Choc chip nutella bombs 🍫🤎
Servings: 6 buns
Filling:
300g Nutella
1. Scoop 50g of Nutella on 6 separate pieces of parchment paper
2. Freeze until solid
Dough:
130g warm water
2 eggs
1 egg yolk
55g melted unsalted butter
20g granulated sugar
7g instant yeast
1/2 tsp salt
345g all purpose flour
150g chocolate chips
1. In the bowl of your stand mixer fitted with a dough hook, whisk the warm water, sugar, yeast, melted butter, egg yolk and eggs
2. Add the flour and salt
3. Knead for 10-15 mins until a smooth dough forms. It’s okay if it’s still sticky /tacky. Just make sure it passes the window pane test
4. Form the dough into a ball and place in a large bowl. Cover with plastic film and proof for 2 hours
5. Preheat your oven to 350F and line a baking dish with some parchment paper
6. On a light floured surface, knead 150-200g of chocolate chips into the dough.
7. Don’t over knead, the chocolate will smudge. Mix until just combined
8. On a lightly floured surface, divide the dough into 6 pieces. Stuff each piece with the frozen Nutella then seal them shut
9. Top each bun with more chocolate chips
Egg wash:
- 2 egg yolks
1. Whisk 2 egg yolks until smooth
2. Brush the rolls
3. Bake in a preheated oven at 350F for 25 mins
Making choc chip Nutella bombs at home is a delightful baking project that combines the rich, gooey flavor of Nutella with fluffy, tender brioche buns packed with chocolate chips. From my experience, the key is freezing the Nutella first to prevent it from melting and leaking during baking. I recommend scooping the Nutella onto parchment paper and freezing it solid so the filling holds its shape inside the dough. When preparing the dough, I find kneading for at least 10 to 15 minutes helps develop the gluten structure nicely, ensuring a soft yet sturdy bun that can support the filling. It's okay if the dough is slightly sticky, as long as it passes the windowpane test, which shows the dough elasticity is good. Adding chocolate chips just before dividing the dough is crucial—mix gently so they don't melt and smear, giving a nice contrast of texture and bursts of chocolate in each bite. After stuffing the buns with frozen Nutella, sealing them well prevents any leakage in the oven. Brushing with egg yolk before baking creates a beautiful shiny crust that adds to the visual appeal. Baking at 350°F (about 175°C) for around 25 minutes yields a golden finish and a soft crumb inside. For an extra touch, you can sprinkle a little sea salt on top before baking to enhance the chocolate flavor. These choc chip Nutella bombs are best enjoyed slightly warm so the Nutella center is molten and luscious. They are perfect for breakfast treats, dessert, or sharing with friends and family. Baking these buns requires some patience and care but the result is truly rewarding—a decadent homemade brioche treat bursting with chocolate and hazelnut goodness. If you’re a baking enthusiast, this recipe is a fun way to elevate your skills and impress your loved ones with something special.
