I went to Bombolini yesterday with the highest of hopes. I am sorry to report that their bombolini do not resemble anything I ever ate in Italy, nor do they resemble anything in the doughnut family that I have ever encountered. In a word, they are terrible. They resemble leaden fried biscuits more than anything else. If they use a yeast dough, I'd be extremely surprised. Their so-called Valrhona bombolino must also be false advertising: it had no chocolate flavor whatsoever and the glaze had a waxy texture. These are certainly the worst doughnuts I've ever had in New York and perhaps anywhere.