I have to tell you, making Nutella Bread Bombs was one of the most satisfying baking adventures I’ve had in a while. Just imagine biting into a soft, fluffy, golden bread roll and finding a gooey, chocolatey Nutella surprise waiting inside. It’s like a little piece of heaven in every bite!
When I first made these, my kitchen was brimming with the comforting aroma of freshly baked bread mixed with the sweet scent of Nutella. Honestly, it felt like I was baking something magical. And the best part?
Watching my friends and family light up as they took their first bite. Whether you’re a seasoned baker or just dabbling with dough for the first time, Nutella Bread Bombs are the perfect treat. They’re simple, fun to make, and oh-so-delicious.
Why You’ll Love This Recipe?
1. Easy and Fun to Make
This recipe doesn’t require any fancy baking skills. Whether you’re a pro or a beginner, you’ll find the steps easy to follow. Plus, assembling the bread bombs is so much fun, especially when you’re hiding the Nutella in each piece of dough!
2. Customizable Flavors
You can get creative with these bombs! Besides Nutella, try filling them with peanut butter, chocolate ganache, or even fruit preserves. This recipe is like a blank canvas for all your flavor experiments.
3. Perfect for Any Occasion
Nutella Bread Bombs are versatile enough to be served as a snack, a dessert, or even a breakfast treat! They’re crowd-pleasers at parties and make wonderful additions to potlucks or family gatherings.
4. Soft and Fluffy Texture
Thanks to the tangzhong method used to make the dough, these bread bombs are incredibly soft and pillowy. They stay fresh and tender for days (if they even last that long!).
5. Kid-Friendly and Loved by All
Kids will love helping shape the dough and stuffing the Nutella inside. And honestly, adults can’t resist these gooey bites of happiness either!
Cooking Time
- Prep Time: 40 minutes (includes dough resting and Nutella freezing time)
- Cooking Time: 20-25 minutes
- Total Time: About 1 hour
Ingredients
- Nutella
- Bread flour
- Granulated sugar
- Salt
- Milk powder
- Instant yeast
- Eggs
- Whole milk
- Unsalted butter
- Chocolate chips
Variations
- Dairy-Free Version: Replace the whole milk with almond or oat milk and use dairy-free butter.
- Sugar-Free Option: Use a sugar substitute like erythritol in the dough and try a sugar-free chocolate spread.
- Flavor Pairings: Add a dash of cinnamon to the dough or sprinkle sea salt over the finished bread bombs for a sweet and salty twist.
Equipment You’ll Need
- Mixing Bowl: To combine the dough ingredients.
- Whisk or Spoon: To prepare the tangzhong mixture.
- Tray or Plate: For freezing Nutella dollops.
- Oven: To bake the bread bombs.
- Pastry Brush: For the egg wash and melted butter topping.
How to Make Nutella Bread Bombs?
Step 1: Prep the Nutella
Start by scooping out dollops of Nutella (1-2 tablespoons each). Place them on a tray or plate lined with parchment paper and pop them in the freezer for about 20 minutes. Frozen Nutella is so much easier to handle when shaping the bread bombs! ❄️
Step 2: Make the Tangzhong
In a small pot, mix the bread flour and whole milk for the tangzhong. Heat over medium heat, stirring constantly until it turns into a thick paste. This should only take a few minutes. Transfer the tangzhong to the fridge to cool while you prepare the dough. 🥄
Step 3: Prepare the Dough
Grab a large mixing bowl and add all the dough ingredients (except the butter and chocolate chips). Don’t forget to add the cooled tangzhong! Mix everything together until a sticky dough forms. Then, add the softened butter and knead for about 10 minutes. Once the dough is smooth and elastic, fold in the chocolate chips.
Step 4: Proof the Dough
Place the dough in a greased bowl, cover it, and leave it somewhere warm to rise for 1-2 hours, or until it doubles in size. Be patient; this step is what gives them that fluffy magic! ✨
Step 5: Build the Bread Bombs
Divide the risen dough into equal pieces (about 80 grams each). Flatten each piece, place a frozen Nutella dollop in the center, and carefully seal it by forming the dough into a ball. Make sure the Nutella is completely covered to avoid leaks while baking.
Step 6: Proof Again
Place your dough balls on a lined baking tray, cover them, and let them rest for another hour. They’ll puff up slightly and feel softer after this second proofing.
