If you have a sweet tooth and love a bit of molten chocolate surprise tucked inside soft, fluffy bread, you are absolutely going to adore this Baked Nutella Bombs Recipe. It’s a heavenly treat where pillowy dough hugs a luscious dollop of creamy Nutella, baked to golden perfection. Whether for breakfast, a snack, or an indulgent dessert, these little bombs bring joy in every bite, effortlessly combining comfort and decadence in a way that makes you want to share them with everyone you know.
Ingredients You’ll Need
This Baked Nutella Bombs Recipe relies on simple, pantry-friendly ingredients that come together to create a perfect balance of texture and flavor. Each element plays its crucial part, from the tender crumb of the dough to the rich filling that makes every bite magical.
- 3 cups all-purpose flour: Provides the structure and softness essential for the dough’s tender crumb.
- 2 1/4 teaspoons instant yeast: The magic behind the dough’s rise and fluffiness.
- 1 cup warm milk: Activates the yeast and adds moisture for that soft, pillowy texture.
- 1/4 cup unsalted butter, melted: Adds richness and keeps the dough tender.
- 1/4 cup sugar: Sweetens the dough just enough to complement, not overpower, the Nutella filling.
- 1/2 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1 large egg: Contributes to structure and a golden color on the baked bombs.
- 1/2 cup Nutella (chilled slightly): The star ingredient, providing a creamy, chocolaty, hazelnut core.
- 2 tablespoons powdered sugar (for dusting): Adds a delicate finishing touch and a hint of sweetness on top.
How to Make Baked Nutella Bombs Recipe
Step 1: Activate the Yeast
Start by warming your milk to about 100°F—just warm enough to awaken the yeast without killing it. Stir in the sugar and sprinkle the instant yeast on top, then let it sit for 5 to 10 minutes until it becomes nice and foamy. This signals that the yeast is active and ready to work its magic in the dough.
Step 2: Combine Dry Ingredients and Prepare Wet Mixture
In a large mixing bowl, whisk together the all-purpose flour and salt. In a separate bowl, gently mix your melted butter and egg, then pour this wet mixture into the foamy yeast milk. This combination ensures your dough will be rich, soft, and full of flavor from the very start.
Step 3: Form and Knead the Dough
Gradually combine the wet ingredients with the dry, stirring until a rough dough forms. Turn it out onto a floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. This kneading process is key for developing the gluten network that gives your bombs their stretch and fluffiness.
Step 4: First Rise
Place your dough into a greased bowl and cover it tightly with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for about an hour or until it has doubled in size. This rise allows the dough to develop incredible softness and a subtle depth of flavor.
Step 5: Shape and Fill the Bombs
Gently punch down the dough to release the air, then divide it into 12 equal portions. Flatten each portion with your hands and place about one tablespoon of slightly chilled Nutella in the center. Pinch the dough edges together tightly to seal in that luscious filling, making sure not to let any escape during baking.
Step 6: Second Rise
Arrange your stuffed dough balls seam-side down on a parchment-lined baking sheet. Cover them again and allow them to rise for another 30 to 45 minutes until puffed and jiggly. This second rise helps develop a tender crumb and creates that perfect pillowy texture.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the Nutella bombs for 15 to 18 minutes until their tops turn a gorgeous golden brown. Your kitchen will fill with such an irresistible aroma, it’ll be hard to wait until they’re cool enough to handle.
Step 8: Cool and Dust
Once baked, transfer the bombs to a wire rack to cool slightly. Before serving, dust them with powdered sugar for a delicate snowy look that complements the warm, molten sweetness inside. These are best enjoyed fresh and still slightly warm to really savor the oozing Nutella center.
How to Serve Baked Nutella Bombs Recipe
Garnishes
To elevate your Baked Nutella Bombs Recipe, consider a light sprinkling of powdered sugar or a drizzle of melted chocolate or caramel sauce. Fresh raspberries or sliced strawberries add a pop of color and a bright contrast that enhances the rich chocolate-hazelnut flavor beautifully.
Side Dishes
These bombs are a treat on their own but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream turns your snack into a decadent dessert. For breakfast, a cup of bold coffee or a creamy latte complements the sweetness perfectly.
