Brimstone Bread Nutella Bombs

@under_baked

Brimstone Bread Nutella Bombs Recipe. Emphasized Brimstone effect can be achived by rolling the cookie dough to a very thin layer. Recipe Makes 4 Large Nutella Bombs Bread Dough: 230g Bread Flour 70g All Purpose Flour 5g (1 tsp)Dry Yeast 45g White Granulated Sugar 6g (t tsp) Salt 175g Milk 40g Eggs 35g Unsalted Butter Cold Cubed Red Food Color – QS Cookie Dough: 20g Unsalted Butter (Softened) 20g White Granulated Sugar 45g Cake Flour 10g Milk 3 Black Cocoa Powder Preparation: 1. Into a standing mixer fitted with the paddle attachment, add the flours, dry yeast, sugar, salt, milk eggs and red food coloring. 2. Start mixing on the lowest speed until a dough has formed. Add the butter gradually until it is incorporated into the dough. 3. Raise the speed to medium-low, and keep kneading for 10 minutes. The dough will be very soft and sticky. Transfer it to an oiled bowl and allow it to proof at room temperature for 1 hour. Then refrigerate it for at least 2-3 hours or preferably, overnight, so it would be easy to handle. 4. For the cookie dough, cream the butter and sugar together until the mixture is soft and creamy. 5. Add the flour, cocoa powder and milk and mix to a smooth dough (add more milk by the 1/2 tsp if the dough is too dry). 6. Roll the dough very thinly (about 1mm or less) to a large circle. Freeze it before cutting it into 12cm (d) circles. 7. Divide the dough into 4 equal parts of 150g each. Open each piece with your hands and cup it so that it can be filled with a generous amount of Nutella (about 2 tbsps). Pinch the ends of the dough together to seal it and place the pieces evenly spaced on a baking sheet lined with parchment paper. 8. Allow the Nutella Bombs to proof at room temperature for 45 mintutes. Then top them with the cookie dough circles. 9. As the proofing time is close to finish, preheat your oven to 200C (fan mode off), placing a baking rack at the lowest shelf in the oven. 10. Bake for 10 minutes, then lowet the heat to 180C and keep baking for additional 10 minutes. 11. Allow to cool down for 15-20 minutes before serving. . . #halloweenbaking #halloweenrecipes #nutellabombs #nutellabread #spookyseason #spookytreats #halloweentreat #spookybaking #halloweenfood #halloweenideas

♬ Halloween ・ cute horror song – PeriTune

Sometime I find myself surrendering to some viral trend. The next recipe for these Nutella bombs is just an example. I’ve made them for Halloween, so if you’re looking for a Halloween themed recipe, this one is for you.

First published:

Last modified:

Brimstone Bread Nutella Bombs:

Equipment:

  • Baking Sheet lined with parchment paper.
  • Cookie Cutter or a baking ring sized 12cm (d).

Recipe: 4 Huge Nutella Bombs

Dough (about 600g in total):

IngredientAmount (g / units)
Bread Flour230
Cake Flour70
Dry Yeasts1
White Granulated Sugar45
Salt3/4
Milk175
Eggs40
Softened Unsalted Butter35
Red Food ColoringA few drops

Cookie dough (Craquelin):

IngredientAmount (g / units)
Softened Unsalted Butter (Room Temperature)20g
White Granulated Sugar20g
Cake Flour45g
Milk10g
Black Cocoa Powder2.5g

Filling: Nutella

IngredientAmount (g / units)
NutellaQS

Preparation instructions:

Cookie dough (Craquelin):

  1. In a small bowl, thoroughly mix the butter and sugar together.
  2. Add in the flour and cocoa powder and mix to combine. The add in the milk and mix to a dough with a pasty consistency.
  3. Roll the dough to a thin layer about 3mm thick, and freeze (30-60 minutes).
  4. Once the dough has sufficiently set, using a round cookie cutter (12cm [d]), cut out 4 circles (which will be used as Totoro’s “stomach”).
  5. Keep all pieces refrigerated until use.

 

Dough:

  1. In a standing mixer bowl fitted with the paddle attachment, add the flours, yeast, sugar, salt, milk, eggs and red food coloring.
  2. Knead on the lowest setting until a dough ball is formed.
  3. Gradually add in the butter until it is fully incorporated.
  4. Continue kneading on low speed for 10 minutes. The dough will be very soft and sticky.
  5. Transfer the dough to a lightly oiled bowl, shape it roughly into a ball, cover with plastic wrap, and proof at room temperature for 1 hour. Then, refrigerate for at least 2 additional hours, or preferably overnight.

 

Assembly and baking:

  1. Divide the dough to 4 pieces x 150g each.
  2. Flatten each piece with your hands to a disc, about 14cm in diameter.
  3. Generously fill each disc with Nutella (about 2 tbsps). Pinch the ends of the dough together to securely seal it, to avoid the filling running out of the buns.
  4. Place the buns evenly spaced, on a baking sheet lined with parchment paper, and proof for 45 minutes at room temperature. The buns will double their size.
  5. Place a cookie circle on top of each bun.
  6. Towards the end of proofing time, pre-heat your oven to 200C (fan mode off) with a baking rack placed at the lowest shelf inside the oven.
  7. Bake for 10 minutes. Then decrease the temperature to 180C and bake for 10 more minutes.
  8. Cool over a wire rack for 15-20 minutes before serving.
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Brimstone Bread Nutella Bombs לחמניות עננים ממולאות בנוטלה

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Brimstone Bread Nutella Bombs לחמניות עננים ממולאות בנוטלה

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