In order to prepare the mini Nutella bombs, the initial step involves combining all the dry ingredients such as bread flour, all purpose flour, pinch of salt and granulated sugar. By throughly mixing these dry ingredients together you ensure that the flavors are evenly distributed and the dough will have the perfect texture when it’s time for further steps in the recipe.

Once the dry ingredients are well combined it’s time to incorporate the wet ingredients into the mixture. Begin by adding the water, next add soft butter to the mixture. It’s important that the butter is not too cold as it needs to be easily blendable with the other ingredients and then add one egg.

If you have a stand mixer you can attach the dough hook and set it on medium-low speed. Allow the mixer to knead the dough for about 15 minutes. If you prefer to knead the dough by hand or you simply dont have a stand mixer, lightly flour a clean surface and use the heel of your hand to push the dough back over itself and give it a tun, repeat this process for 15 minutes.

After 15 minutes have passed you can add the fresh yeast and mix for 8 to 10 more minutes, you have to make sure the dough is really smooth and elastic. Also there should not be any yeast crumbs left on the dough, it should all be well integrated.

Take a large lightly greased bowl and transfer the dough into it making sure to cover with plastic wrap to create a seal and prevent the surface from drying out. It also helps to trap the heat and moisture inside creating a warm and humid environment for the dough.

We are proofing this dough at 30C or 86F with some humidity, we are using a dough fermentation machine but you can find a suitable and warm place for the dough to proof. Allow it to proof for approximately 1h and 30 minutes to 2h or until it has doubled in size.

Now is the step where we add the chocolate chips, we didn’t do it before to prevent the chocolate from melting, mix gently and portion the dough into 8 equal pieces. You can weight them if you want to make them the same size.

You want to take each piece of dough and shape it into a ball to give it a smooth and round shape, gently flatten the dough and add a spoonful of Nutella in the center, make sure you leave some space in the edges fr sealing.

Carefully you want to bing the edges of the dough together to close the ball, making sure there are no gaps or openings for the Nutella to escape, pinch them together and seal them. Gently roll it between your hands to shape it back into a smooth ball.

Place each of the filled brioche buns into a greased baking pan, leaving some space in between each bun, cover with plastic wrap and allow them to proof at about 30C (86F) for about 30 minutes,

While they’re proofing you can go ahead and prepare the egg wash, beat half egg and add a splash of water, milk or cream to it, mix ad you can paint the buns with this mixture once they’re ready to bake.