3 1/4 cups all-purpose flour sifted
11/3 cup strawberry ice cream
1/3 cup crushed almonds
1/3 cup unsalted butter, softened
1/2 cup warm water
1/2 cup milk
1/2 teaspoon salt
3 large egg yolks
2 biological yeast tablets, crumbled
For frying
3 cups vegetable oil
3 1/4 cups all-purpose flour sifted
11/3 cup strawberry ice cream
1/3 cup crushed almonds
1/3 cup unsalted butter, softened
1/2 cup warm water
1/2 cup milk
1/2 teaspoon salt
3 large egg yolks
2 biological yeast tablets, crumbled
For frying
3 cups vegetable oil
In a medium saucepan, heat the milk to the boiling point
Remove from heat and add crushed almonds, salt, and softened butter
Stir until butter has melted and mixture has cooled slightly
In a separate bowl, dissolve yeast in warm water
In an electric mixer, beat egg yolks for 2 minutes with flour, milk, and yeast mixture
Turn off machine and gradually add remaining flour, stirring with a wooden spoon until a smooth batter forms
Cover with a cloth and let rise for 1 hour
On a floured surface, knead the dough quickly to make it smooth
Form into balls about 7 cm in diameter
Fry in hot oil at medium-high heat for 1 minute
Reduce heat to medium-low and cook until golden brown, turning occasionally
Remove and place on paper towels
Sprinkle with confectioner's sugar
Cut each cake ball in half and fill with strawberry ice cream or another flavor of your choice.
