Flakey Nutella Bomb

What could possibly be better than a croissant stuffed with Nutella, deep fried, baked and coater in sugar.

To make these giants, roll out one batch of croissant dough recipe and then roll it up into a log. Cut into slices and fill with Nutella. It's important to to seal the Nutella in. Use a tiny bit of water to help seal the dough. Deep fry, and then bake in the oven.

Mine exploded on me, but luckily only the tops cracked so none of the Nutella leaked out. Because the dough has yeast, they're able to double in size while they cook.

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Recipe

Makes: 8 large pastry Time: 20 minutes + 45 minutes of proofing

Ingredients

• 8 scoops Nutella

• Croissant dough

• Flour, to dust dough

• Oil, for frying

• 1 cup sugar

Directions

1. Use a small ice cream scoop to scoop 8 balls of Nutella onto a small tray. Put into the freezer to firm up.

2. Bring the croissant dough out of the fridge and roll out to 16 by 8 inches. Use a knife to trim any rough edges and brush lightly with water, then roll the dough up into a sausage, starting at one short end. Cut the sausage into eight even slices.

3. Bring the firm Nutella balls out of the freezer. Take one slice of dough and lay it in the palm of your hand. Press the edges gently to make it into an 3-inch circle, with the edges thinner than the middle. Place a Nutella ball in the middle of the circle and bring the edges in, dabbing with water and pinching together to seal completely. Turn the ball the right way up, with the seam facing down. Gently shape it into a round dome and place onto a floured tray. Repeat with the rest then cover with lightly oiled plastic wrap and leave to rise at room temperature for 30 to 45 minutes until doubled in size.

4. Preheat the oven to 400 degrees, and heat a saucepan of oil to 350 degrees. When the dough balls have risen slightly, gently lower one, seam side up, into the hot oil. Leave to cook for 2 minutes, until golden brown, then scoop out and drain on kitchen paper. Repeat with the rest, then put them all onto a tray and into the oven for 12 to 15 minutes until cooked through.

5. Fill a small bowl with sugar. When the bombs come out of the oven, dip each one in the sugar, then leave on a wire rack to cool for 5 minutes before serving.

Recipe adapted from Taste Made's Thousand Layer Nutella Bomb