- 275g All Purpose Flour ( 2 Cups )
- 200g Fed Sourdough Starter ( 3/4 Cup Stirred Down )
- 125g Milk ( 1/2 Cup )
- 75g Plain Yogurt ( 1/4 Cup )
- 5g Kosher Salt ( 1Tsp )
- Splash of Milk Prior to Baking
- 71g Salter Butter Softened ( 5 Tbsp. )
- 56g Sugar ( 1/4 Cup )
- 85g Hazelnut Spread ( 1/2 Cup )
- 1/4tsp Cardamom
- 1/4 Cup Crushed Roasted Hazelnuts
- Mix all the dough ingredients together in a large bowl. The dough will be slightly tacky or sticky.
- Cover dough bowl with foil to limit air flow.
- Rise slowly either at room temp. for approximately 4-6 hours or in the fridge for 2-3 days. ( I use a combination of both. About 5 hours room temp then 1-2 days in the fridge. ) NOTE: If rising in the fridge for a long period of time ensure you rotate the dough every day to prevent drying. Dough should grow about 1.5x original size.
- When dough has finished rising, prepare filling by mixing all the filling ingredients in a bowl and combining well.
- Scrape the dough onto a floured counter. Flour the top of the dough and press it into a 10×13 rectangle.
- Flour the top and flip it over. Then lightly flour again, gently brushing the flour across the surface. This prevents the dough from being too sticky.
- Spread the filling over the top of the dough leaving about 1/2 inch of empty space along the short sides. Sprinkle hazelnuts over the filling.
- Wet fingers and dampen the 1/2 inch gap left on both short sides to help the dough stick.
- Roll the dough into a log starting with the short side, let the dough rest on the seam for a few minuets.
- Line a loaf pan with parchment paper.
- Using a sharp knife cut the log down the center long ways.
- Cross the two halves over each other to form and “X”.
- Twist the strands under one another to to form a twist shape. ( See Image Below )
- Pinch ends together. Using a bench scrapper or a spatula, scoop the twisted dough up and place it in the loaf pan. The long twist will scrunch up at this point to fit in the pan.
- Cover and allow it to proof at room temp for about 1 hour or in the fridge for 8-10 hours.
- Preheat oven to 375F.
- Brush loaf with milk and sprinkle more cardamom over the top if you want.
- Bake uncovered for 60 min. Ensure internal temp reaches at least 190F.
- Remove and allow it to cool for 30 min. Remove from pan and peal back parchment paper and enjoy.
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