Italian doughnuts (Bomboloni) from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 393) by Maurizio Leo

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pastry cream (Crema pasticcera)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for refined coconut oil.

  • dbuhler on July 07, 2025

    These are fantastic and quite fun to make! This was my first brioche type sourdough bread and the instructions were very thorough and easy to follow. The only issue I had was the instructions to use the paddle to mix the dough. This dough was too stiff to use the paddle, so I switched to the dough hook and mixed for a few extra minutes, and that worked perfectly! I made these during an especially warm week, so I did the warm proofs on my counter and the shaped rolls I did in my oven with no light on. I will definitely be making these again!

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