Signature Brioche Bombolinis in Bangalore
Freshly fried, soft, and bursting with real, scratch-made fillings. My signature bombolinis are a labor of love that I spent two years perfecting in my kitchen.
The heart of my bakery: the classic custard bombolini. The dough is light as air, and the crème pâtissière filling is rich, creamy, and made with real vanilla. It’s simple, elegant, and unbelievably delicious.
For the Biscoff lovers, this one is a dream come true. I fill my soft bombolini with a creamy Biscoff-infused custard and top it with a crunchy Biscoff crumble. It’s a texture and flavor party.
Can't choose between chocolate and vanilla? You don't have to. This video shows the best of both worlds, with my classic custard and rich chocolate fillings side-by-side in my signature soft brioche dough.
This Barbie is a bombolini! I love getting creative, and for the Barbie movie craze, I made these fun, all-pink bombolinis with a naturally colored dough and a delicious strawberry cream filling.
Getting ready for the big match? A box of my classic custard-filled bombolinis is the perfect snack to share with friends and family while you cheer on your team. Order a box and make game day even sweeter.
Just look at that beautiful golden ring. This is the sign of a perfectly proofed and fried bombolini. Each one is rolled in sugar while still warm before being filled with our delicious custards and creams.
A little montage of happiness. From a slice of my classic Red Velvet Cake to the gooey center of a fresh bombolini, every day is a good day for dessert here.
About Signature Brioche Bombolinis
The secret to that pillowy texture isn't a shortcut, it's patience. Every single batch of my brioche dough undergoes a full 48-hour fermentation process before hitting the fryer. This ensures that signature white ring around the center and a bite that is airy, light, and never greasy.
When I started Cookie Dust, my goal was simple. I wanted a donut that wasn't just a sugar bomb, but a balanced treat with real depth of flavor. That is why I ditched the premixes and industrial fats entirely.
My bombolinis are built on an authentic Italian brioche base. By using real butter, fresh eggs, and giving the dough two full days to ferment, I get a crumb structure that is tender rather than chewy. Once fried, each piece is injected with 40g to 50g of fresh filling.
I treat my fillings with the same care as my dough. You won't find synthetic syrups or artificial additives here. Whether it is the vanilla custard made with real beans, the rich chocolate, or seasonal fruit compotes like Alphonso mango or raspberry, everything is made from scratch in my New BEL Road kitchen. The sweetness is carefully dialed down to suit the Indian palate, making them perfect for any time of day. Whether you are grabbing a quick snack for game day or picking up a box to gift, these are meant to be enjoyed fresh.
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