Delicious and sweet brioche bread filled with Nutella and chocolate chips. Nutella bombs. They are one of everyone’s recipes from our website.

We have improved the recipe and changed some of the pictures. We also noticed that most of the people have better access to active dry yeast instead of fresh baker’s yeast, so we changed it to active dry yeast.

For this Nutella sweet bread, we are using our Nutella brioche recipe as a base. We have made different shapes, such as pull–apart bread with chocolate chips.

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We are using the same ingredients we use for our Nutella knots

Granulated sugar: It will sweeten the dough and also help feed the yeast. Adding sugar to your dough gives it a beautiful golden brown color. You can notice a big difference when you add sugar and when you don’t specially with growth and color.
Active dry yeast: always make sure it’s fresh and not old. We don’t want to use expired or old yeast, as it will affect the texture and final result. You will easily notice if the yeast is active in the first step of making this recipe.
Flour: We are using all-purpose flour for this recipe, which gives structure and a tender crumb.
Milk: we need it warm but not hot, as it can kill the yeast, check the temperature cart below.
Eggs: use room temperature eggs.
Salt: it enhances the flavor of the dough. If you use too much salt, the dough will not rise properly and will also be salty.
Butter: This is the last ingredient we add to the dough. In the last 10 minutes, we add it and continue kneading. This helps the bread to keep its structure.
Nutella: one of the main ingredients for this delicious Nutella bread recipe, it is rich, delicious, and loved by everyone.
Chocolate chips: you can choose from milk or dark chocolate, depending on what you like most. We wanted to recreate the old look from this recipe, so we used dark chocolate callets from Callebaut (811). I also think dark chocolate combines really well with the Nutella.

How to activate active dry yeast

One of the most important things to activate the yeast is the temperature of the milk; it needs to be warm but not too hot or too cold. The temperature matters as it can either do nothing because it’s inactive, it can activate by creating a layer of foam on top of the milk, or it can die.

Ideal milk temperature to activate the yeast: 110F-115F (43C-46C). At this temperature, the yeast will be activated. It will feel warm to the touch, but it doesn’t burn. After about 10 minutes, you should be able to notice how foam has formed at the top of the milk.
Too cold: under 100F (38 °C), the yeast won’t be activated; it’s sleeping. If this is the case, I recommend scooping some of the milk that has no yeast and warming it up until it’s hot, then mixing it carefully with the colder milk. Try not to touch the yeast with the hot milk, or it will die.
Too hot: at 120F (49 °C) the yeast will be killed. You will need to start from zero as the yeast is not going to be active.

How to prepare sweet enriched dough

For this recipe, we are making an enriched dough with eggs, butter, milk, and sugar, apart from other ingredients. You start by creating the sponge or yeast mixture. Once it’s ready and has bloomed, you can add the rest of the dough ingredients minus the butter and the chocolate chips. We will add the butter almost at the end.

Best temperature to proof dough

The temperature you proof your dough at matters. I normally set my dough proofer temperature to 79F (26C) to 84F (29C) to proof most of my doughs.

With a controlled temperature, you don’t have to worry about cold weather, wind, or anything else.

If the temperature is too hot, for example in summer, you have to be extra careful when you proof your dough, especially if you don’t control the temperature, as it can easily ferment the dough and it would taste very sour.

Key points to make Nutella bombs!

Kneading. To prepare this dough, knead it for 15 minutes without the butter. After 15 minutes, you can add butter and knead for 10 more minutes. This will help with the structure; instead of a flat brioche that flops when it bakes, this one will rise beautifully in the oven.
Proofing. It’s one of the most important things when preparing a brioche recipe, respecting the proofing times and temperature. We are doing two proofings. The first one is the dough after kneading, and the second one is the shaped dough.
Shaping. Make sure you keep the Nutella inside the brioche.
Baking. Don’t over-bake them! You don’t want dry brioche. But also, don’t under-bake them; you don’t want raw dough. Biting into a piece of raw dough is so horrible. I cooked the brioche until it reached an internal temperature of 190F (88C).

Kneading and proofing

Two of the most important steps in this recipe are kneading the dough and proofing it. Without a good kneading, the dough will be hard and dense, and the same will happen if there’s not enough proofing; an underproofed dough is a tough dough.

We use a stand mixer with the dough hook attachment, which is the one that looks like a wrinkled tail.

