--- title: "Fresh & Fruity Bombolinis in Bengaluru | Cookie Dust" description: "Try our fresh and fruity bombolinis made with real Alphonso mangoes and house-made compotes. No synthetic syrups, just real fruit and 48-hour fermented brioche dough." canonical: https://mytribe.in/cookiedustbyjanice/gourmet-donuts-bombolinis/fresh-fruity-bombolinis last_updated: 2025-09-05 --- # Fresh & Fruity Bombolinis Made with Real Fruit Tribe Verified · Handcrafted in New BEL Road, Bengaluru By [CookieDust by Janice](https://mytribe.in/cookiedustbyjanice) · Store at New BEL Road; Delivers across Bengaluru · ₹70 per piece (estimate) Part of [Gourmet Donuts & Bombolinis](https://mytribe.in/cookiedustbyjanice/gourmet-donuts-bombolinis). [View full gallery](https://mytribe.in/cookiedustbyjanice/gourmet-donuts-bombolinis/gallery) No synthetic syrups here. Just real, seasonal fruits, house-made compotes, and fluffy brioche dough. Dive into my fresh and fruity bombolini collection, where every bite tastes like the real deal. ## Photos and videos - [Video: The king of fruits meets the king of bombolinis. This seasonal special is filled with a luscious Alphonso mango crème pâtissière and a swirl of pure mango puree. It’s the taste of summer in a donut.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/baba293f-d1a9-45d6-baaf-c08d07bc45df) ## About Fresh & Fruity Bombolinis That signature white ring you see on my bombolinis? It is not just for looks. It is the proof of a 48-hour fermented brioche dough. I do not use premixes or shortcuts because the dough needs that time to develop its texture. It is what keeps the donut light, fluffy, and perfectly structured to hold my real fruit fillings without getting soggy. When I started Cookie Dust, I had one rule, and it came straight from Amma's kitchen: if it is not real, do not put it in. That is why you will never find artificial mango syrup or neon-coloured fillings in my kitchen. ### The Fruit Factor I work with the seasons. When it is Alphonso season in Bengaluru, those are the only mangoes you will taste. I hand-blend the fruit into a rich crème pâtissière, balancing the natural sweetness so it does not just taste like sugar. My raspberry compote is cooked down from fresh berries in small batches, giving it that perfect tartness that cuts through the cream. ### Why Brioche? Standard donut dough can be heavy and greasy. I use a classic Italian brioche base made with real butter and eggs. It is rich, yes, but it is also airy. I inject about 40g to 50g of filling into every piece, ensuring you get fruit in every single bite. Whether you are grabbing a box for a family weekend or just treating yourself, you are getting the result of two years of late-night experiments in my kitchen. ### A Quick Note on Freshness Since everything is fried fresh to order, I recommend reaching out a little in advance if you need a larger box for an event. It helps me ensure your batch is fried at the perfect moment for the best texture. ## About CookieDust by Janice I'm Janice, a former surgeon who traded the operating theatre for the oven. This is not a hobby for me; it is a full-time obsession with getting the science of baking right. My bombolinis are born from years of experimenting until I found the perfect balance of flavour and texture. 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