Sourdough Bomboloni | 天然酵种甜甜圈 | Sweet Brioche Bun

[@clrkbv590]

I tried the recipe and it was delicious. I baked and fried them. I loved them all. Thank you for this wonderful recipe. 👍👍👍😋

[@SourlottibyAbby]

My pleasure 😊

[@SciencePotli]

Amazing recipe sharing. Big like 💐😍😍😍😍👍👍👍

[@SourlottibyAbby]

thank you ❤️

[@gloriapass1349]

Thanks 👍

[@sharonparker7697]

Hi from Melbourne, this looks like a delicious recipe.

[@whitepieces5560]

Tq for sharing such a good recipe

[@SourlottibyAbby]

My pleasure!

[@dorjasabljak1465]

Thanky you for the great video and recipe! It is very detailed and precise. Love the international units (not cups). Can you tell me approx temperature of the oil?

[@cyinlian71]

Wow, thank you for the recipe Abby😀

[@SourlottibyAbby]

You’re most welcome my love!

[@dewiz8246]

Can I add more yeast to the dough to speed up the process? And how much can I add?

[@عليعلي-ق1ض1د]

ماشاء الله عاشت الايادي جدا جدا روعة عجبتني ارجو الترجمه للعربي رجاء اتمنى ذلك تحياتي وسلامي من العراق

[@miftahulhanif9278]

Hello, i wanna try this recipe but, how long that your pre shape in this recipe? Thank you

[@yangkimberly4786]

Can try to bake SD croissant?

[@nurizzatizulkiflee9704]

Can i use this recipe to make doughnut?

[@SourlottibyAbby]

Yes! Just without the filling

[@wimonrakree3913]

คงต้องลองทำแล้วล่ะ I'll have to try it.

[@SourlottibyAbby]

Looking forward to see yours!

[@EasycookingwithGloriaS]

I enjoyed your video. It would make it a bit easier if you could use a different background color. Hard to really see with everything white. Have a great day

[@AnnaTan1]

So decadent ! Just right as a treat during pandemic ☺️ can this be shaped in the loaf tin & baked ?

[@SourlottibyAbby]

Yumss! Yes definitely. Kindly adjust the total dough accordingly to fit in the loaf tin nicely

[@AnnaTan1]

@@SourlottibyAbby you are really inventive and generous to share wonderful recipes 💕

[@yangyang3309]

Thanks for the recipe! Can I use the bake version to pipe in the chocolate cream custard? Any different in mouth feel? Thanks!

[@SourlottibyAbby]

Hi! Yes absolutely fine! This kind of bun filled with cold cream is actually very popular in Japan and Taiwan. Feel free to try it! I suggest to not overbaked it so the crust remains soft and bouncy. Goodluck! Let me know how it goes.

[@applechen1593]

看起来很好吃

[@SourlottibyAbby]

可以试试哦！

[@herbiehancock00]

Thanks for the recipe! Is there a taste difference between this and a yeast version?

[@SourlottibyAbby]

Yes absolutely. Sourdough version gives more complex and depth flavour. Give it a try!

[@arbees8684]

Can I bake it instead,thnx ❤

[@ytanzil5692]

My dough very sticky, is ok? I add a little bit flour, but still very sticky. Is my levain not strong? It has doubled 2.5x for overnight. Btw, thanks for sharing nice recipe.

[@SourlottibyAbby]

Hi! Try using stronger flour with protein 12% and above. Alternatively, you may reserve and lower the hydration. It would be easier to handle

[@ytanzil5692]

@@SourlottibyAbby thank you for the advice. I have tried and it was delicious but it has a little sour taste. My place temperature is above 30 degree, I trick it by putting ice bottles near the proofing area.

[@fanfan3909]

好喜欢💕

[@SourlottibyAbby]

谢谢 ❤️

[@jfloo123]

感觉好好玩，要试做，肯定好好吃😍

[@SourlottibyAbby]

嘻嘻。 单吃也非常好吃哦！

[@nicolehong5346]

Is it work with hand mixer?

[@SourlottibyAbby]

Hi! Yes you can, just that it will take a while to knead up.

[@ivykeith6999]

Will it work if I bake these rather than fry them?

[@SourlottibyAbby]

Hi! Yes, I have shared the baking temperature in the description box above. Kindly watch the video until the end.

[@ivykeith6999]

@@SourlottibyAbbyThanks very much!

[@sushi4ngel]

How long can I leave the dough in the fridge for ?For first proof

[@SourlottibyAbby]

Hi, you don't proof in the fridge. Direct proof at room temperature 28C

[@jessietan478]

Can I know how many pcs can made?

[@SourlottibyAbby]

14 small sized buns

[@jessietan478]

Made this and fall in love with it. So soft and so nice even haven’t put in the creme. So far made your cloud toast n this. Both success

[@AH-mo5fv]

Hello, for the starter we need flour water & 15g of starter...1:1:1 but How do we make this 15g starter? This part was not explained...

[@SourlottibyAbby]

you need sourdough starter (levain) for this recipe. please check out my separate tutorial on how to cultivate one at home in my channel.

[@manamifujisawa79]

Why there is curd in the milk when you add it to flour?

[@SourlottibyAbby]

It's slightly frozen in the fridge

[@MsSusu-hf2ms]

请问如果我想做少一点的分量要怎么做到呢？

[@SourlottibyAbby]

可以做 1/2 分量

[@fatmatahhan2495]

رائع يارت في ترجمه

[@ixm8189]

Please explication the stater, no Instagram.

[@erykasutardji7779]

Very tricky to make. I activated my SD for 2 days and making the stiff levain it only rised double and the texture was like bready not even like a spider web. So sorry i must did something wrong 🤪

[@yentao92]

Can don’t add sugar when making levain? I wish to reduce the sweetness if possible..

[@SourlottibyAbby]

Yes you can