This file centers around a soft, enriched Italian-style Bomboloni dough with both preferred overnight cold fermentation and same-day production guidance, along with the proofing, shaping, frying, filling, and finishing information needed to reproduce the intended result.
The current file also includes eight filling formulas, coating variations, pastry cream technique, frying guidance, bakery production notes, storage considerations, and menu/application ideas.
Bomboloni Toscani dough formula
Preferred cold-fermentation method
Same-day fermentation option
Dough temperature and proofing guidance
Shaping and portioning for standard and larger café-style Bomboloni
Frying temperature, timing, oil, fry-ring, and surface-texture guidance
Classic and flavored sugar/coating options
General filling and pastry cream technique
Filling amounts and piping guidance
Make-ahead and production workflow information
Bakery, packaging, delivery, and cottage-bakery considerations
Classic Pastry Cream — Crema Pasticcera
Lemon Cream — Crema al Limone
Dark Chocolate Pastry Cream — Crema al Cioccolato Fondente
Pistachio Pastry Cream — Crema al Pistacchio
Gianduia Cream — Crema Gianduia
Pistachio Diplomat Cream — Crema Diplomatica al Pistacchio
Apricot Jam — Confettura di Albicocca
Coffee Pastry Cream — Crema al Caffè
The pastry cream section also covers cooking, starch activation, straining, cooling, re-emulsifying, piping consistency, and handling the different fillings after refrigeration.
This file is a good fit for home bakers who enjoy technical recipes, cottage or market bakers looking to add a specialty fried pastry, and cafés, bakeries, or restaurants interested in building a Bomboloni program with multiple filling and finishing options.
It is especially suited to bakers who are comfortable weighing ingredients, monitoring dough and oil temperature, judging fermentation by physical cues, and working with a softer enriched dough.
This is not intended to be a quick one-page doughnut recipe or a shortcut-style formula.
The dough is intentionally soft and requires attention to mixing, fermentation, proofing, shaping, and frying temperature. Several of the included fillings are traditional dairy- and egg-based pastry creams that require appropriate refrigerated handling.
Metric weights are the primary formula. Volume measurements are included where practical as a secondary reference.
This is not for bakers needing step by step photos/visuals, but there will be demo reels inside the Facebook group!! (Carter’s Bakeshop Group)
Bakeshop Collection members will need to purchase this file separately if they want access to it at this time.
The Bomboloni file is expected to remain a standalone specialty Market recipe through the current season. It may be moved into the Bakeshop Collection during the winter, but there is no current date attached to a possible move.
Purchasing the Market file provides access to the recipe now without waiting to see whether it is added to the Collection later.
This is a full specialty recipe file, not just a dough formula. The value is in the complete system: the Bomboloni dough, eight fillings, pastry cream technique, fermentation and frying guidance, finishing options, and bakery production information in one file.
This file centers around a soft, enriched Italian-style Bomboloni dough with both preferred overnight cold fermentation and same-day production guidance, along with the proofing, shaping, frying, filling, and finishing information needed to reproduce the intended result.
The current file also includes eight filling formulas, coating variations, pastry cream technique, frying guidance, bakery production notes, storage considerations, and menu/application ideas.
Bomboloni Toscani dough formula
Preferred cold-fermentation method
Same-day fermentation option
Dough temperature and proofing guidance
Shaping and portioning for standard and larger café-style Bomboloni
Frying temperature, timing, oil, fry-ring, and surface-texture guidance
Classic and flavored sugar/coating options
General filling and pastry cream technique
Filling amounts and piping guidance
Make-ahead and production workflow information
Bakery, packaging, delivery, and cottage-bakery considerations
Classic Pastry Cream — Crema Pasticcera
Lemon Cream — Crema al Limone
Dark Chocolate Pastry Cream — Crema al Cioccolato Fondente
Pistachio Pastry Cream — Crema al Pistacchio
Gianduia Cream — Crema Gianduia
Pistachio Diplomat Cream — Crema Diplomatica al Pistacchio
Apricot Jam — Confettura di Albicocca
Coffee Pastry Cream — Crema al Caffè
The pastry cream section also covers cooking, starch activation, straining, cooling, re-emulsifying, piping consistency, and handling the different fillings after refrigeration.
This file is a good fit for home bakers who enjoy technical recipes, cottage or market bakers looking to add a specialty fried pastry, and cafés, bakeries, or restaurants interested in building a Bomboloni program with multiple filling and finishing options.
It is especially suited to bakers who are comfortable weighing ingredients, monitoring dough and oil temperature, judging fermentation by physical cues, and working with a softer enriched dough.
This is not intended to be a quick one-page doughnut recipe or a shortcut-style formula.
The dough is intentionally soft and requires attention to mixing, fermentation, proofing, shaping, and frying temperature. Several of the included fillings are traditional dairy- and egg-based pastry creams that require appropriate refrigerated handling.
Metric weights are the primary formula. Volume measurements are included where practical as a secondary reference.
This is not for bakers needing step by step photos/visuals, but there will be demo reels inside the Facebook group!! (Carter’s Bakeshop Group)
Bakeshop Collection members will need to purchase this file separately if they want access to it at this time.
The Bomboloni file is expected to remain a standalone specialty Market recipe through the current season. It may be moved into the Bakeshop Collection during the winter, but there is no current date attached to a possible move.
Purchasing the Market file provides access to the recipe now without waiting to see whether it is added to the Collection later.
This is a full specialty recipe file, not just a dough formula. The value is in the complete system: the Bomboloni dough, eight fillings, pastry cream technique, fermentation and frying guidance, finishing options, and bakery production information in one file.
