There’s a different kind of feeling that comes from breaking open a warm bun and watching hazelnut cream melt from the center. It is almost like uncovering a tiny treasure crafted just for you. You can enjoy these treats for breakfast, brunch, or whenever you want a bakery-style delight without leaving home.
What Are Hazelnut Cream Bombs?
Hazelnut Cream Bombs are enriched dough buns filled with frozen balls of hazelnut spread. Freezing the filling helps it stay thick while baking, ensuring a molten center rather than soaking into the dough. Their texture resembles soft brioche, they are tender, slightly sweet, and wonderfully airy.
This style of filled bun is common across European home baking, especially Italian-inspired kitchens, where hazelnut spreads are used in pastries, bomboloni, and sweet brioche rolls.
Pro Tips for Perfect Hazelnut Cream Bombs
- Freeze the filling fully, two hours is ideal, so the hazelnut cream stays firm while you shape the dough.
- Knead until smooth and elastic. A well-kneaded dough gives you that soft, fluffy bakery-style texture.
- Seal the buns tightly, as any gaps may let the filling leak during baking.
- Adjust baking time slightly if needed. Every oven differs, so remove when beautifully golden.
Frequently Asked Questions
Can I fill the bombs with something other than hazelnut cream?
You can replace hazelnut with peanut butter, pistachio cream, chocolate ganache, or thick jam fillings. They all work well, just use a filling that you can freeze first.
Why is my dough not rising?
Cool ingredients, expired yeast, or a cold room can slow down rising. Place the dough somewhere warm, not hot, and allow extra time if necessary.
Why did my hazelnut cream leak out while baking?
If the dough wasn’t sealed properly or the filling wasn’t fully frozen, it may escape. Press edges together firmly when forming each bun.
Can I Freeze Hazelnut Cream Bombs?
Yes! Freeze them after shaping but before the second rise. When ready to bake, thaw on a tray, let them rise, brush with egg yolk, and bake as directed. You can also freeze baked buns, just reheat in the oven at 150°C/300°F for 10 minutes.
How to Store Hazelnut Cream Bombs
Leftovers can stay fresh for 2 days on your counter. For longer storage, refrigerate them for up to a week, and warm briefly in the microwave before eating.
Ingredients
How to Make Hazelnut Cream Bombs
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Scoop spoonfuls of hazelnut cream onto a parchment-lined plate, forming small balls, and freeze for 2 hours or until completely firm.
Scoop spoonfuls of hazelnut cream onto a parchment-lined plate, forming small balls, and freeze for 2 hours or until completely firm.
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In a large bowl, combine flour, sugar, fresh yeast, milk, salt, and vegetable oil. Mix until a shaggy dough forms.
In a large bowl, combine flour, sugar, fresh yeast, milk, salt, and vegetable oil. Mix until a shaggy dough forms.
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Transfer the dough to your work surface and knead until smooth and elastic. cut a cross into the top, cover with cling film, and let rise for 2 hours.
Transfer the dough to your work surface and knead until smooth and elastic. cut a cross into the top, cover with cling film, and let rise for 2 hours.
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Once risen, place the dough back onto the surface and knead for a few minutes, divide into 6 pieces, and roll each into a ball.
Once risen, place the dough back onto the surface and knead for a few minutes, divide into 6 pieces, and roll each into a ball.
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Close the dough and roll it to obtain a ball.
Flatten each ball with your hands and put the frozen hazelnut cream ball on.
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Bake at 190°C / 374°F for 15 minutes.
Close the dough and roll it to obtain a ball.
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Dust with powdered sugar before serving.
Place the filled buns on a parchment-lined baking tray, brush with egg yolk, and let them rise for 1 hour.
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Bake at 190°C / 374°F for 15 minutes.
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Dust with powdered sugar before serving.
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