Nutella Bombs

Ingredients

• 300 g Nutella (For the filling; divided into six 50 g portions)
• 130 g Warm water
• 2 Eggs
• 1 Egg yolk (For the dough)
• 55 g Unsalted butter (Melted)
• 20 g Granulated sugar
• 7 g Instant yeast
• 0.5 tsp Salt
• 345 g All-purpose flour
• 150 g Chocolate chips (The source lists 150 g in the dough ingredients, then says to knead in 150–200 g and top each bun with more; amount for topping is not specified.)
• All-purpose flour (For lightly flouring the work surface; amount not specified)
• 2 Egg yolks (For egg wash)
• Chocolate chips (Extra for topping each bun; amount not specified)

Steps

1. 1

   Scoop the Nutella into six 50 g portions, placing each portion on a separate piece of parchment paper.

2. 2

   Freeze the Nutella portions until solid.

3. 3

   In a stand mixer fitted with a dough hook, whisk together the warm water, sugar, yeast, melted butter, egg yolk, and eggs.

4. 4

   Add the all-purpose flour and salt to the mixer bowl.

5. 5

   Knead for 10–15 minutes, until a smooth dough forms. It may remain sticky or tacky; the source says it should pass the windowpane test and stay sticky enough for the chocolate chips to adhere.

6. 6

   Shape the dough into a ball and place it in a large bowl. Cover with plastic film and proof for 2 hours.

7. 7

   Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.

8. 8

   On a lightly floured surface, knead 150–200 g of chocolate chips into the dough.

9. 9

   Mix only until the chocolate chips are just combined; do not over-knead, or the chocolate may smudge.

10. 10

    On a lightly floured surface, divide the dough into six pieces.

11. 11

    Place one frozen Nutella portion in each piece of dough, then seal the dough around the filling.

12. 12

    Arrange the buns in the prepared baking dish and top each with additional chocolate chips.

13. 13

    Whisk the two egg yolks for the egg wash until smooth.

14. 14

    Brush the rolls with the egg wash.

15. 15

    Bake in the preheated 350°F (175°C) oven for 25 minutes.

Notes

The source gives both 150 g chocolate chips in the dough ingredient list and 150–200 g to knead into the dough, then calls for additional chips on top without an amount. It does not specify how long the Nutella takes to freeze, nor whether the filled buns should proof again before baking.

Nutrition per serving

• dessert
• sweet
• baked
• bread
• vegetarian