Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (245g) Plain Greek yogurt, thick/strained
  • 1.5 tsp Baking powder
  • 0.5 tsp Sea salt
  • 1 tbsp Maple syrup
  • 0.5 cup (150g) Nutella, frozen into 10 teaspoon-sized mounds
  • 10 Frozen hazelnut halves
  • 2 tbsp Melted grass-fed butter
  • 0.25 cup Granulated monk fruit or coconut sugar
  • 1 tsp Ground cinnamon

Instructions:

  1. Freeze the plugs. Line a small plate with parchment paper and scoop 10 teaspoon sized mounds of Nutella onto the paper. Freeze for 15 minutes until solid. Note: This prevents the filling from leaking during assembly.
  2. Whisk dry ingredients. In a medium mixing bowl, whisk together the 1.5 cups (190g) flour, 1.5 tsp baking powder, and 0.5 tsp sea salt.
  3. Form the dough. Fold in the 1 cup (245g) Greek yogurt and 1 tbsp maple syrup using a spatula until a shaggy dough forms. Transfer to a floured surface and knead 4–5 times until smooth.
  4. Partition the dough. Divide the dough into 10 equal pieces.
  5. Stuff the centers. Flatten one piece into a 3 inch disc, place a frozen Nutella plug and one frozen hazelnut in the center, and pinch the edges tightly to seal.
  6. Load the fryer. Place the spheres in the air fryer basket, leaving space between each for air circulation.
  7. Cook to perfection. Cook at 350°F (175°C) for 7–9 minutes until golden brown and firm to the touch.
  8. Prepare the coating. While the bombs cook, mix 0.25 cup monk fruit sugar and 1 tsp cinnamon in a shallow bowl.
  9. Butter wash. While warm, brush each bomb with the 2 tbsp melted grass fed butter. Note: The warmth helps the butter penetrate the crust for better sugar adhesion.
  10. The final roll. Roll each buttered bomb in the cinnamon sugar mixture until fully coated and sparkling. > Chef's Tip: If your dough feels too sticky to handle, dust your hands with a little extra flour, but don't add more to the dough itself. Adding too much flour into the mix will result in a dense, bread like texture instead of a light, airy puff.