Nutella Brioche Bombs
Welcome to the cozy world of brioche! Get ready for a fun twist that will take this classic treat to a whole new level of yum. Imagine your favorite memory, add some Nutella, and you'll start to get the idea of Nutella Brioche Bombs. It's not just a recipe; it's a warm hug of deliciousness.
These brioche bombs are a mix of traditional French baking and modern playfulness, hiding Nutella surprises in every bite. Crafting them is like creating a masterpiece of taste and texture. Brioche has a rich history, known for its soft crumb, and when you mix in Nutella, it becomes a feast for your senses.
This recipe is a journey through time, from the lavish Versailles to the invention of Nutella. Baking these bombs is a precise process, but it leaves room for your personal touch. It's a dance of balance and intuition, resulting in a creation that's all your own.
Baking these Nutella Brioche Bombs is like speaking the language of love. They celebrate the joy of sharing and the happiness that chocolate brings. It's a recipe that brings smiles and sweet memories.
Each Nutella Brioche Bomb is a delightful mix of a golden crust and a chocolatey center. It shows that every step in baking is important. As we dive into the details of this recipe, let's appreciate the simplicity in its complexity. It's not just a dessert; it's an adventure of flavors waiting to be explored.
With every Nutella Brioche Bomb, we add a piece to the history of baking. This recipe is a canvas for your creativity. So, get your ovens ready — we're about to start a baking journey that ends with a delicious treat!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Inspired By: @archersfood on Instagram ❤️
Video Below
[instagram-feed feed=16]- 1 cup plus 1 tablespoon of bread flour
- 2/3 cups of all-purpose flour
- 1/3 cup of water
- 2 1/2 tablespoons of granulated sugar
- 1 large egg
- 2 1/4 teaspoons of fresh yeast (or 3/4 teaspoon active dry yeast)
- 1 1/2 tablespoon of unsalted butter, softened
- 1/2 cup of chocolate chips
- A pinch of salt
- 1/3 cup of Nutella
- 1/2 large egg
- A couple of drops of heavy cream, milk, or water
- Dry Ingredients
Begin by whisking together bread flour, all-purpose flour, a pinch of salt, and granulated sugar in a large mixing bowl. This ensures the flavors are well-distributed for a perfectly textured dough.
- Liquid
Gradually integrate the wet ingredients. Start with the water, then work in the soft butter — its softness crucial for seamless blending. Finish by incorporating the egg into the mixture.
- Knead
Employ a stand mixer with a dough hook at medium-low speed for about 15 minutes, or if you prefer a hands-on approach, knead by hand on a floured surface, folding and turning the dough for the same duration.
- Add Fresh Yeast
Introduce the fresh yeast into the dough after the initial kneading period. Continue to mix until the dough becomes smooth, elastic, and free of yeast clumps.
- First Rise of Dough
Place the dough in a greased bowl, covering it with plastic wrap to prevent drying. Proof the dough in a warm, humid environment until it doubles in size, which should take about 1.5 to 2 hours.
- Chocolate and Portion
Once risen, fold in the chocolate chips carefully, then divide the dough into 8 equal pieces, optionally using a scale for uniform size.
- Stuff with Nutella
Shape each dough piece into a ball, flatten slightly, and place a spoonful of Nutella in the center. Seal the edges meticulously to prevent the filling from escaping, and then roll gently to maintain a smooth shape.
- Second Fermentation
Arrange the filled brioche buns in a greased baking pan. Cover with plastic wrap and allow to proof again until puffy, which takes about 30 minutes.
- Eggwash
Prepare the eggwash by beating half an egg with a few drops of your chosen liquid. Brush the buns with this mixture pre-bake for a glossy finish.
- Bake
Bake in a preheated oven at 320°F (160°C) for about 30-35 minutes or until the brioche bombs turn a delightful golden brown. Keep a watchful eye, as oven temperatures may vary, adjusting the time as necessary to achieve that perfect hue.
- Enjoy!
Serving Size 1
Servings 8
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 10g50%
- Cholesterol 55mg19%
- Sodium 150mg7%
- Total Carbohydrate 43g15%
- Dietary Fiber 2g8%
- Sugars 20g
- Protein 6g12%
- Calcium 50 mg
- Iron 2 mg
- Unsaturated Fat 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For even baking, rotate the baking pan halfway through the cooking time.
If the brioche begins to brown too quickly, tent it with aluminum foil to prevent over-browning.
For a more pronounced Nutella flavor, warm the Nutella slightly before adding it to the dough balls.
