Baked Nutella Bombs

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I still remember the first time I pulled a tray of these Baked Nutella Bombs out of the oven—the golden tops, the irresistible aroma of sweet dough, and the hidden surprise of warm, gooey Nutella inside. These little buns are dangerously addictive. Every bite gives you a hit of that luscious chocolate-hazelnut spread wrapped in a soft, fluffy pillow of dough. Whether you’re baking for a cozy brunch, a sweet snack, or a holiday breakfast treat, these little treasures always deliver big smiles.

What I love most about Baked Nutella Bombs is how they feel like a bakery-level indulgence without needing deep frying or overly complicated steps. They rise beautifully in the oven, come out with just the right amount of sweetness, and are finished off with a dusting of powdered sugar for that classic, dreamy look. Once you master this recipe, you’ll be making these on repeat—because your friends and family won’t stop asking for them.

Why You’ll Love This Baked Nutella Bombs Recipe

These Baked Nutella Bombs are the perfect balance of simple ingredients and rich results. They’re oven-baked instead of fried, which means less mess and a bit lighter on the guilt. The dough is soft and tender, almost brioche-like, and the Nutella melts just enough to create a decadent core without leaking. If you’re a fan of pastries, chocolate, or comfort food in general, this recipe is bound to become a favorite.

Can I Use a Different Filling Instead of Nutella?

Absolutely! While Nutella is the star here for its creamy texture and deep hazelnut flavor, you can easily swap it out. Try fruit preserves, peanut butter, or even a few chocolate chips. You could even go savory with cream cheese or spiced butternut squash—just reduce the sugar in the dough.

Options for Substitutions

• Flour: All-purpose flour works great, but you can use bread flour for a chewier texture or a 50/50 mix with whole wheat flour for a heartier version.
• Milk: Any dairy or plant-based milk can be used. Just be sure it’s unsweetened if you’re watching sugar levels.
• Butter: Swap with coconut oil or a vegan butter alternative for a dairy-free version.
• Nutella: Try almond butter, chocolate spread, dulce de leche, or seed butters for allergy-friendly options.
• Sugar: Maple syrup or honey can be used in the dough, but reduce liquid elsewhere slightly to compensate.

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Ingredients for This Baked Nutella Bombs Recipe

• All-purpose flour: This forms the base of the dough, giving it structure and softness.
• Instant yeast: Helps the dough rise quickly and gives that airy, fluffy texture.
• Granulated sugar: Adds sweetness to balance the richness of the Nutella.
• Warm milk: Activates the yeast and keeps the dough tender and rich.
• Unsalted butter: Adds flavor and moisture to the dough, making it soft and delicious.
• Salt: Balances the sweetness and enhances overall flavor.
• Egg: Binds the dough and gives it a richer taste and golden finish.
• Nutella: The decadent heart of each bun; creamy, chocolaty, and irresistible.
• Powdered sugar: For dusting on top, giving that classic, bakery-style look.

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Step 1: Prepare the Dough

In a large mixing bowl, whisk together warm milk, sugar, and instant yeast. Let it sit for 5 minutes until frothy. Add the egg, melted butter, and salt, then mix in the flour gradually until a soft dough forms.

Step 2: Knead and Let It Rise

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.

Step 3: Divide and Fill

Punch down the dough and divide it into 12 equal pieces. Flatten each piece into a small circle, add a heaping teaspoon of Nutella in the center, and pinch the edges together to seal.

Step 4: Second Rise

Place each filled dough ball seam-side down on a parchment-lined baking tray. Cover loosely with a clean towel and let rise again for 30 minutes.

Step 5: Bake

Preheat your oven to 350°F (175°C). Bake the Nutella Bombs for 15-18 minutes or until lightly golden on top.

Step 6: Dust and Serve

Remove from oven and let cool slightly. Dust generously with powdered sugar before serving. Best enjoyed warm when the Nutella is still molten and gooey.

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How Long to Prepare the Baked Nutella Bombs Recipe

Preparation Time: The dough takes about 15 minutes to mix and knead, plus 1 hour for the first rise and 30 minutes for the second rise. Shaping and filling each bomb takes around 20 minutes. So, in total, set aside about 2 hours before baking.

Baking Time: Once the bombs are shaped and risen, they only take 15–18 minutes in the oven. Add a few more minutes to let them cool before dusting with powdered sugar and serving.

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Tips for Perfect Baked Nutella Bombs

• Use warm milk (not hot) to activate the yeast effectively without killing it.
• Weigh your flour for accuracy to avoid dense dough.
• Freeze Nutella portions slightly before stuffing to make filling and sealing easier.
• Make sure to seal the edges of the dough balls well to prevent Nutella from leaking during baking.
• Brush the tops with milk or egg wash for a shinier, more golden finish.

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Watch Out for These Mistakes While Cooking

• Overheating the milk: Hot milk can kill the yeast and prevent the dough from rising.
• Not allowing enough rise time: Rushing the rise will lead to dense buns.
• Using too much flour: The dough should be soft and slightly tacky; too much flour will make it dry.
• Underbaking: These bombs should be light golden—not pale—so they cook through fully.
• Skipping the second rise: This step ensures the final texture is soft and airy.

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What to Serve With Baked Nutella Bombs?

1. Fresh Berries

Their tartness contrasts beautifully with the sweetness of the bombs.

2. Whipped Cream

A dollop of lightly sweetened whipped cream adds an indulgent touch.

3. Vanilla Ice Cream

Warm bombs with cold ice cream? A dreamy dessert pairing.

4. Espresso or Cappuccino

Perfect for breakfast or an afternoon treat.

5. Warmed Milk or Hot Chocolate

A kid-friendly, cozy drink that enhances the chocolate flavor.

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Storage Instructions

Room Temperature: Store in an airtight container for up to 2 days. They are best enjoyed fresh but will remain soft if well covered.

Refrigerator: You can refrigerate for up to 5 days, though they may firm up slightly. Warm them in the microwave for 10–15 seconds before eating.

Freezer: Freeze the baked and cooled bombs in a freezer-safe bag for up to 2 months. Reheat in the oven at 300°F (150°C) for about 10 minutes.

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Estimated Nutrition (Per Bomb)

• Calories: 220 kcal
• Fat: 9g
• Saturated Fat: 4g
• Carbohydrates: 30g
• Sugar: 10g
• Protein: 4g
• Fiber: 1g
• Sodium: 120mg

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Frequently Asked Questions

How do I keep the Nutella from leaking out?

Seal the dough edges tightly and make sure the filling is well enclosed before the second rise.

Can I prepare these ahead of time?

Yes! You can shape the dough bombs and refrigerate overnight. Bring them to room temperature and allow a final rise before baking.

Can I use store-bought dough?

You can use pre-made sweet roll dough, but the texture and flavor won’t be quite the same as homemade.

What’s the best way to reheat leftovers?

Microwave for 10–15 seconds or warm in a low oven. Avoid overheating to prevent drying them out.

Can I make these gluten-free?

Yes, by using a gluten-free flour blend with xanthan gum. The texture may vary slightly but still delicious.

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Conclusion

Baked Nutella Bombs are the kind of recipe that feels indulgent yet approachable, impressive yet effortless. They’re the perfect treat for holidays, birthdays, or just because you deserve something special. Whether you’re baking for family brunch or satisfying a late-night sweet tooth, these warm, pillowy bites of Nutella heaven are always a win. Make a batch—you’ll understand why everyone falls in love after the first bite.

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