Nutella was invented in 1946 because WWII chocolate rationing forced Italian bakers to stretch cocoa with hazelnuts.
Nutella Biscuits
Calling all chocolate lovers! These Nutella Biscuits are a dream come true, combining rich hazelnut chocolate spread with buttery dough for a melt-in-your-mouth treat. With just a handful of ingredients and a simple baking technique, you’ll whip up a batch that’s perfect for satisfying your sweet cravings or sharing with friends!
Prep
15
min
Cook
20
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥛Dairy & Eggs(5)
- 50g weiche Butter (3.5 tbsp)
- 1 Ei
- 1 Eigelb+1 EL Milch (zum Bestreichen vor dem Backen)
- 100ml lauwarme Milch (nicht über 37 Grad) (3.38 fl oz)
- 1 EL Milch (zum Bestreichen vor dem Backen) (15 ml)
🫙Pantry Staples(3)
- 275g Mehl (2.2 cup)
- 10g frische Hefe (0.35 oz)
- 30g Zucker (0.15 cup)
🧂Spices & Seasonings(1)
- Prise Salz
📦Other(1)
- Nutella
👨🍳 Instructions
- 1
Mix warm milk, sugar, and fresh yeast in a bowl.
- 2
Add the egg, flour, salt, and softened butter to the mixture.
- 3
Knead the dough until smooth and let it rise.
- 4
Divide the dough into balls of about 100g for 5 pieces or 70g for 7 pieces.
- 5
Fill each ball with Nutella.
- 6
Brush with egg yolk and milk mixture before baking.
- 7
Bake until golden brown.
💡 Pro Tips
- ✓Activate fresh yeast in milk heated to exactly 100-110°F because temperatures above 120°F kill the yeast cells, while below 95°F slows fermentation significantly.technique100-110°F
- ✓Chill Nutella for 30 minutes before filling to prevent it from oozing out during baking, as cold Nutella maintains viscosity at 350°F oven temperatures.ingredient30 minutes
- ✓Knead enriched dough like this for 8-10 minutes until it passes the windowpane test, as the butter inhibits gluten development and requires extended mixing time.timing8-10 minutes
- ✓Let dough rise until doubled (60-90 minutes at 75°F) because enriched doughs with butter and eggs ferment slower than lean doughs due to fat coating gluten strands.timing60-90 minutes at 75°F
- ✓Bake at 375°F for 18-22 minutes until internal temperature reaches 190°F, as enriched doughs need higher heat to set structure before sugars in Nutella caramelize and leak.technique375°F, 190°F internal
Share this recipe
Prep
15
min
Cook
20
min
Serves
5
people
Level
intermediate
Share this recipe
Nutella was invented in 1946 because WWII chocolate rationing forced Italian bakers to stretch cocoa with hazelnuts.
Nutella Biscuits
Calling all chocolate lovers! These Nutella Biscuits are a dream come true, combining rich hazelnut chocolate spread with buttery dough for a melt-in-your-mouth treat. With just a handful of ingredients and a simple baking technique, you’ll whip up a batch that’s perfect for satisfying your sweet cravings or sharing with friends!
📝 Ingredients
Serves 5🥛Dairy & Eggs(5)
- 50g weiche Butter (3.5 tbsp)
- 1 Ei
- 1 Eigelb+1 EL Milch (zum Bestreichen vor dem Backen)
- 100ml lauwarme Milch (nicht über 37 Grad) (3.38 fl oz)
- 1 EL Milch (zum Bestreichen vor dem Backen) (15 ml)
🫙Pantry Staples(3)
- 275g Mehl (2.2 cup)
- 10g frische Hefe (0.35 oz)
- 30g Zucker (0.15 cup)
🧂Spices & Seasonings(1)
- Prise Salz
📦Other(1)
- Nutella
👨🍳 Instructions
- 1
Mix warm milk, sugar, and fresh yeast in a bowl.
- 2
Add the egg, flour, salt, and softened butter to the mixture.
- 3
Knead the dough until smooth and let it rise.
- 4
Divide the dough into balls of about 100g for 5 pieces or 70g for 7 pieces.
- 5
Fill each ball with Nutella.
- 6
Brush with egg yolk and milk mixture before baking.
- 7
Bake until golden brown.
💡 Pro Tips
- ✓Activate fresh yeast in milk heated to exactly 100-110°F because temperatures above 120°F kill the yeast cells, while below 95°F slows fermentation significantly.technique100-110°F
- ✓Chill Nutella for 30 minutes before filling to prevent it from oozing out during baking, as cold Nutella maintains viscosity at 350°F oven temperatures.ingredient30 minutes
- ✓Knead enriched dough like this for 8-10 minutes until it passes the windowpane test, as the butter inhibits gluten development and requires extended mixing time.timing8-10 minutes
- ✓Let dough rise until doubled (60-90 minutes at 75°F) because enriched doughs with butter and eggs ferment slower than lean doughs due to fat coating gluten strands.timing60-90 minutes at 75°F
- ✓Bake at 375°F for 18-22 minutes until internal temperature reaches 190°F, as enriched doughs need higher heat to set structure before sugars in Nutella caramelize and leak.technique375°F, 190°F internal