Puree the Strawberries: Start by blending the fresh strawberries in a food processor or blender until smooth. You can use some water to blend but be careful not to add too much liquid.

Cook the Puree: Pour the strawberry puree into a small saucepan and add 2 tablespoons of sugar. Heat over medium heat, stirring occasionally until the mixture thickens slightly. This should take about 5-7 minutes. Allow the strawberry sauce to cool down before mixing it into your dough. This step brings out the flavor and concentrates of the strawberry taste.

When using frozen strawberries, cook them until thawed and warm, then blend and add the required quantity to the dough.

Activate the Yeast: Mix the warm water and yeast in a small bowl. Add a pinch of sugar to help activate the yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.

Mix the Dry Ingredients: In a large mixing bowl, combine the flour, strawberry powder, sugar, salt, nut meg, and cinnamon. Stir everything together to distribute the ingredients evenly.

Combine Wet and Dry Ingredients: Once the yeast mixture is activated, add it to the dry ingredients, and vanilla extract. Stir everything together to form a dough.

Add the Strawberry sauce: Pour in the cooled strawberry puree mixture and mix until the dough becomes soft, sticky, and wet. Depending on the consistency of your strawberry puree, you may need to add a little more flour or water to achieve the right dough texture. Aim for a dough that’s smooth, slightly sticky, and elastic.

Let the Dough Rise: Cover the dough with a clean cloth and let it rise in a warm place for about 1-2 hours or until it doubles in size. The yeast will work its magic, and the dough will become fluffy.

Heat the Oil: Pour vegetable oil into a deep-frying pan or pot, enough to submerge the puff puffs. Heat the oil to about 350°F (175°C). You can test the temperature by dropping a small piece of dough into the oil—if it floats and begins to cook, the oil is ready.

Shape the Puff Puffs: Use your hands or a spoon to form small, round balls once the dough has risen. The dough should be sticky, so it may be easier to use a spoon or ice cream scoop to scoop it.

Fry Until Golden: Carefully drop the dough balls into the hot oil, ensuring not to overcrowd the pan. Fry in batches for 4-5 minutes, turning occasionally, until the puff puffs are golden brown on all sides. You can use a slotted spoon or wooden dowel to turn them gently.

Drain Excess Oil: Once the puff puffs are golden and cooked through, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve your Strawberry Bofrot warm, dusted with powdered sugar, or paired with side. These puffs are perfect for an afternoon snack, breakfast, or sweet party appetizer!