Eggless Bomboloni Recipe | Bakery Style, Soft & Fluffy Donuts (Beginner Friendly)

Welcome to my pastry kitchen 🤍 Today I’m making Eggless Bomboloni — Italian doughnuts that are super soft, cloud-like, with that perfect white ring! RECIPE 150g Flour 4g Instant yeast 21g Caster Sugar 2.5g salt 70g Milk 25g Water 25g Fresh cream 21g Butter NOTE use less or more liquid according to your flour (every flour is different and absorbs liquid differently. I recommend to add liquid ingredients slowly to have more control over hydration) This recipe is made completely by hand kneading — no stand mixer, no professional equipment… just simple ingredients and the right technique. I’m breaking down the science in the easiest way so even beginners can make bakery-style bomboloni at home.From gluten development to proofing and frying temperature — I’ll show you exactly what to do and why it works. 💛 What you’ll learn in this video:• Hand kneading step-by-step• How to develop gluten without a mixer• When to add butter + why in stages• Perfect shaping for airy centers• Proof poke test (so you never overproof)• Frying temperature for non-oily results• Getting that signature white ring 🍩 📍No second proofing | Eggless | Beginner Friendly If you’re making bomboloni for the first time — you got this! 🤍