Step 7: Bake to Perfection
Preheat your oven to 180°C (350°F). Brush the tops of the dough balls with beaten egg and bake for 20-25 minutes, or until they’re golden brown. For an extra touch, brush them with melted butter right after they come out of the oven. 🍞
Step 8: Enjoy!
These Nutella Bread Bombs are best enjoyed warm when the Nutella is extra gooey. Bite into one and prepare to be amazed! 😍
Tips for Making the Recipe
- Use Bread Flour: It gives the dough better structure and a fluffier texture, though all-purpose flour can work in a pinch.
- Don’t Skip the Tangzhong: This step is key to achieving that soft, pillowy bread.
- Watch the Nutella Size: Stick to 1-2 tablespoons per dollop for the perfect balance of bread and filling.
- Keep the Dough Sticky: While it might seem tricky to handle, sticky dough results in softer bread. Use floured hands and a floured surface to make it easier to work with.
How to Serve Nutella Bread Bombs?
Serve these treats as they are, warm from the oven, for the ultimate experience. Dust with powdered sugar for an elegant touch, or drizzle melted chocolate over the top for extra indulgence. Pair them with a hot cup of coffee, tea, or a glass of cold milk for a delightfully cozy snack or dessert.
For larger gatherings, arrange them on a platter and garnish with fresh fruit or edible flowers to make them look extra inviting.
Make Ahead and Storage
Planning ahead? You can prepare the dough a day in advance and refrigerate it after the initial proofing. Just bring it to room temperature before shaping the bread bombs.
Store baked bombs in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to a month. Simply reheat in the oven at 150°C (300°F) for 5-7 minutes to restore their soft texture.
Nutella Bread Bombs
I have to tell you, making Nutella Bread Bombs was one of the most satisfying baking adventures I’ve had in a while. Just imagine biting into a soft, fluffy, golden bread roll and finding a gooey, chocolatey Nutella surprise waiting inside. It’s like a little piece of heaven in every bite!
Ingredients
- Nutella
- Bread flour
- Granulated sugar
- Salt
- Milk powder
- Instant yeast
- Eggs
- Whole milk
- Unsalted butter
- Chocolate chips
Instructions
- Start by scooping out dollops of Nutella (1-2 tablespoons each). Place them on a tray or plate lined with parchment paper and pop them in the freezer for about 20 minutes. Frozen Nutella is so much easier to handle when shaping the bread bombs!
- In a small pot, mix the bread flour and whole milk for the tangzhong. Heat over medium heat, stirring constantly until it turns into a thick paste. This should only take a few minutes. Transfer the tangzhong to the fridge to cool while you prepare the dough.
- Grab a large mixing bowl and add all the dough ingredients (except the butter and chocolate chips). Don’t forget to add the cooled tangzhong! Mix everything together until a sticky dough forms. Then, add the softened butter and knead for about 10 minutes. Once the dough is smooth and elastic, fold in the chocolate chips.
- Place the dough in a greased bowl, cover it, and leave it somewhere warm to rise for 1-2 hours, or until it doubles in size. Be patient; this step is what gives them that fluffy magic!
- Divide the risen dough into equal pieces (about 80 grams each). Flatten each piece, place a frozen Nutella dollop in the center, and carefully seal it by forming the dough into a ball. Make sure the Nutella is completely covered to avoid leaks while baking.
- Place your dough balls on a lined baking tray, cover them, and let them rest for another hour. They’ll puff up slightly and feel softer after this second proofing.
- Preheat your oven to 180°C (350°F). Brush the tops of the dough balls with beaten egg and bake for 20-25 minutes, or until they’re golden brown. For an extra touch, brush them with melted butter right after they come out of the oven.
- These Nutella Bread Bombs are best enjoyed warm when the Nutella is extra gooey. Bite into one and prepare to be amazed!
Notes
- Use Bread Flour: It gives the dough better structure and a fluffier texture, though all-purpose flour can work in a pinch.
- Don’t Skip the Tangzhong: This step is key to achieving that soft, pillowy bread.
- Watch the Nutella Size: Stick to 1-2 tablespoons per dollop for the perfect balance of bread and filling.
- Keep the Dough Sticky: While it might seem tricky to handle, sticky dough results in softer bread. Use floured hands and a floured surface to make it easier to work with.
