1-Start your Nutella Bread Bombs adventure by preparing your workspace and gathering all the ingredients. Begin with scooping the chocolate hazelnut spread onto a plate and freezing it for several hours or overnight to keep the filling intact during baking.

2-Next, in a bowl, mix the lukewarm milk, sugar, eggs, and oil until well combined. Gradually add the flour and dry yeast, stirring by hand until the mixture turns into a smooth dough that feels easy to work with.

3-After that, knead the dough on a clean surface for at least 10 minutes until it’s soft and elastic. Place the dough in a bowl, cover it with cling film, and let it rest for 3 hours to develop the right texture. Once rested, roll the dough to about 3 cm thickness and cut it into rounds using a glass for uniform shapes.

4-Assembling and Baking the Bombs: Place a piece of the frozen chocolate hazelnut spread in the center of each dough round and form them into balls, sealing the edges tightly. Arrange these balls on a baking tray lined with parchment paper for easy cleanup.

5-Optionally, cover the tray with cling film and let the balls proof for 30 minutes to enhance their rise. Bake them at 180°C (360°F) for about 20 minutes until they turn golden. Finally, let them cool for 15 minutes and dust with icing sugar for a finishing touch.