In my never ending quest to make all the things sourdough, I have now added Sourdough Nutella Swirls to the repertoire! It helps that it is soon World Nutella Day as well, but that was just the excuse that I needed. These are nutella-y and gooey and delicious, and surprisingly, not overly sweet (I made the dough a little less sweet than I naturally would). Definitely a repeat recipe. They are best the first day, but I’ve been eating them now for 3 days and they are still great!
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup (113 grams) ripe sourdough starter
1 cup milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
1 egg, lightly beaten
1 cup Nutella
1/4 cup chopped hazelnuts, for decorating (optional)
Directions
Combine flour, salt and sugar in a mixing bowl. Make a well in the middle. Heat milk and butter, combine with your sourdough starter, and pour into the well. Add egg and mix until fully combined. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be fairly soft and supple. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
Preheat oven to 400F. Line baking sheet with parchment paper or silpat.
Once the dough has risen, roll it out on a lightly floured surface to about 1/2-inch-thick rectangle. Spread the Nutella evenly over the dough and roll it up jellyroll style and pinch the seam tightly. Using a serrated knife, cut the dough into slices and space the slices out on the prepared baking sheet, approximately 2 inches apart. Cover loosely with a clean dishtowel and let rise for an additional 20-30 minutes. Just before baking, sprinkle on some chopped hazelnuts, if using. Bake for 20-25 minutes.
Remove the swirls from the baking sheet and transfer to a rack to cool. Serve warm, if possible — extra gooey!
