Nutella Bombs
Soft, pillowy brioche-style buns stuffed with a molten frozen Nutella center and studded with chocolate chips.
Equipment
Ingredients
Filling
Nutella (frozen)
300 g
Dough
warm water (warm)
130 g
eggs (whole)
2 pcs
egg yolk (raw)
1 pcs
unsalted butter (melted)
55 g
granulated sugar
20 g
instant yeast
7 g
salt
0.5 tsp
all purpose flour
345 g
chocolate chips
150 g
Egg Wash
egg yolks (raw)
2 pcs
Instructions
Prepare Nutella Filling
Portion and freeze the Nutella so it becomes solid and easy to stuff into the dough.
Mix the Dough
Combine all wet ingredients and yeast in the stand mixer bowl to start the dough.
Add Flour and Salt
Incorporate the dry ingredients to form a shaggy dough.
Knead the Dough
Knead until smooth and elastic; it should still feel slightly sticky to help the chocolate chips adhere.
First Proof
Allow the dough to rise until doubled in size.
Preheat Oven
Heat the oven to 175 °C and prepare the baking dish.
Incorporate Chocolate Chips
Knead chocolate chips into the risen dough gently to avoid smearing.
Divide Dough
Portion the dough into six equal pieces ready for stuffing.
Stuff and Seal Buns
Place a frozen Nutella disc in the center of each dough piece, seal, and shape into a smooth ball.
Top with Extra Chips
Press a few additional chocolate chips on top of each bun for visual appeal.
Prepare Egg Wash
Whisk egg yolks until smooth for a glossy finish.
Brush Buns
Lightly brush each bun with the egg wash.
Bake the Buns
Bake until golden and cooked through.
Original recipe
Storage
Best enjoyed warm; reheat in oven to restore soft texture
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