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
Scale
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.
