This is the new dessert millennials are obsessed with

The bomboloni is flying off shelves, giving the traditional doughnut stiff competition

When it comes to desserts, most of us have a favourite or two that we just cannot resist. While the old-school slice of chocolate cake may still hit the spot for some, millennials are not shying away from exploring other options.

Moving over the doughnut that has a hole in the centre and topped with chocolate-flavoured cream, the newest craze is the bomboloni. Also known by names like brioche doughnut, bombolini or Berliner (all originating in Europe), this Italian delicacy is a deep-fried ball of dough that is fluffy and golden-brown on the outside and filled with a generous helping of a flavourful cream on the inside. Mouth-watering and decadent, the filling oozes out as you bite into these little balls of bliss.

"The origin of bomboloni, the Italian version of the doughnut, can be traced back to Tuscany. These melt-in-your-mouth treats are characterised by gooey centres and sweet, soft dough. The appeal of the dessert lies in its simplicity—fried sweet dough with a variety of combinations for the filling," explains Pukrambam Dayamani Singh, head chef at CinCin, Mumbai, that excels in Italian cuisine.

Why the craze?

While every few months, a new food trend is spotted on social media (remember red velvet cake and dalgona coffee?), only those that genuinely pass the taste test stick around for longer. So what has kept this fried confectionery on the shelves of bakeries even now? For 25-year-old Simran Ahuja, the intrigue of how soft and pillowy these looked made her want to try one. "I follow several home bakers on social media and discovered bombolonis on their feed. They looked so much more appealing and exquisite compared to regular doughnuts. And there seemed to be no shortage of creativity with them. I loved seeing all the fun fillings the home bakers tried like lemon curd, cereal milk, paan, lavender, Bailey's Irish Cream… I haven't seen this with regular doughnuts," she adds.

According to Anjali Mirchandani, head chef and founder of BrowniebytheBay, an online bakery selling egg-free desserts, what makes the bombolini so famous is that it is stuffed with the filling of your choice as opposed to its famous counterpart—a doughnut with a hole. "I wouldn't say it's replacing the classic doughnut with a hole, but it sure is gaining popularity and is on par with it. Another classic, the Berliner, which is of German origin, is quite similar to the Italian bomboloni," she reveals.

"Another great thing about this dessert is that it can be served as a morning breakfast pastry and also in high teas thanks to its filling versatility," says Amit Shetty, sous chef at Cafe Noir. And while Mumbai has a host of bakeries offering bombolonis, in Bengaluru, boutique bakery Loafer & Co. is known for it. In Delhi, Mr And Mitts Bakery makes them in small batches using sourdough with fillings like Nutella and creme brûlée.

Who loves it?

While most home bakers and outlets agree that the younger, millennial customer is more loyal to brioche doughnuts, they've seen children loving them too. Says Naimita Jagasia, pastry chef and founder of An Ode to Gaia, which is a luxury plant-based patisserie in Mumbai, "The two demographics we cannot realistically cater to are the gluten-free and the conscious foodies because these are not just deep-fried but made with all-purpose flour. It's not possible to make these without gluten, though we have got multiple requests for the same and have also attempted making them."

Jagasia, however, makes vegan brioche doughnuts and has a loyal customer base, including 32-year-old Naomi Sarah, who has been ordering from them for over two years now. "Since they are made in small batches, they are always fresh and fluffy. I love their texture, the cream-filled centre and just how delicate they are," she says.

Does the shape make it tastier?

Apparently, yes. Replacing the hole with a ball-shaped dough with fillings like cream, custard, jam etc., in various flavours have worked in favour of this dessert. One of the reasons people seem to love them more is just how generous the filling is compared to a regular doughnut. "Given that it is a stuffed dessert, the shape makes a difference to the experience of savouring this treat. The filling oozes out with every bite, making bombolonis perfect little pockets of joy!" claims Dayamani.

The beauty of this dessert is that chefs can top it up with other flavours or ingredients like a regular doughnut apart from the main filling inside.Someoffer cut fruits or cream on top apart from dusting them with powdered sugar for an added flavour. Or even seasonal ones like mango, berries and more, to current favourites like Biscoff, salted caramel, Nutella and cream cheese.

With many home bakers and cafes offering this dessert and millennials lapping them up, it will be interesting to see whether major doughnut chains will introduce this offering in their menu as well.

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