Sourdough Nutella Rolls
Ash Turner
14
4 -
34-40 minutes
Baked Goods
Sourdough Nutella Rolls made with homemade chocolate hazelnut spread "Nutella." Make your dough to sit for 4 hours OR to bulk ferment in the fridge over night for a quick bake in the morning.
Ingredients
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- 2 1/4 kamut or 2 1/2 ap flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter
- 1 cup milk
- 1/2 cup sourdough discard
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- 2 cups hazelnuts
- 2 tbsp vanilla
- 1/4 cup dutch processed cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 tsp salt
- 2 tbsp oil
- 1/2-3/4 cup heavy cream
Directions
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Stir together flour, sugar, baking powder, baking soda and salt. Grate butter on top and mix together to form a crumbly mix.
Add milk and discard, mix to for a cohesive dough. Knead for a few minutes until soft. Place in bowl and let rise for around 4 hours on the counter and then an additional over night ferment in the fridge (optional!).
Roll out, spread Nutella (method below) on the dough. Roll up and slice into thin rolls.
Bake at 350 for 30-35 mins.
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Spread hazelnuts on pan and roast at 350 for 10 mins. Rub in paper towel to remove skins. Blend in food processor with oil until it makes a butter consistency.
Add remaining ingredients except cream. Continue blending and add cream slowly an as needed. I like our spread nuttier so I didn’t blend until smooth but you can stop at whatever consistency you prefer!
