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Best-Ever Nutella Croissant Bomb


Best-Ever Nutella Croissant Bomb

Published on January 5, 2022
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Cook Time: 120 minutes
Serving Size: 8 servings
    • 2 cups bread flour (plus extra for dusting)
    • 1 tsp salt
    • 1 1/2 tbsp sugar
    • 1/2 packet fast-action yeast
    • 2/3 cup water
    • 8 scoops Nutella
    • 2/3 cup clarified butter
    • 1 1/4 cups bread flour
    • Oil, for frying
    • 1 cup caster (superfine) sugar
      • In a large bowl, add the flour, salt, sugar and yeast. Add water and bring it together with a wooden spoon, then tip out onto a floured surface and knead for 5 minutes until smooth.
      • Shape the dough into a ball, put it into an oiled bowl and cover with plastic wrap, then place in the fridge for 1 hour.
      • Use a small ice cream scoop to scoop 8 balls of Nutella onto a small tray. Put into the freezer to firm up.
      • When the dough is nearly ready, put the clarified butter into a small saucepan and heat gently until melted. Remove from heat and stir in the flour, then put to one side.
      • Take the dough out of the fridge and roll out into a rectangle roughly 16 inches wide by 8 inches high.
      • Brush a thick layer of the butter paste all over the dough.
      • Use a small knife to cut the dough into four equal strips, cutting top to bottom. Fold the two outside strips inwards, onto the middle strips, butter side down. Brush more paste onto these two strips and then fold them together. Wrap in plastic wrap and put back into the fridge for 20 minutes.
      • Bring the dough out of the fridge and roll out again to a 16 by 8-inch rectangle. Repeat the brushing, cutting and folding process, then wrap again and put back into the fridge. Repeat this once more (three times in total) then put back into the fridge for 20 minutes.
      • After the third layering and chilling, bring the dough out of the fridge and roll out to 16 by 8 inches again. Use a knife to trim any rough edges and brush lightly with water, then roll the dough up into a sausage, starting at one short end. Cut the sausage into eight even slices.
      • Bring the firm Nutella balls out of the freezer. Take one slice of dough and lay it in the palm of your hand. Press the edges gently to make it into an 3-inch circle, with the edges thinner than the middle. Place a Nutella ball in the middle of the circle and bring the edges in, dabbing with water and pinching together to seal completely.
      • Turn the ball the right way up, with the seam facing down. Gently shape it into a round dome and place onto a floured tray. Repeat with the rest then cover with lightly oiled plastic wrap and leave to rise at room temperature for 30 to 45 minutes until doubled in size.
      • Preheat the oven to 400 degrees, and heat a saucepan of oil to 350 degrees.
      • When the dough balls have risen slightly, gently lower one, seam side up, into the hot oil. Leave to cook for 2 minutes, until golden brown, then scoop out and drain on kitchen paper. Repeat with the rest, then put them all onto a tray and into the oven for 12 to 15 minutes until cooked through.
      • Fill a small bowl with sugar. When the bombs come out of the oven, dip each one in the sugar, then leave on a wire rack to cool for 5 minutes before serving.


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