Nutella Bombs

Directions

• Instructions
  In a stand mixer bowl or a mixing bowl, mix 1 tsp (12.5 g) granulated sugar, 2 tsp (6g) active dry yeast, and slightly over ½ cup (130 ml) of warm milk. Let this mixture sit for 10-15 minutes in a warm environment.
  
  Add 2 room temperature eggs, 2 ½ cups (315 g) all–purpose flour, 3 tbsp (35 g) granulated sugar, and ½ tsp salt. Knead the dough for 15 minutes using a stand mixer, medium-low speed, using the dough hook attachment. After 15 minutes, add 3 ½ tbsp (50 g) room temperature unsalted butter. Knead for 10 more minutes, and the dough should become less sticky.
  Let the dough proof in a warm environment for 1 hour and 30 minutes to 2 hours. (The perfect temperature would be from 79F (26 °C) to 84F (29 °C). Cover with plastic wrap.
  
  The dough should double in size. Punch the dough to release the air and add 1 cup (150 g) of dark chocolate chips. Divide it into 6 equal portions or more if you smaller bombs, shape them round.
  Grab one of the doughs and roll it out with a rolling pin or using your hands. Fill a piping bag without a piping tip with slightly over ¾ cups (200 g) of Nutella. Pipe Nutella in the center of the dough (use a spoon instead if you don’t have a piping bag!), pinch the ends of the dough together, keeping the Nutella inside, and place in a prepared tray with parchment paper. Repeat with all the remaining dough.
  
  Proof for 45 more minutes, covered with plastic wrap. Preheat the oven to 355F (180 °C). prepare and egg wash by beating 1 egg with 1 tbsp (15 ml) milk. Brush this mixture all over the brioche and bake for 20-25 minutes, depending on your oven; it might need more time or less time.
  After they come out of the oven, brush ½ tbsp (7 g) unsalted butter over the Nutella bombs.
  
  Enjoy the treat!