Maybe you want to add another cake to your baking arsenal or just want to start baking for fun.

This Bomboloni workshop is just for you!

Bombolonis are more exciting than your average cookies or muffins.

The translation of Bomboloni is literally big bomb which is a very fitting name for big round donuts packed with a filling.

They are also called big bombs because of the explosion of flavours and textures in your mouths- the perfect pastry for parties and events if you want to wow the crowd.

In the workshop we will cover the basic fundamentals of how to make 4 different fillings! (Tangy Mango, Rich Cookies and Cream, Decadent Strawberry Cheesecake and Our Most Popular Filling-Nutella)

As well as how to stop your Bomboloni from leaking fillings, turning hard and dense or being too oily.

What makes our workshop SPECIAL is we show you how to make everything from scratch.

From how to get the perfect consistency for your dough to how to perfectly pipe the perfect amount of filling every single time!

We go in depth into how to avoid mistakes, tips and tricks to pipe and create different fillings as well as how to get a consistent and perfect bomboloni that is sure to impress every time.

Leaving your crowd asking for more.

3 Reasons Why People Struggle To Make The Perfect Bomboloni

If you ever tried making bomboloni, you will know these 3 challenges:

1. Its tough to get the dough consistency right.

In order to get the perfect pillowy and light texture you must have the correct ratio of ingredients and proper mixing techniques.

Do it wrongly and you can get a bombol0ni that is extremely dense and hard making it difficult to add any filling to the doughnut.

2. It’s tricky to stop the filling from spilling out.

Filling can often spill out as people tend to overfill their bomboloni.

To prevent that we teach you how to always add an amount of filling that is just right.

So you can taste the harmonious flavours of the dough and filling without either one overpowering each other.

3. It’s challenging to fry the doughnuts.

One of the biggest challenges when making bomboloni- getting the perfect oil temperature and timing for them to fry.

Fry too long and they will be soggy and oily.

Fry too short and they will be undercooked and will collapse.

Learn how to measure the doneness of your bombolonis even if hot oil is splattering everywhere.

Stop the guessing game and start guaranteeing yourself perfect golden brown doughnuts every time without getting scalded.

Can’t I Just Watch Youtube?

Yes you definitely can watch Youtube to bake.

But do you call someone who watches Youtube to play basketball a pro?

Sure he can learn the basics but he still needs to polish his skills and learn from his coaches.

It’s easy to find recipe of how to make bomboloni.

But to have the elastic dough consistency, pillowy golden brown doughnuts and perfect filling to doughnut ratio…

That takes a lot of practice and experience.

That’s why we have someone physically present to coach you, and cut short your learning curve…

Helping you avoid mistakes while teaching you the ins and outs on making the perfect bomboloni.

And most importantly, learn it in a short amount of time.