This is an E Guide which contains information about everything that you need to know to make picture perfect bombolonis from your home kitchens or professional kitchens.

This E guide will take you through every step of dough making, frying, storing, and handling small or bulk production. You will learn about:

1. Enriched Breads 

2. The Ingredients & Their Individual Role in Dough Formation 

3. 1 dough recipe with egg 

4. 1 dough recipe without egg 

5. Bomboloni Do's & Don'ts 

6. The WHYs & How To Fix Them 

- Why does my dough have a rough texture?

-  Why are my bombolonis raw from the inside?

- Why am I still not getting the white band?

- My bombolonis have the white band but they are slightly flat. Why so?

7. What Environmental Factors Effect Your Dough & How to Handle Them 

8. Understanding Yeast Activity, Gluten Formation, and Frying Techniques

9. Storage, Shelf Life, and Bulk Production. 

The E Guide contains: 

1. Extremely detailed, in-depth written document taking you through all the theoretical & practical aspects. I have written close to 20 pages for you, making sure I cover every hiccup I have ever faced and provide you with solutions. 

2. Images of real time production to help you with visual cues. 

3. Videos explaining Shaping, Proofing, and Frying bombolonis correctly. 

4. A list of the equipment & tools that I use along with purchase links.

I have lost count of how many bombolonis I have made over the past few years. I made every batch myself, which helped me understand my dough so much better, and gave me a more wholesome view of everything that was impacting the final result. 

If you love making bread, and want to explore the world of bombolonis, this E Guide will be a super fun read for you. It is like a cheat sheet into making cloud like Italian donuts and never looking back.