Warm Nutella Bombs

These warm Nutella bombs are soft, golden bread rolls with a molten chocolate hazelnut centre that spills out at the first bite. The texture is light and fluffy on the outside, rich and gooey inside, with a gentle sweetness that feels deeply comforting. This is an easy, beginner-friendly bake that looks impressive but comes together without fuss. From start to finish, you can have them ready in about 45 minutes.

Ingredients

For the dough

• 250g strong white bread flour
• 7g fast-action dried yeast
• 30g caster sugar
• 1/2 tsp fine salt
• 120ml warm milk
• 1 large egg
• 40g unsalted butter, melted and cooled

For the filling

• 10 to 12 teaspoons Nutella

For the topping

• 30g unsalted butter, melted
• 2 tbsp caster sugar
• 1 tsp cinnamon

How to Make Warm Nutella Bombs

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and set it aside.
• Mix the dough: Add the flour, yeast, sugar and salt to a large bowl. In a jug, whisk together the warm milk, egg and melted butter. Pour the wet ingredients into the bowl and mix until a soft dough forms.
• Knead: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic and no longer sticky.
• First rise: Place the dough into a lightly oiled bowl, cover, and leave in a warm place for about 45 minutes or until doubled in size.
• Shape and fill: Knock back the dough and divide it into 10 to 12 equal pieces. Flatten each piece, add a teaspoon of Nutella to the centre, then pinch the edges tightly to seal and form a smooth ball.
• Bake: Place the balls seam-side down on the prepared tray, leaving space between them. Bake for 12 to 15 minutes until risen and lightly golden.
• Finish: Brush the hot bombs with melted butter, then mix the sugar and cinnamon together and sprinkle generously over the top.

Tips

How do I stop the Nutella leaking out?

Make sure the dough is sealed tightly with no gaps. Rolling the ball gently between your palms helps create a smooth, secure seal.

Can I prepare these ahead of time?

You can shape and fill the dough, then chill it for up to 12 hours. Bake straight from the fridge, adding 1 to 2 extra minutes.

Why are my bombs not fluffy?

This usually means the dough was under-kneaded or not given enough time to rise. The dough should feel elastic and double fully in size.

Serving Suggestions

• Serve warm with vanilla ice cream
• Dust lightly with icing sugar before serving
• Enjoy with a cup of coffee or hot chocolate

Storage

Room temperature

Keep in an airtight container for up to 1 day. They are best eaten fresh and warm.

Refrigerator

Store for up to 3 days. Reheat gently in the oven or microwave before serving.

Freezing

Freeze baked and cooled Nutella bombs for up to 2 months. Defrost at room temperature and warm through before eating.

Nutrition

• Calories: 290 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 13g
• Saturated fat: 6g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs