Sourdough Nutella Knots

Sourdough Nutella Knots
Indulge your taste buds in a culinary journey with our latest creation – Sourdough Nutella Knots. This recipe explores the irresistible combination of tangy sourdough and the velvety richness of Nutella, resulting in a heavenly treat that's sure to satisfy your sweet cravings.



  • 215g active sourdough starter
  • 170g lukewarm milk
  • 55g butter, softened
  • 1 large egg
  • 380g bread flour
  • 50g caster sugar
  • 10g salt


  • 1 Jar of Nutella

Egg Wash

  • 1 egg
  • 1 tbsp milk
  • pinch salt


Combine the sourdough starter, lukewarm milk, softened butter, egg, flour and caster sugar in a mixing bowl (don't add the salt yet). Mix until the flour is moistened and the dough forms a sticky, cohesive mass. This can be done using a low-speed stand mixer for 2 to 3 minutes or by using your danish dough whisk.

    Cover the dough and let it rest for 30 minutes, allowing an autolyse period.

    After the autolyse period, incorporate the salt into the dough and knead until the dough becomes smooth, supple, and slightly soft and tacky.

    Cover the dough and let it rest in a warm place for 4 hours. Throughout this resting period, perform three to four stretch and folds in the bowl, aiming for one per hour. This enhances the dough's strength and elasticity

    Transfer the dough onto a lightly greased or floured work surface and gently press or roll it into a large rectangle.

    Using a spatula, spread the Nutella across the dough.

    Fold the dough into 3rds like a letter along the long edge.

    Grease a muffin tin with a light spray of oil. 

    Slice the dough shape into 12 even pieces and the cut each piece in half leaving 1cm still connected at the top. Working quickly, take each strand and twist them around each other like a braid. Press the edges together at the bottom. Gently roll the dough into a circle and place into a greased muffin tin. This step can get a little messy as the Nutella oozes from the dough.

    Cover the muffin tin and let the knots rise for 2 to 3 hours until they become puffy.

    Baking option A (same day): Preheat the oven to 200°C. Brush lightly with egg wash. Place the knots inside and bake for approximately 15-20 minutes until golden brown.

    Baking option B (overnight): Cover the pan and refrigerate it overnight (within a maximum of 24 hours). Remove from the refrigerator and let the knots come to room temperature. Bake as per step 11. This method helps to develop the tangy sourdough flavour that makes these knots truly amazing!

    Remove the Sourdough Nutella Knots from the oven, and allow to cool slightly. These scroll are best enjoyed warm. We're sure they won't last in the house for long, but if you need to freeze them, place into ziplock bags and they will last a few months in the freezer.

    Happy Baking!

      Back to blog