There’s something about warm, freshly baked treats that makes everyone in the house suddenly appear in the kitchen. I’ve been making these Nutella Bombs for a couple years now, and they never last more than an hour on the counter. They’re basically soft, pillowy dough stuffed with Nutella and baked until golden.
The best part? They’re easier to make than you’d think. Sure, working with yeast sounds intimidating, but this dough is pretty forgiving. I usually mix everything together in the evening, let it rise while I’m doing other things, and then stuff and bake them. The whole process feels less like work and more like making something special.
These are perfect for weekend mornings, after-school snacks, or whenever you need something that’ll make you look like you spent way more effort than you actually did. Trust me, your family won’t care about the details. They’ll just want seconds.
Why You’ll Love These Nutella Bombs
- Gooey Nutella center – Each bite reveals a warm, melty Nutella filling that’s absolutely irresistible. It’s like biting into a chocolate cloud.
- Soft, pillowy dough – The homemade dough is light and fluffy, creating the perfect contrast to the rich chocolate filling inside.
- Simple ingredients – You probably have most of these pantry staples at home already, plus a jar of Nutella.
- Fun to make – These are a great weekend baking project that kids can help with, from shaping the dough to dusting with powdered sugar.
- Perfect for any occasion – Whether you’re serving them for breakfast, dessert, or an afternoon snack, these Nutella bombs always hit the spot.
What Kind of Nutella Should I Use?
The good news is that any chocolate hazelnut spread will work great for these bombs. The original Nutella brand is always a solid choice, but store-brand versions or other chocolate hazelnut spreads like Justin’s or Nocciolata will give you similar results. If you want to mix things up, you could even try cookie butter or a different chocolate spread, though the classic hazelnut flavor is hard to beat. Just make sure whatever spread you use is at room temperature so it’s easier to work with when you’re filling the dough – cold spread can be tough to portion out and might tear your dough.
Options for Substitutions
While these Nutella bombs are pretty straightforward, here are some swaps you can make if needed:
- Nutella spread: You can use any chocolate hazelnut spread you like, or switch things up with cookie butter, peanut butter, or even jam. Just make sure whatever filling you choose is thick enough that it won’t leak out during baking.
- Dry yeast: If you only have instant yeast, you can use the same amount and mix it directly into the flour without activating it first. For active dry yeast, dissolve it in the warm milk with a pinch of sugar and let it sit for 5-10 minutes until foamy before adding.
- Caster sugar: Regular granulated sugar works just fine here. You can also use the same amount without any changes to the recipe.
- Milk: Any type of milk works – whole, 2%, or even plant-based options like almond or oat milk. Just make sure it’s warmed to lukewarm temperature for the yeast.
- Butter: You can substitute with the same amount of vegetable oil or melted coconut oil, though the flavor will be slightly different. Make sure it’s at room temperature before mixing.
- Flour: All-purpose flour is essential for this dough recipe, so don’t substitute it with other types of flour as it won’t give you the right texture and rise.
Watch Out for These Mistakes While Baking
The biggest mistake when making Nutella bombs is using cold ingredients, which can prevent the yeast from activating properly – make sure your milk is lukewarm (around 100°F) and your butter is softened to room temperature before starting.
Overfilling these treats with Nutella might seem tempting, but it leads to messy explosions in the oven, so stick to about a teaspoon per bomb and make sure to seal the edges tightly by pinching the dough together.
Don’t skip the rising time, as rushing this step results in dense, heavy bombs instead of light and fluffy ones – let the dough double in size during the first rise and give the shaped bombs at least 20-30 minutes to puff up before baking.
Finally, resist the urge to open the oven door during baking, since the temperature drop can cause your bombs to deflate and lose their pillowy texture.
What to Serve With Nutella Bombs?
These sweet treats are perfect for breakfast or dessert, and they pair wonderfully with a hot cup of coffee or a cold glass of milk. I love serving them alongside fresh berries like strawberries or raspberries, which add a nice tartness that balances out the rich chocolate-hazelnut filling. For a more indulgent spread, you can set out some whipped cream or vanilla ice cream for dipping, especially if you’re serving them warm. They’re also great on their own as an afternoon snack with a cappuccino or hot chocolate.
Storage Instructions
Store: These Nutella bombs are best enjoyed fresh, but you can keep them in an airtight container at room temperature for up to 2 days. They’ll stay soft and delicious, though the texture won’t be quite as fluffy as when they’re fresh from the oven.
Freeze: You can freeze these for up to a month if you want to make them ahead. Just let them cool completely, then wrap each one individually in plastic wrap before putting them in a freezer bag. This way you can grab one or two whenever a craving hits!
