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 : $260
Bring home : 10 donuts
Instructor : Chef Nick from Taiwan

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hear what our Students have to say

Both my friends & my Sister we enjoyed and had so much fun and we make new friends too at yesterday 3D novelty agar agar class,Thank you Brenda for organising the course & sending us sms to remind us of the event.And Thanks to Penny & Alice Teo for your patience in guiding us the steps & the demo was explained very clearly & detailed.And Thanks trainer Alice Teo for the heart shaped agar agar mould & your yummy chendol agar agar.Hope to attend another course soon.�

Lily Chew