It is important to keep the mixer on low at all times. I normally knead it at the lowest speed. Even after we add the butter, we keep it on low.

The chocolate callets are added after the first proof; we are not going to add them to the dough to knead, as we don’t want them to break or melt.

When proofing your dough, keep in mind the temperature and humidity.

You can leave the dough covered in plastic wrap next to a fireplace or the warmest place in your house.

*The reason why we choose to always cover the dough with plastic wrap instead of any other method, like kitchen towels, is that with a plastic wrap, you will avoid having a top dry layer forming in your dough. If you use a dough proofer, you don’t need to add any plastic wrap on top because of the humidity.

Tips to make sweet Nutella bombs

Here are the best tips we can give you to create the perfect dough, from dough preparation to final serving.

Add the butter at the right time, don’t rush it; it will help with the structure of the dough when proofing and baking.
Egg wash is ideal to help the dough have a nice golden brown color. If you omit the egg wash, you will have a mate pale-looking Nutella bun.
Make sure you keep the Nutella inside; we don’t want it to escape the dough, as it will burn.
After a brioche is baked, you can optionally brush it with melted butter for a shiny appearance. Here is the thing: the chocolate chips might melt and spread, so what I recommend is you grab a brush, you soak it in melted butter, and try to splash the buns with it.
Don’t rush the proofing times. This dough needs to be proofed twice, once after we knead the dough, which is the longest time, it takes about 1 hour and 30 minutes to 2 hours, and another time after we shape it, which takes about 45 minutes. When we proof the dough, we want to see the dough growing in size; it will become soft to the touch and airy.
Proofing temperature matters; make sure it is proofed in a warm environment.
Use your favorite chocolate for this recipe; you will taste it all the way through the bun. I chose a Belgian chocolate since it’s a favorite in my house.
It is possible that the chocolate chips melt on the top of the bun, so you can always add some extra ones on top to have a better finish.

How to shape the dough for Nutella bombs

I like to have equally sized buns for any bread recipe I prepare in my house, so I always start by weighing the dough after I have included the chocolate in it. I divide the number by 6, and whatever number it gives is the weight of each one of the Nutella bombs.

Shape them round, so they have a smooth exterior. Flatten them using your hands or a rolling pin, and then choose the smoother side for the outside (touching the work table), and the most wrinkled one should be facing you.

Add the Nutella in the middle, and then wrap the dough around it, pinching the edges, making sure the Nutella cannot escape.

Grab the right tools

A few tools you will need: this recipe calls for a stand mixer, but you can knead the dough by hand if that is not an option.

Mixing bowl or stand mixer, if you have a stand mixer, just use the bowl from the same mixer to avoid doing unnecessary dishes. If you are going to knead the dough by hand, use a mixing bowl.
Stand mixer: very useful to knead the dough.
Dough proofer (optional): It helps control the temperature for better proofing.
Baking dish: Any baking dish you have that is safe to use in the oven will work. I recommend using a larger one so the Nutella bombs don’t touch each other too much in the oven, so it doesn’t affect the round shape.
Parchment paper: Line the pan with parchment paper for easy removal and cleaning. You can use a Silpat instead.
Brush: for the egg wash.

Mixing bowls

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Stand mixer

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Brod & Taylor Proofer

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Porcelain Baking Dish

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Parchment paper

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How to store any Nutella brioche

This is generally for most of the brioche recipes we post or enriched doughs. As we prepare a lot of food and then freeze most of the leftovers, we always get to check how well it freezes or stores. We have compared different ways of storing brioche to enjoy them as fresh and here is what we recommend:

My number 1 recommendation is freezing. Freeze the fresh brioche and then just reheat whenever you want to enjoy it. It will taste exactly like freshly baked and will not lose much quality. The texture will still be pillowy soft and taste amazing. If you can’t freeze it, keep it in the fridge and reheat before eating.

How to freeze a Nutella brioche

Separate each one of the brioche into individual portions; it will be very easy to do so, as all you have to do is pull them apart from each other. Place them in a tray lined with parchment paper and freeze for about 2-5 hours. All you want if the brioche to be slightly frozen.

Transfer from the tray to a freezer-safe bag. They will not get stuck together and will be very easy to remove, just one whenever needed. Make sure you add the date of the day you made it and the name of the food; this way, you can easily identify it.

It will be safe in the freezer for up to 2-3 months.

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