Creative Ways to Present
Arrange the baked bombs in a circular pattern on a platter with small bowls of additional Nutella or fresh fruit for dipping. You could even serve them alongside a fruity yogurt dip or a sprinkle of chopped nuts to add an unexpected crunch. Presentation sets the mood for an inviting, irresistible spread.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your baked Nutella bombs in an airtight container at room temperature for up to two days. This keeps the dough soft and prevents the Nutella from drying out, letting you enjoy them fresh-tasting anytime.
Freezing
You can freeze these delicious treats either before baking or after. For unbaked dough balls, freeze them on the baking sheet until solid, then transfer to a freezer bag—bake straight from frozen, adding a few extra minutes. Baked bombs freeze well too; just wrap them tightly in foil and thaw before reheating.
Reheating
For a freshly-baked taste, warm the bombs in a preheated oven at 300°F (150°C) for about 5 to 7 minutes or until warmed through. Microwaving works in a pinch but can make the dough slightly chewy, so oven warming is best to recapture that soft, pillowy goodness.
FAQs
Can I use regular yeast instead of instant yeast?
Yes, but you’ll need to activate regular yeast in warm water with sugar and allow it some time to proof before mixing it with the other ingredients. Instant yeast skips this step, making the process faster and easier in this recipe.
Why should the Nutella be slightly chilled before filling?
Chilling the Nutella makes it thicker and easier to handle, preventing it from melting into the dough too quickly during assembly. This helps keep a distinct, gooey center once baked.
Can I substitute the all-purpose flour with whole wheat flour?
You can swap in whole wheat flour, but the texture will be denser and the flavor more robust. For best results, try replacing half the flour with whole wheat to maintain softness while adding a wholesome touch.
How do I know when the dough has risen enough?
The dough should double in size and look visibly puffy. A good test is gently pressing a finger into the dough—if the indentation remains and doesn’t quickly bounce back, it’s ready for the next step.
Is it okay to eat the dough raw?
It’s best to avoid eating raw dough due to the presence of raw flour and yeast, which can cause digestive issues. Baking not only cooks the dough for safety but develops flavor and texture that make the Baked Nutella Bombs Recipe truly irresistible.
Final Thoughts
This Baked Nutella Bombs Recipe is one of those simple yet show-stopping delights that will have everyone begging for the recipe again and again. Soft, sweet, and just a little bit indulgent, these treats are perfect for sharing or enjoying whenever you need a little pick-me-up. Give it a try and watch how these delicious bombs disappear in no time!
Print
Baked Nutella Bombs Recipe
- Prep Time: 1h 30m
- Cook Time: 18m
- Total Time: 1h 48m
- Yield: 12 Nutella Bombs
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
These Baked Nutella Bombs are soft, fluffy bread rolls filled with a rich and creamy Nutella center. Perfect for breakfast, dessert, or a sweet snack, they combine a tender yeast dough with a gooey chocolate hazelnut surprise inside, finished with a light dusting of powdered sugar for an irresistible treat.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1 cup warm milk (about 100°F)
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 large egg
Filling and Topping
- 1/2 cup Nutella (chilled slightly)
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Activate the yeast: Warm the milk to about 100°F, then add the sugar and sprinkle the instant yeast over the top. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix dry and wet ingredients: In a large bowl, combine the flour and salt. In a separate bowl, whisk together the melted butter and egg, then add this mixture to the activated yeast and milk.
- Form the dough: Gradually combine the wet ingredients with the dry, mixing until a dough forms. Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
- First rise: Place the dough into a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the bombs: Punch down the dough to release air, then divide it into 12 equal portions. Flatten each piece, place 1 tablespoon of slightly chilled Nutella in the center, and carefully pinch the edges to seal completely.
- Second rise: Arrange the stuffed dough balls seam-side down on a parchment-lined baking sheet. Cover them and let rise again for 30–45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the Nutella Bombs for 15–18 minutes until they turn golden brown on top.
- Cool and serve: Let the baked bombs cool slightly on a wire rack. Dust with powdered sugar before serving warm or at room temperature.
Notes
- Chilling the Nutella slightly makes it easier to handle and prevents it from melting too quickly when baking.
- You can store leftover Nutella Bombs in an airtight container for up to 2 days or freeze for longer storage.
- For a richer flavor, brush the tops with melted butter right after baking before dusting with powdered sugar.
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Make sure to seal the dough edges tightly to prevent Nutella from leaking out during baking.
