If Polpo was all things Venetian, Trattoria Brutto is all things Florentine, not omitting the bomboloni. However, at Russell Norman’s latest hit restaurant they’ve been renamed coccioli – or cuddles – and come in savoury form. Rip into the hot dough and add your own filling; creamy stracchino cheese and prosciutto. Divine – and understandably the restaurant’s most ordered dish.
Chef Ben Tish has brought several excellent doughnuts to the pudding menu at The Princess Royal. We tried the most delicious miniature Lemon Curd and Saffron Custard doughnuts there this summer, and the latest addition is a mini raspberry jam doughnut served warm with Marsala cream for dipping into. A good reason to go back.
St John doughnuts are the best in London: sugary, fluffy and filled with delectable cream or chocolate cream. Find them at St John Bread and Wine in Spitalfields on Friday and Saturday, at Borough Corner and Neal’s Yard every day and at the Bakery Arch in Bermondsey Friday – Sunday. Do pre-order if you want more than 6.
East London bakery, Dusty Knuckle shake up their fillings with the seasons. Their new autumn edition is a perfect puff of almond cream, damson jam and toasted almonds. There’s just six weeks to try it – don’t miss out.
Letita Clark’s Bomboloni Recipe
Letitia Clark’s cookbook, La Vita e Dolce contains the recipe for these perfect little bomba, but she has also shared it via her blog. Give it a try – and do buy the book too as it is full of goodies. As she suggests, make like the Italians and enjoy as an indulgent breakfast washed down with a strong cup of coffee. A joyous start to the day. For those feeling more adventurous she also shares an excellent fig leaf custard bomboloni recipe here.