Nutella Bombs
Equipment
Ingredients
Filling
Nutella (frozen)
300 g
Dough
water (warm)
130 ml
egg
2 piece
egg yolk
1 piece
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 yolk
2 piece
Instructions
Prepare Nutella filling
Scoop 50g of Nutella onto 6 separate pieces of parchment paper and freeze until solid.
Freeze Nutella
Place the Nutella portions in the freezer until completely solid.
Mix wet ingredients
In the bowl of a stand mixer fitted with a dough hook, whisk warm water, sugar, yeast, melted butter, egg yolk and eggs.
Add dry ingredients
Add the flour and salt to the wet mixture.
Knead the dough
Knead for 10-15 minutes until a smooth dough forms. It should pass the window pane test and remain slightly sticky.
First proof
Form the dough into a ball and place in a large bowl. Cover with plastic film and proof for 2 hours.
Preheat oven
Preheat oven to 175°C and line a baking dish with parchment paper.
Incorporate chocolate chips
On a lightly floured surface, knead 150-200g chocolate chips into the dough. Mix until just combined without over-kneading.
Divide and stuff dough
Divide dough into 6 pieces. Stuff each piece with a frozen Nutella portion and seal shut.
Top with chocolate chips
Top each bun with additional chocolate chips.
Prepare egg wash
Whisk 2 egg yolks until smooth.
Apply egg wash
Brush the rolls with the egg wash.
Bake the buns
Bake in preheated oven at 175°C for 25 minutes until golden brown.
Original recipe
Storage
Store in airtight container. Reheat to restore texture. Frozen buns can be thawed overnight in refrigerator before reheating.
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