Tuscany Bomboloni

An Italian version of donuts which tastes closer to sponge cake. It is soft and moist donuts filled with various rich and flavourful custard cream.

This class will definitely give you a sense of accomplishment! Chef Nick from Taiwan will fully explain the basic theory of dough fermentation, temperature control and lots of tips and tricks to make great donuts at the comfort of your home.

Date: 7 Oct Sat 9am – 1pm *FULL

Class conducted in mandarin. English recipe given.

What you'll learn
- How to make donut dough
- Fermentation judgement
- Detailed explanation and theory regarding dough handling
- Low sugar custard cream preparation
- How to knead, proof and shape
- How to fry the donuts
- Learn 4 fillings : Hojicha, Passionfruit Mango, Caramel, Raspberry

Sorry, this class is currently unavailable. please click here to register your interest or refer to our Calendar for the current class schedules
Fees : $250 per pax (Early bird discount)
- Original $260
Bring home : 10 donuts
Instructor : Chef Nick from Taiwan

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hear what our Students have to say

Had went for a few lessons at Bakefresh. Their cakes are soft and the cream is light.

The softness of the cake allows me to eat 2 slices at a go without difficulty.

The ladies who taught us are friendly and easy going too.

There are always laughter in the class and they always give a warm welcome.

Grace Han