Fluffy Nutella Bombs Recipe

Introduction

Fluffy Nutella Bombs are soft, pillowy dough balls filled with rich, gooey hazelnut chocolate spread. These delightful treats are perfect for sharing or indulging in a cozy afternoon snack. With a golden crust and a molten center, they’re sure to satisfy any sweet tooth.

Ingredients

• 1.8 tsp dry yeast (instant yeast works fine)
• 2 cups flour (King Arthur recommended for best rise)
• 1/4 cup caster sugar
• 3/4 cup milk (warmed slightly)
• 1 egg (room temperature)
• 3 tbsp softened butter (for richness)
• Nutella spread (or any hazelnut chocolate spread)
• Icing sugar for dusting (optional but recommended)
• 1 tbsp milk
• 1 egg yolk (for egg wash)

Instructions

1. Step 1: In a large mixer bowl, combine the flour, dry yeast, caster sugar, and egg. Gradually add the warmed milk and mix until a shaggy dough forms. Incorporate the softened butter and continue mixing until the dough is smooth and elastic. Knead for 8-10 minutes to develop gluten for a light, airy texture. Cover and let the dough proof in a warm place for about two hours, or until doubled in size. Meanwhile, spoon generous dollops of Nutella onto a parchment-lined tray and freeze for at least 1 hour until solid.
2. Step 2: Lightly flour a clean work surface. Gently turn out the proofed dough and knead briefly to release air bubbles. Roll the dough to about 1 inch thick. Using a round cutter or glass, cut out dough circles. Place a frozen Nutella dollop in the center of each circle, then fold the dough over the Nutella, pinching edges firmly to seal and form a ball. Arrange the dough balls on a baking tray with space to rise.
3. Step 3: Preheat the oven to 180°C (350°F). Whisk together the egg yolk and 1 tablespoon of milk for the egg wash. Brush the tops of the dough balls gently with the egg wash for a golden-brown finish.
4. Step 4: Bake for about 20 minutes or until puffed and golden. Bake until deep golden for a crust that holds the soft interior. Remove from oven and let cool slightly on the tray before transferring to a wire rack.
5. Step 5: While still warm, dust generously with icing sugar if desired. Enjoy warm to experience the melted, gooey Nutella inside.

Tips & Variations

• Freezing the Nutella dollops before baking is key to preventing leaks and keeping the filling inside the dough.
• For a nut-free option, substitute Nutella with a chocolate spread without hazelnuts.
• Try adding a pinch of cinnamon to the dough for a warm, spicy note.
• Use whole milk or a milk alternative to adjust richness and flavor.

Storage

Store leftover Nutella Bombs in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or microwave to restore softness and melt the filling. They are best enjoyed fresh and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can prepare the dough the night before and let it proof slowly in the refrigerator. Be sure to bring it to room temperature before shaping and baking.

What if my dough is sticky and hard to handle?

If the dough is too sticky, sprinkle a little flour on your work surface and hands. Avoid adding too much flour, as it can make the bombs dense. Proper kneading will help develop gluten for a smooth, elastic dough.

Fluffy Nutella Bombs Recipe

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★★★★★

4.8 from 86 reviews

Fluffy Nutella Bombs are soft, airy dough balls filled with gooey frozen Nutella that melts perfectly during baking. This indulgent treat features a rich, buttery dough with a golden, shiny crust enhanced by an egg wash and a dusting of icing sugar, creating a delightful balance of textures and flavors perfect for breakfast or dessert.

• Author: Mila
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 Nutella Bombs 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: European, particularly influenced by French-style filled pastries

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1.8 tsp dry yeast (instant yeast works fine)
• 2 cups flour (King Arthur recommended for best rise)
• 1/4 cup caster sugar
• 3/4 cup milk (warmed slightly)
• 1 egg (room temperature)
• 3 tbsp softened butter (for richness)

Filling

• Nutella spread (or any hazelnut chocolate spread), enough for dollops

Assembly and Topping

• Icing sugar for dusting (optional but recommended)
• 1 tbsp milk
• 1 egg yolk (for egg wash)

Instructions

1. Prepare the Dough: In a large mixer bowl, combine the flour, dry yeast, caster sugar, and egg. Gradually add the warmed milk and mix until a shaggy dough forms. Incorporate the softened butter and continue mixing until the dough is smooth and elastic, kneading for 8-10 minutes to develop the gluten for a light and airy texture.
2. Proof the Dough: Cover the dough and let it rise in a warm place for about 2 hours, or until doubled in size, allowing the yeast to activate and the dough to become fluffy.
3. Freeze Nutella Filling: Spoon generous dollops of Nutella onto a parchment-lined tray and freeze for at least 1 hour until solid, making it easier to handle and preventing leakage during baking.
4. Shape the Dough Balls: Lightly flour a clean work surface and turn out the proofed dough. Knead briefly to release air bubbles, then roll to about 1 inch thickness. Use a round cutter or glass to cut circles, place a frozen Nutella dollop in the center of each, then fold and pinch the edges firmly to enclose the filling, forming a smooth ball without leaks.
5. Prepare for Baking: Arrange the dough balls on a baking tray with space to rise. Preheat the oven to 180°C (350°F). In a small bowl, whisk the egg yolk with 1 tablespoon of milk to make an egg wash and brush it gently over the dough balls to achieve a shiny, golden crust.
6. Bake: Bake in the preheated oven for approximately 20 minutes, or until the buns are puffed up and deep golden brown, ensuring a crust that holds up to the soft interior.
7. Cool and Serve: Remove from oven and let cool slightly on the baking tray before transferring to a wire rack. While still warm, dust generously with icing sugar if desired. Serve warm to enjoy the melted, gooey Nutella center at its best.

Notes

• Use instant yeast for quick and reliable rising.
• Freezing Nutella dollops solidifies the filling to prevent leakage during baking.
• Kneading for at least 8-10 minutes develops gluten for fluffier dough.
• Ensure dough circles are sealed tightly to avoid messy leaks.
• Serve warm for the best gooey Nutella experience.
• Optional icing sugar topping adds sweetness and a decorative finish.

Keywords: Nutella bombs, fluffy dough, baked dessert, hazelnut spread recipe, homemade Nutella buns, sweet pastries