Description
These soft, pillowy Baked Nutella Bombs are filled with rich, gooey hazelnut spread and dusted with powdered sugar for a bakery-style finish. Perfect for breakfast, brunch, or dessert, they’re baked (not fried) and incredibly irresistible fresh from the oven.
Ingredients
3 cups all-purpose flour
2 1/4 teaspoons instant yeast
1 cup warm milk
1/4 cup unsalted butter, melted
1/4 cup sugar
1/2 teaspoon salt
1 large egg
1/2 cup Nutella (chilled slightly)
2 tablespoons powdered sugar (for dusting)
Instructions
1. Warm the milk to about 100°F. Add sugar and sprinkle in the instant yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. In a separate bowl, whisk together melted butter and egg, then add to the yeast mixture.
3. Combine wet and dry ingredients. Mix into a dough, then knead on a floured surface for 8–10 minutes until smooth.
4. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
5. Punch down dough and divide into 12 equal portions. Flatten each, add 1 tablespoon Nutella in the center, and pinch edges to seal.
6. Place seam-side down on parchment-lined baking sheet. Cover and let rise 30–45 minutes.
7. Preheat oven to 350°F (175°C). Bake for 15–18 minutes until golden brown.
8. Cool slightly on wire rack. Dust with powdered sugar and serve warm or at room temperature.
Notes
Chill the Nutella slightly for easier filling and less mess.
Make sure to seal each bun tightly to avoid leaks during baking.
These freeze well—wrap individually and reheat straight from frozen.
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 9g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Nutella, stuffed buns, baked dessert