in a cozy spot, the dough will double in size.

After punching it down and shaping it into eight uniform rounds, you’ll give them two more short rests to ensure the gluten is relaxed. This is the secret to that “melt-in-your-mouth” quality. When you fry them, keep the heat low and steady. You’re looking for a deep, golden mahogany color. Once they’ve cooled enough to handle, slice them like a brioche bun and stuff them to the brim with that snowy whipped cream and those ruby-red berry chunks.

You Must Know

• Check Your Temperature: If your milk is too hot, it will kill the yeast; too cold, and it won’t wake up. Aim for lukewarm, like bath water.

• Don’t Rush the Rise: Dough rises best in a draft-free, warm environment. If your kitchen is cold, try putting the bowl inside a turned-off oven with the light on.

• The Low-Heat Rule: Frying over low heat ensures the middle cooks through before the outside gets too dark.

Serving Ideas

These are best served immediately while the dough is fresh. Pair them with a strong, dark roast coffee to balance the sweetness, or a chilled glass of Prosecco for a decadent brunch. If you’re serving them as a dessert, a side of extra berries and a sprig of fresh mint adds a lovely pop of color.

Make It Different

• Chocolate Twist: Drizzle the finished bombs with melted dark chocolate or add mini chocolate chips to the cream filling.

• Zesty Flavor: Add a teaspoon of lemon or orange zest to the dough for a bright, citrusy aroma.

• Different Fruit: Not a strawberry fan? This recipe works beautifully with fresh raspberries, sliced peaches, or even a dollop of lemon curd.

Storage and Reheating

Because of the fresh whipped cream, these are best enjoyed the day they are made. If you have leftovers, store them in the refrigerator. Note that the dough will firm up when cold. If you haven’t filled them yet, you can store the plain fried buns in an airtight container at room temperature for 24 hours and reheat them for 10 seconds in the microwave before filling.

Success Tips

To get that professional look, use a piping bag for the whipped cream. It allows you to fill the “bombs” more precisely and keeps the edges clean. Also, make sure your strawberries are patted dry after washing; excess water can make the cream runny.

FAQ

Can I bake these instead of frying?

Yes, you can bake them at 180°C (350°F) for about 15–20 minutes. They will be more like sweet dinner rolls than donuts, but still delicious.

How do I know when the oil is ready?

Drop a small scrap of dough into the oil. If it bubbles gently and rises to the top, you’re ready. If it turns brown instantly, your oil is too hot.

My dough isn’t rising, what happened?

Your yeast might be expired, or the milk was too hot. Ensure you see those “tiny bubbles” in the first step before moving forward.

Can I use frozen strawberries?

Fresh is highly recommended for the texture. Frozen berries will release too much moisture and make the cream messy.

What kind of flour is best?

All-purpose flour works perfectly for a tender bite, but bread flour will give you a slightly chewier, more substantial texture.

Strawberry Bombs Recipe Card

• Prep time: 30 minutes

• Cook time: 15 minutes

• Total time: 2 hours 15 minutes (includes rising time)

• Servings: 8 bombs

• Category: Dessert / Pastry

• Difficulty: Intermediate

• Cuisine: Fusion

• Yield: 8 large filled buns

Equipment

• Mixing bowls

• Deep frying pan or Dutch oven

• Spatula

• Whisk

• Slotted spoon

• Paper towels

Ingredients

• 300g (2 cups) All-purpose flour

• 45g (1/4 cup) Granulated sugar

• 7g Dry active yeast

• 40g (1/4 cup) Softened butter

• 140ml (3/5 cup) Warm milk

• 1 Large egg

• Pinch of salt

• Fresh strawberries, chopped

• Whipped cream (sweetened)

• Powdered sugar for dusting

• Neutral oil for frying (Canola or Vegetable)

Instructions

1. Bloom the Yeast: In a medium bowl, combine sugar, yeast, and warm milk. Stir and let sit for 5 minutes until bubbly.

2. Mix the Dough: Whisk in the egg. Add flour and salt, mixing with a spatula until a dough forms.

3. Knead: Knead by hand until smooth. Incorporate the softened butter and continue kneading until the dough is elastic and the butter is fully absorbed.

4. First Rise: Place in a greased bowl, cover, and let rise for 1 hour in a warm spot.

5. Shape: Punch down the dough. Divide into 8 equal pieces and roll into balls. Let rest, covered, for 30 minutes.

6. Second Shape: Flatten each ball slightly, then roll back into a tight ball. Let rest again, covered, for 30 minutes.

7. Fry: Heat oil on low. Fry the balls for 2–3 minutes per side until golden brown. Drain on paper towels.

8. Fill: Once cool, slice horizontally (but not all the way through if you prefer). Fill with whipped cream and chopped strawberries.

9. Finish: Dust generously with powdered sugar and serve.

Notes

Ensure the butter is truly softened (room temperature) so it integrates seamlessly into the dough without leaving lumps.

Nutrition (Per Serving – Approximate)

Calories: 285 | Fat: 14g | Carbohydrates: 34g | Protein: 5g | Sugar: 12g

Would you like me to suggest some other seasonal fruit variations for this dough base?