The Fresh Loaf

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Bomboloni style donut weight

MadHenAle's picture

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?

tpassin's picture

I've never made these, but I like English muffins smaller than some others do, and my ideal dough weight for them is 2.75 - 3 oz (78 - 85 g). Your 90g is not much more, so sounds like a good place to start.