@nvrainna: BOMBOLONI dough : 250g high protein flour 35g white sugar 6g yeast 1/4 tsp salt 15g milk powder 1 egg 120g cold full cream milk 30g butter filling : hazelnut spread dough : • mix all ingredients except butter until fully combined. • add butter and knead until smooth and elastic. • proof for an hour or until doubled in size. • divide the dough into 10 pieces and round the dough. • proof again for 25 minutes before frying. #minibomboloni #bomboloni

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Monday 06 April 2026 01:25:16 GMT