Strawberry bombs

°300 g (2 cups) flour
°1 egg
°45 g (1/4 cup) sugar
°pinch of salt
°7g dry yeast
°140 ml (3/5 cup) hot milk
°40 g (1/4 cup) soft butter
+For decoration:
°Whip cream
°Strawberries, chop
°Granulated sugar
* Methods
In a medium bowl, stir in the sugar, yeast and milk and stir to dissolve.
Whisk the egg. Adding flour and salt and start knead dough with a spatula. & continue knead with your palms to you get  elastic dough.
Add the softened butter and continue kneading until the butter is well integrated into the dough.
Form  ball with dough, covering with a cloth or plastic wrap and allow push up for one hour.
Divided dough into 8 pieces and roll every straight to  ball. Cover and let rest for 30 minutes.
Flatten every ball a little and roll it to a ball again. Cover and allow relaxation for all the other 30 minutes.
Fry the balls in the hot oil over low heat for 2-3 minutes on each side.
Let cool just and reduce in 1/2 of length, like a roll.
Top 1/2 with whipped cream and chopped strawberries, next to the other 1/2 of, sprinkle with icing sugar and serve.