Bomboloni style donut weight
I'm using a bomboloni formula to make some homemade donuts today. I'm currently in the bulk stage but am thinking about shaping them. I would prefer to ball them instead of cutting them to reduce waste. I've seen this in Naples a few times and was wondering if anyone has experience with this and can recommend a weight for the balls. I'm thinking I'll start at 90g today and adjust from there next time. Does that sound like a good starting point?