Bomboloni - Choose Your Own 8 Pack
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Not eligible for shipping to CanadaTake your pick from Angelina’s most popular soft and fluffy freshly-fried bomboloni: irresistibly light and delicious Italian doughnuts that are coated in granulated sugar, and stuffed with a variety of different pastry creams.
Baker Antonio Park hails from Palermo, Sicily, and at his Angelina Bakery, which opened in New York’s Hell’s Kitchen neighborhood in 2019, he’s bringing his old family recipes to the masses. Named after his daughter, Angelina Bakery has an open kitchen where guests can watch bomboloni being filled with custard and Nutella, croissants baking to golden-brown perfection, and fresh fluffy focaccia being turned into some of the best pizza you’ll ever try.
This package serves 8 people and includes your choice of 8 Bomboloni Donuts
Bomboloni Options Include:
- Nutella
- Custard Cream
- Pistachio
- Strawberry
- Each Bomboloni measures 4″ × 4″
- This package ships with dry ice and ice packs, ice packs may thaw in transit
- DO NOT handle dry ice with bare hands
- Pastries are fully baked and require reheating
- Remove Bomboloni from packaging and place in the freezer upon arrival
- Bomboloni can be kept in the freezer up to 6 months, at room temperature up to 3 days, or in the fridge for 5 days
To Serve
Strawberry Bomboloni
- Defrost Bomboloni for 3-4 hours at room temperature or 6-8 hours in the refrigerator
- Preheat oven to 375 degrees
- Bake Bomboloni for 3-6 minutes
- Dust with powdered sugar and top with fried strawberry
- Remove from the oven and enjoy!
Custard Cream Bomboloni
- Defrost Bomboloni for 3-4 hours at room temperature or 6-8 hours in the refrigerator
- Preheat oven to 375 degrees
- Bake Bomboloni for 3-6 minutes
- Dust with powdered sugar
- Remove from the oven and enjoy!
Nutella Bomboloni
- Defrost Bomboloni for 3-4 hours at room temperature or 6-8 hours in the refrigerator
- Preheat oven to 375 degrees
- Bake Bomboloni for 3-6 minutes
- Dust with powdered sugar and cocoa powder
- Remove from the oven and enjoy!
Pistachio Bomboloni
- Defrost Bomboloni for 3-4 hours at room temperature or 6-8 hours in the refrigerator
- Preheat oven to 375 degrees
- Bake Bomboloni for 3-6 minutes
- Dust with powdered sugar and top with Pistachio
- Remove from the oven and enjoy!
Microwaving is not recommended.
Flour, Eggs, Milk, Yeast, Sugar, Salt, Butter, Baking Powder, Orange & Lemon Zest, Vanilla Paste, Cream (Nutella, Chantilly Cream, Pistachio Cream, Strawberry Cream)
"The Best Bakery in Town." - Chef Jean-Georges Vongerichten
"The Best Bakery in Town." - Chef Jean-Georges Vongerichten
Baker Antonio Park hails from Palermo, Sicily, and at his Angelina Bakery, which opened in New York’s Hell’s Kitchen neighborhood in 2019, he’s bringing his old family recipes to the masses. Named after his daughter, Angelina Bakery is a labor of love for Park, who's baking up the same pastries his grandmother, family matriarch Nonna Anna, made for him in his youth.
Angelina Bakery has an open kitchen where guests can watch Park and his team of Italian pastry chefs filling bomboloni (big, fluffy Italian doughnuts) with custard and Nutella, light and flaky croissants baking to golden-brown perfection, and fresh fluffy focaccia being turned into some of the best pizza you’ll ever try. One bite and you'll know that these are real-deal Italian baked goods, straight from the Old Country.
