Chocolate-Hazelnut Sourdough Coffee Cake Recipe

This chocolate-hazelnut sourdough coffee cake combines rich Nutella filling, brown sugar, cinnamon and tender sourdough dough, all twisted into a stunning snowflake shape. Ideal for festive gatherings, cozy brunches, or as a show-stopping breakfast centerpiece. Serve warm with a dusting of powdered sugar for a deliciously impressive presentation.

Recipe Information

Total Time:

Yield:

16 servings

Ingredients

200 grams whole milk, at room temperature; plus additional for brushing

50 grams granulated sugar

540 grams all-purpose flour

120 grams bubbly, active sourdough starter

2 large eggs plus 1 egg yolk, at room temperature

2 grams vanilla bean paste, divided

110 grams unsalted butter, cut into pieces; at room temperature

5 grams salt

340 grams chocolate-hazelnut spread with cocoa (such as Nutella brand)

70 grams brown sugar

3 grams ground cinnamon

Powdered sugar, for serving

Directions

In a large mixing bowl for a stand mixer, stir together 200 grams milk and granulated sugar until dissolved. Using the dough hook, beat in flour, sourdough starter, eggs, egg yolk and 1 gram vanilla bean paste. Dough will appear shaggy and slightly dry. Let stand, uncovered, for 15 minutes.
Add butter and salt to dough in bowl. Beat on medium until combined and dough begins to pull away from the sides of bowl.
Spray a large, clean bowl with nonstick cooking spray; place dough in bowl. Cover and let stand at room temperature for 8 hours or until dough has doubled in size.
Turn dough out onto a lightly floured surface. Divide dough into 4 equal portions. Gently push each portion together to form a loose ball. On the lightly floured surface, gently place your hands around one ball, then drag the ball on the floured surface toward you. Slightly rotate the ball and drag again until dough ball is smooth and round. Repeat with remaining 3 dough portions. Let rest, uncovered, for 20 minutes.
Meanwhile, for the filling, in a small bowl, stir together chocolate-hazelnut spread and remaining 1 gram vanilla bean paste; set aside. In another small bowl, stir together brown sugar and cinnamon; set aside.
Line a large baking sheet with parchment paper; set aside. Lightly dust a clean work surface with flour. Roll each dough ball into a 10- to 11-inch round.
Transfer one dough round to prepared baking sheet. Spread about one-third of the chocolate-hazelnut mixture on the dough round to within ¼ inch of edge. Sprinkle with about one-third of the brown sugar mixture. Place a second dough round on top, aligning edges. Spread with another one-third of the chocolate-hazelnut mixture; sprinkle with another one-third of the brown sugar mixture. Repeat with another dough round and remaining chocolate-hazelnut mixture and brown sugar mixture. Place remaining dough round on top, aligning edges. Place a 3-inch diameter drinking glass, jam jar or bowl in center of top round.
Using a pizza cutter or sharp knife, cut 16 even wedges from outer edge to center. Pick up 2 wedges; twist them twice in opposite directions (left one twisted to the left and the right twisted to the right). Pinch the ends together and slightly tuck under. Repeat with remaining wedges to create a snowflake shape.
Loosely cover and let rest for 1 to 2 hours at room temperature or until dough is slightly puffed. During the last 20 minutes, preheat oven to 350°F.
Lightly brush dough with additional milk. Bake for 20 to 24 minutes or until top is lightly golden brown and bottom is golden brown. Use parchment paper to transfer coffee cake to a wire rack to cool. Sprinkle with powdered sugar before serving, if desired.