Sourdough Chocolate Knots with Nutella
Jump to VideoThese sourdough chocolate knots with Nutella are a hybrid of your classic sourdough chocolate rolls and Swedish cardamom knots, without the complex steps. Using Nutella or any chocolate spread, these knots skip the fuss of making a filling, offering a simple yet indulgent treat.
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Equipment
- 1 stand mixer with a hook attachment
- 1 baking mat or parchment paper
- 1 Mixing bowl
- 1 kitchen scale or measuring cups and spoons
- 1 plastic wrap or damp tea towel
- 1 Dough scraper or a very sharp knife for dividing the dough
- 1 Pastry brush for egg wash, optional
Ingredients
For Sweet Stiff Starter (using 1:3 ratio)
- 143 grams all-purpose flour
- 51 grams water
- 41 grams soudough starter active
- 25 grams sugar
For Dough
- 360 grams bread flour
- 240 grams sourdough starter sweet stiff starter
- 120 grams milk whole milk is best
- 100 grams butter unsalted, if using salted, adjust the salt!
- 80 grams all-purpose flour
- 25 grams sugar
- 5 grams salt
- 2 eggs
Instructions
- Combine the bread flour, all-purpose flour, sugar, milk, salt, eggs, butter, and (sweet) active sourdough starter in a bowl of a stand mixer. Use the dough hook attachment and mix until the dough becomes smooth and a bit glossy. This might take up to 20 minutes. The dough will be wet; resist the urge to add extra flour.
- Cover the dough with a lid, plastic wrap, or a damp towel and let it sit in a warm spot for bulk fermentation. This step takes about 6-8 hours. After this period, chill the dough in the fridge for 1-2 hours to firm up, making it easier to shape.
- On a floured surface, roll the dough into a thin rectangle. Spread approximately 6 tablespoons of Nutella over half of the dough, then fold the other half over.
- Use a pizza wheel, a bench scraper, or a sharp knife to cut the dough into 28 strips. Swirl each strip into a knot, tucking the end underneath.
- Place the knots on a piece of parchment paper or a baking mat. Cover them with a damp tea towel and let them rise in a warm spot until they become a bit puffy, which should take about 3-5 hours.
- Preheat your oven to 350°F (about 180°C). Beat an egg yolk with a tablespoon of water to make the egg wash. Brush this mixture over the risen knots to give them a shiny, golden appearance.
- Bake the knots for about 20 minutes or until golden brown. Keep an eye on them since enriched dough can brown quickly. If possible, create some steam in the oven (see my tips below!) or use the steam function to help the knots rise and expand properly. Cool on a wire rack and enjoy!
Video
Notes
- Creating oven steam: Place boiling water in a cast-iron skillet or oven-safe pan in the oven with the knots. This generates steam for softer knots and a better rise.
- Dough consistency: Adjust with a bit more flour if the dough is too sticky. But do that only after you mix the dough for at least 15 minutes! You'll be surprised what mixing does for consistency.
- Rolling dough: Aim for an even thickness with a rolling pin for even baking and texture, much like when making cinnamon rolls.
- Don't overdo it with Nutella: Stick to no more than 6 tablespoons of Nutella or chocolate spread to avoid mess and difficulty in shaping the knots.
- Egg wash for shine and taste: Brush knots with an egg wash before baking for a golden-brown finish, stepping up both look and taste.
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Nutrition
Serving: 1knot | Calories: 115kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 99mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Calcium: 11mg | Iron: 1mg
