Відео

It’s a 6” pan.

Yea, mixed whole egg.

Thank you☺️

Thank you ☺️

6” pan

Thank you!😊

Thanks😄! Yep, you can use all purpose flour in the same amount. It might be a bit less chewy, but still delicious. If it’s sticky, add a little more flour at a time until it feels right. Hope you enjoy them!

@nomnomdayss also, one more doubt..Can I refrigerate it and make it the next day? If so, should I do it after bulk fermentation stage or after bench proofing? Do I have to proof it the next day or bring them to room temperature before frying? Sorry for asking so many questions🙈

Can we ??

Appreciate it! 😊 The recipe typically yields 14-15 bomboloni, though size can vary.

Thank you! I hope you love them! 😄

Hi! I used raw cane sugar in the video, but regular sugar would work just fine too. Enjoy making it!🙌

Thanks! Yep, just the cookie part will work perfectly. Hope you love them! 😄

Thanks for watching! So glad you liked it, hope you have fun trying it out! 😄

Thank you! 🥰🥰

Yep! 12 rolls, though I did toss the ends that weren’t as perfect 😊

@@nomnomdayss Thank you!!!

Gracias!😄🙌

Thanks for the kind words! I really appreciate the support! You can find me on IG @nomnomdayss 🥰💛

Hi there! Thanks for watching! Sure, I’ll add it to my list!😄😄

Yep! No rising agent in this recipe😉

@@nomnomdayss Great! It's brilliant! Thanks for prompt reply.

Freut mich, dass es dir gefallen hat! Die Mandeln klingen super 😊

Thanks! It’s a 7” round cake pan 💛

@@nomnomdayss Thank you! I have one more question :) I don't have any rum, what do you think: should I substitute with milk or just skip it ?

Le gâteau s’appelle gâteau aux pommes. J’espère que vous l’essayerez !

@@nomnomdayss Oui, avec plaisir!

🙌🙌💛

Thank you so much!💛😊

Hi, it’s 180C for 12-15min or until golden brown. You can turn on the subtitles for more info 😊

🙌💛💛Thanks!

@@assuntinacianfanelli2611 Grazie mille!🙌😄

👀🍎🍪

Thank you! So glad you like it🙌

Ops I missed that! It’s 450g of mascarpone cheese 🙌

That’s awesome to hear☺️ Have fun baking!💛

@@nomnomdayss 🙏

Thank you! 😄

Thank you! Cheers!

Appreciate your kind words! So glad you like it🙌

@@nomnomdayss HELP - making recipe now - but you don’t have butter amount for pastry cream in description?? The video starts with saying 7tbsp out to soften…. But the dough calls for all of that?? I see you can make pastry cream both ways… but I’d like to try it with, except I think 7tbsp is probably too much??

Sigh ok… my dough turned out much firmer than yours… I’m guessing my eggs weren’t as large. So adding in the butter was difficult. It still looks firmer than yours …. I’m not sure if I needed it too much or too little (because it doesn’t do the droopy see through thing without breaking. But I don’t know if I can afford to add liquid willy nilly at this point 😢 So we are rising (I hope) to the occasion!! I hate quick rise yeast!! It doesn’t bloom like regular yeast and never rises as enthusiastically for me. I’m glad I bloomed the first packet though… it didn’t make one bubble so I threw it out.

Thanks! So glad you like it!🙌

Thank you!🙌😋

Thank you! It’s really creamy🤤

That's why I'll study hard in order to get oven in the future

Thanks! Hope an oven comes your way soon 🙌☺️

Thank you 😋

Thank you!😁

Thanks a lot!☺️