Nutella Bombs
Ingredients
Filling
Nutella (chilled)
300 g
Dough
water (warm)
130 ml
egg (room_temperature)
2 pcs
egg yolk (room_temperature)
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 yolk
2 pcs
Instructions
Prepare Nutella filling
Scoop 50g portions of Nutella onto 6 pieces of parchment paper and freeze until solid.
Mix wet ingredients
In the bowl of your stand mixer fitted with a dough hook, whisk the warm water, sugar, yeast, melted butter, egg yolk and eggs.
Add dry ingredients and knead
Add the flour and salt. Knead for 10-15 minutes until a smooth dough forms. It should stay slightly sticky so chocolate chips can stick.
First proof
Form the dough into a ball, place in a large bowl, cover with plastic film and proof for 2 hours.
Preheat oven and prepare baking dish
Preheat your oven to 175°C and line a baking dish with parchment paper.
Incorporate chocolate chips
On a lightly floured surface, gently knead 150g chocolate chips into the dough. Do not over-knead or the chocolate will smudge.
Divide and stuff dough
Divide the dough into 6 pieces. Stuff each piece with a frozen Nutella portion and seal shut.
Top buns and apply egg wash
Top each bun with more chocolate chips. Whisk 2 egg yolks until smooth and brush the rolls.
Bake the buns
Bake in a preheated oven at 175°C for 25 minutes until golden.
Original recipe
Storage
Store in an airtight container. Reheat to restore soft texture.
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