Warm Up: To bring these back to life, microwave them for about 15-20 seconds until the Nutella gets all melty again. You can also warm them in a 300°F oven for about 5 minutes. Dust with fresh icing sugar right before serving for that bakery-fresh look.
| Preparation Time | 30-60 minutes |
| Cooking Time | 20 minutes |
| Total Time | 50-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1850-2000
- Protein: 38-44 g
- Fat: 50-60 g
- Carbohydrates: 310-340 g
Ingredients
For the dough:
- 1.8 tsp dry yeast (instant yeast works fine)
- 2 cups flour (I use King Arthur for best rise)
- 1/4 cup caster sugar
- 3/4 cup milk (warmed slightly)
- 1 egg (room temperature)
- 3 tbsp softened butter (for richness)
For the filling:
- Nutella spread (or any hazelnut chocolate spread)
For assembly and topping:
- icing sugar for dusting (optional but recommended)
- 1 tbsp milk
- 1 egg yolk (for egg wash)
Step 1: Prepare Dough and Chill Nutella
- 2 cups flour
- 1.8 tsp dry yeast
- 1/4 cup caster sugar
- 1 egg
- 3/4 cup milk
- 3 tbsp softened butter
- Nutella spread
In a large mixer bowl, combine the flour, dry yeast, caster sugar, and egg.
Gradually add the warmed milk and mix until a shaggy dough forms.
Incorporate the softened butter and continue mixing until the dough is smooth and elastic.
I like to knead dough for at least 8-10 minutes to develop the gluten for a light, airy texture.
Cover the dough and let it proof in a warm place for about two hours, or until doubled in size.
While the dough proofs, spoon generous dollops of Nutella onto a parchment-lined tray and freeze for at least 1 hour until solid.
Step 2: Shape and Proof Nutella Bombs
- Nutella spread
Lightly flour a clean work surface.
Gently turn out the proofed dough and knead it briefly to release any air bubbles.
Roll the dough consistently to about 1 inch thick.
Using a round cutter or glass, cut out circles of dough.
Place a frozen Nutella dollop in the center of each dough circle, then carefully fold the dough over the Nutella, pinching the edges firmly to seal and form a ball.
Make sure the Nutella is completely enclosed; it’s a messy situation if it leaks during baking!
Arrange the shaped dough balls on a baking tray, leaving enough space for them to rise.
Step 3: Egg Wash and Bake
- 1 egg yolk
- 1 tbsp milk
Preheat your oven to 180°C (350°F).
In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create an egg wash.
Gently brush the tops of the dough balls with the egg wash for a beautiful golden-brown finish.
Bake for approximately 20 minutes, or until the Nutella bombs are puffed and golden.
I always bake until they’re a deep golden for a nice crust that holds up to the soft interior.
Step 4: Cool and Finish
- icing sugar for dusting
Once baked, remove the Nutella bombs from the oven and let them cool slightly on the baking tray before transferring them to a wire rack.
While still warm, dust generously with icing sugar, if desired.
These are best enjoyed warm when the Nutella inside is gloriously melted and gooey!
Fluffy Nutella Bombs
Ingredients
For the dough:
- 1.8 tsp dry yeast (instant yeast works fine)
- 2 cups flour (I use King Arthur for best rise)
- 1/4 cup caster sugar
- 3/4 cup milk (warmed slightly)
- 1 egg (room temperature)
- 3 tbsp softened butter (for richness)
For the filling:
- Nutella spread (or any hazelnut chocolate spread)
For assembly and topping:
- icing sugar for dusting (optional but recommended)
- 1 tbsp milk
- 1 egg yolk (for egg wash)
Instructions
- In a large mixer bowl, combine the flour, dry yeast, caster sugar, and egg. Gradually add the warmed milk and mix until a shaggy dough forms. Incorporate the softened butter and continue mixing until the dough is smooth and elastic. I like to knead dough for at least 8-10 minutes to develop the gluten for a light, airy texture. Cover the dough and let it proof in a warm place for about two hours, or until doubled in size. While the dough proofs, spoon generous dollops of Nutella onto a parchment-lined tray and freeze for at least 1 hour until solid.
- Lightly flour a clean work surface. Gently turn out the proofed dough and knead it briefly to release any air bubbles. Roll the dough consistently to about 1 inch thick. Using a round cutter or glass, cut out circles of dough. Place a frozen Nutella dollop in the center of each dough circle, then carefully fold the dough over the Nutella, pinching the edges firmly to seal and form a ball. Make sure the Nutella is completely enclosed; it's a messy situation if it leaks during baking! Arrange the shaped dough balls on a baking tray, leaving enough space for them to rise.
- Preheat your oven to 180°C (350°F). In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create an egg wash. Gently brush the tops of the dough balls with the egg wash for a beautiful golden-brown finish. Bake for approximately 20 minutes, or until the Nutella bombs are puffed and golden. I always bake until they're a deep golden for a nice crust that holds up to the soft interior.
- Once baked, remove the Nutella bombs from the oven and let them cool slightly on the baking tray before transferring them to a wire rack. While still warm, dust generously with icing sugar, if desired. These are best enjoyed warm when the Nutella inside is gloriously melted and gooey!
