Baked, Not Fried: Signature Bombolini & Doughnuts

I do not use a deep fryer. My bombolinis rely on a precise, long-fermentation brioche dough that develops its signature pillowy texture in the oven rather than in oil. Each piece is hand-filled using a clean injection technique, ensuring the ratio of dough to my scratch-made custard—whether it is a torched Crème Brûlée or a classic Boston Cream—is consistent from the first bite to the last.

Why Bake Instead of Fry?

Most commercial doughnuts are flash-fried, which leaves them greasy and heavy. My process is different. I use an enriched brioche dough that requires patience and precise timing to proof correctly. By baking, I achieve a light, bread-like crumb structure that holds onto the filling without getting soggy. It is a cleaner way to eat a treat, and it lets the actual quality of the butter and eggs shine through without being masked by frying oil.

The Filling Process

Baking creates a distinct challenge: the dough needs to be sturdy enough to be baked but soft enough to be a doughnut. I solve this with a specific hydration level in the brioche. Once baked, I use an injection method to fill the core. This keeps the outside pristine and guarantees that every single bite has a balanced amount of custard.

Current Rotating Flavours

• Crème Brûlée: Filled with real vanilla custard and finished with a torch-fired, crackly sugar crust.
• Boston Cream: A traditional brioche base filled with velvety vanilla pastry cream and topped with a dark chocolate glaze.
• Triple Chocolate: A chocolate dough, filled with cocoa-infused custard, and dusted with high-quality cocoa powder.
• Coffee Caramel: Coffee-steeped cream filling with a house-made caramel drizzle.

Where to Get Them

Everything is made to order to ensure the brioche stays fresh. You can pick up your box at my Mulund West store. If you want to sample the current batch before placing a larger order, drop by during my Sample Sundays between 4 PM and 6 PM.