Raspberry Doughnut London — Raspberra at Bombolone

Every summer as a child, Sonia spent time in the countryside. Picking raspberries. Making jam with her mother in the kitchen. Lining up jars to last through winter.

When it came to putting a fruit doughnut on the Bombolone menu, the answer was obvious. Raspberry. Not a flavouring, not factory jam — the real thing, the closest thing to what came out of that kitchen. Premium raspberry conserve, whole fruit, the flavour that started all of this.

Then the question became: how do you make it better than every jam doughnut in London?

White chocolate glaze. Raspberry drizzle. Real freeze dried raspberries. A doughnut that stops people before the first bite. The raspberry doughnut London didn’t know it was missing.

Raspberry and Italy have a long history. The Italian love of fruit in pastry — sharp, seasonal, generous — is what the raspberry bomboloni is built on. Raspberries cut through rich dough the way citrus does. They bring brightness. They make you come back.

But the personal reason is simpler. Every summer as a child, Sonia spent time in the countryside picking raspberries with her mother and making jam in the kitchen together. Jars lined up to last through the winter. When the Bombolone menu was being built, putting raspberry on it wasn’t a trend decision. It was memory. The only question was how to do it properly.

Most jam doughnuts in London use smooth raspberry jam and a sugar glaze. Bombolone asked a different question: what does a raspberry doughnut look like when every decision is made on purpose?

The answer is in every layer. Premium raspberry conserve instead of jam — whole fruit, real flavour, not a factory filling. White chocolate glaze because the contrast is the point — the sharp raspberry against the sweet white chocolate is a flavour decision, not a default. Raspberry drizzle because it looks as good as it tastes. Real freeze dried raspberries because texture matters and nobody else bothers.

This is what an Italian doughnut in London does differently. It starts with memory, not a recipe.

Most don’t get this right.

It starts with the conserve. Where most jam doughnuts use smooth, sweet raspberry jam, Raspberra uses a premium raspberry conserve made with whole fruit pieces — real raspberry, real flavour, a texture that holds inside a doughnut without turning synthetic. Filled by hand, not injected by machine. The difference reaches the centre.

Then the dough. Italian brioche-style — soft, airy, made to hold a generous filling without becoming heavy. The filling reaches the centre, not just the edges.
Then the white chocolate glaze. Not white icing. A proper white chocolate coating that sets smooth and clean — the pale surface that makes the raspberry drizzle pop the way it does. The white chocolate raspberry doughnut London’s been waiting for.

Then the raspberry drizzle in lines across the white chocolate — catching the light before you’ve even picked it up.

Then the freeze dried raspberries. 100% real fruit — no added sugar, no preservatives. Freeze drying removes the water and locks in the colour, flavour and aroma at peak intensity. The result: bright red, intensely tangy, with a light crunch that arrives in the last part of the bite. Not a decoration. A flavour decision that most doughnuts never bother making.

The ‘B’ chocolate piece finishes it.

This is the doughnut where every decision was made on purpose. The one where someone looked at a standard raspberry jam doughnut and asked: how do we make this say wow?

If you’ve had a raspberry doughnut in London before, this is where it changes. The best raspberry doughnut London has to offer — and the one that finally goes beyond the jar.

That’s where the wow comes from. Every layer.

Our bakers start before sunrise every morning — not to reheat, but to begin from scratch.

The dough was refined over six months before the first doughnut was ever served.

The filling is premium raspberry conserve — whole fruit, real flavour, filled generously by hand. The freeze dried raspberries on top are 100% real fruit, no added sugar. Neither is a shortcut.

Within the first month of opening, Bombolone became the #1 ranked bakery in London on TripAdvisor. 5.0 stars. Over 120 verified reviews. Held ever since.

The raspberry doughnut is the one that stops people. They see it first. Then they taste it.

Tour “The cheesecake and raspberry donut was simply incredibly delicious.”

Inti R “We had pistachio, tiramisu and then raspberry — all were amazing.”

Serena S “The lemon and raspberry doughnuts were amazing.”

Pawel P “Italian-style treats — everything a doughnut should be. Tangy raspberry — each bite bursts with flavour.”

If you came looking for a good raspberry jam doughnut in London — this is better than what you were looking for.

If you’re looking for the best raspberry doughnut in London — or a raspberry doughnut that finally goes beyond the jar — this is where people keep ending up.