CookieDust by Janice

About

I obsessed over donuts for two years before nailing my bombolini recipe. This isn’t just baking for me - it’s love, frustration, late-night experiments, and finally that “wow” moment when everything clicked. If you’ve ever wanted to taste a handmade filled donut that’s soft, fluffy, and full of flavour, you’ve come to the right place.

Only the Real Stuff

• I use real fruit (like proper Alphonso mango, not some syrupy stuff).
• No premixes, no shortcuts - everything is made from scratch daily.
• Brioche dough, rich custards, silky creams, and high-quality chocolate go into every donut.
• My Amma’s rule: if it isn’t real, don’t put it in.

Bombolinis & Milk Donuts

My signature brioche bombolinis are Italian-style, fried soft, and packed with fillings. For something lighter, try my Korean milk donuts - pillowy buns, airy whipped cream (no buttercream!), and fresh fruit on top. Sweetness is balanced for Indian palates.

Flavours for Every Mood

• Classics: Custard, Chocolate, Biscoff Crunch, Nutella-filled Nutty Professor.
• Fruit lovers: Seasonal fruit donuts like mango and strawberry.
• Savoury fans: Try Scallion & Sour Cream or the spicy Korean Chilli Oil.

Gifting & Customisation

Artisanal donut gift boxes for birthdays, anniversaries, or just because. Want to send a message? My ‘Say it with Donuts’ box lets you get creative. Spreading sweetness all over Namma Bengaluru, one box at a time.