Fluffy Nutella Bread Bombs (Print version)
Soft biscuit dough wrapped around warm Nutella and cooked until golden. These fluffy bread bombs come together in 15 minutes with just 4 ingredients.
# Ingredients:
01 -
1 can (16.3 oz) refrigerated jumbo buttermilk biscuits (8 count), not flaky layers
02 -
1 cup (280 g) Nutella chocolate-hazelnut spread
03 -
4 tablespoons (57 g) unsalted butter, melted
04 -
2 tablespoons confectioners' sugar, for dusting
# Instructions:
01 -
Open the can and separate the biscuits. Peel each one into two layers so you have sixteen thin rounds. Press each round into a 4-inch circle with your fingers.
02 -
Spoon about 1 tablespoon of Nutella into the center of each round. Do not overfill or the chocolate will squeeze out during cooking.
03 -
Fold the edges up and over the filling, then pinch firmly to close. Roll gently into a ball and check for any gaps. Place seam side down.
04 -
Brush the tops and bottoms with melted butter. Arrange in the air fryer basket 2 inches apart and cook at 330°F for 7-8 minutes until golden brown. Alternatively, bake in a muffin tin at 375°F for 12-14 minutes.
05 -
Let the bombs rest for 3-5 minutes so the filling sets slightly. Dust with confectioners' sugar and serve warm.
# Good to know:
01 -
Serve warm while the Nutella center is still soft and molten.
02 -
Oven method works best in a standard muffin tin to help the bombs hold their shape.