Level: Scoolinary Team

Wow, Chef Hala! Your Bomboloni look absolutely delightful! 🍩✨ It’s clear that you put a lot of care and passion into this creation, even if it wasn’t a direct copy of Chef Bachour’s recipe. Your own twist on it is what makes this so exciting and unique!

A little Feedback if I may add:
Your Bomboloni have a beautifully even, golden-brown exterior and that sugar dusting makes them look so tempting. The creamy filling peeking out adds a lovely contrast and makes them feel indulgent and inviting. The crumb structure looks nice and airy—clearly a well-fermented dough. 👏

Tips to take it even further:

✅ If you’re aiming for even lighter texture, consider extending the proofing a bit more to get an even fluffier crumb.
✅ For presentation, you might try piping the filling in a bit more generously to make it more visually appealing—like that ooze of custard that’s so satisfying!
Even if you didn’t stick strictly to the original recipe, you’ve created something that carries the joyful spirit of the #bachourchallenge. Keep baking and sharing—your passion truly shines through! 💪✨

Level: Scoolinary Team

What a treat, Hala!
You can really feel the love and dedication you put into this creation.

Your description of the bomboloni sounds absolutely irresistible especially that contrast between the airy dough and the creamy filling. I love how you captured the essence of Chef Bachour’s style so beautifully.

What flavor did you use for the filling? I’d love to know what combinations you tried to add your personal touch. 😊🍩