Sourdough Chocolate Hazelnut Bows
Indulge in the irresistible charm of Sourdough Chocolate Hazelnut Bows—where beauty meets decadence. These soft, pillowy rolls are made with a rich sourdough dough, enhanced by the nutty warmth of browned butter and a hint of vanilla. Each roll is elegantly shaped into a bow, generously filled with velvety Nutella, and baked to golden perfection. But the indulgence doesn’t stop there—a luxurious cream cheese frosting cascades over the top, for the ultimate finishing touch. Perfect for gifting or your next Galentine’s party, these stunning treats will steal the show and leave everyone asking for seconds.
*As an amazon affiliate, this post may contain affiliate links. Which means I may receive a commission for qualifying purchases. I will only recommend products that I personally love and use.*
Tools and Equipment Needed:
• Small mixing bowl or medium Pyrex (for the starter)
• Medium saucepan (to brown butter)
• Large mixing bowl or stand mixer with dough hook
• Plastic wrap or damp kitchen towel
• Baking sheet
• Parchment paper
• Rolling pin
• Pastry brush
• Knife or bench scraper
• Spatula
• Whisk or electric hand mixer (for frosting)
• Cooling rack
1. Sweet Stiff Starter
Prepare the night before mixing your dough.
Baker’s Schedule: Mix stiff sweet starter- 8:00 PM
Ingredients:
• 15g ripe sourdough starter
• 37g water
• 75g bread flour
• 20g granulated sugar
Instructions:
Step 1. In a small bowl, mix all ingredients until a stiff dough forms. Knead with hands if necessary for a minute.
Step 2. Cover loosely with plastic wrap and leave at room temperature (78–80°F) for 8–12 hours until doubled in size.
Tip: If your kitchen is cold, place the bowl in the oven with the light on. Use a baking sheet underneath to avoid overheating.
Mixing the Dough
Baker’s Schedule: Day1: Mix dough- 8:00 AM
Wet Ingredients:
• 125g sweet stiff starter (doubled overnight)
• 4 tbsp (57g) browned butter (cool but runny)
• 3/4 cup (180g) whole milk, slightly warmed
• 1 large egg
• 1 tsp beetroot powder (optional for coloring) I used Suncore Foods red beet powder linked here https://amzn.to/4fOMF7C
• 1 tsp vanilla extract
• 1/3 cup + 2 tbsp (75g) granulated sugar
Note: you can also use melted butter that is cooled to room temperature and skip browning. Make sure butter isn’t too hot or it will kill your starter.
Dry Ingredients:
• 3 1/2 cups (400g) all-purpose flour
• 1 1/2 tsp (10g) sea salt
Instructions:
Step 1: Brown the Butter
1. In a medium saucepan, melt butter over medium-low heat, stirring constantly. Continue cooking until the butter turns golden and smells nutty.
2. Transfer to a bowl to cool completely.
Step 2: Mix Wet Ingredients
1. In your stand mixer bowl, add together the sweet stiff starter, browned butter, milk, vanilla, sugar, beetroot powder (if using), and egg. Whisk and dissolve together as much as possible.
Step 3: Add Dry Ingredients
1. Kneading on setting 1with your stand mixer or mixing with your hands, incorporate all of your dry ingredients.
Step 4: Knead the Dough
1. Knead by hand or in a stand mixer on low for 8–10 minutes, until smooth and elastic.
3. First Rise (Morning to Afternoon)
1. Transfer the dough to a lightly greased bowl and cover with plastic wrap or a damp towel.
2. If kneading by hand, perform 3 sets of stretch-and-folds at 30-minute intervals to build structure. (Skip this step if using a stand mixer.)
3. Let the dough rise at room temperature (75–79°F) for 8 hours, until puffy and showing signs of fermentation.
- Cover dough with plastic wrap, and refrigerate dough overnight.
4. Shaping and Filling
Baker’s Schedule: Day 2: Shape and proof “bows”- 8:00 AM
Step 1: Prepare the Chocolate Hazelnut Filling
• Slightly warm 1 cup (280g) chocolate hazelnut filling in the microwave for 10–15 seconds to make it easier to spread. For a healthier spread option, you can find this Nutella alternative linked here https://amzn.to/427X8aX.
Step 2: Divide the Dough
1. Let dough rest at room temperature for 1 hour. Transfer the risen dough to a lightly floured surface.
2. Divide into 12 equal portions (about 65–70g each).
3. Roll each portion into a ball, cover loosely with a towel, and let rest for 10 minutes.
Step 3: Shape the Bow Rolls
1. Roll each dough ball into a 4×4 round circle.
2. Spread a dollop of Nutella on each side of the lower half of the circle, leaving a 1/2 inch border.
3. Fold the top half of the circle over the lower half forming a half circle. Pinch the edges to seal.
4. Cut a small strip in the center of the half circle by making two cuts, then pull the strip and wrap around the center to form the bow. Tuck the strip under the bow. See below for further shaping details.
5. Proof the Bow Rolls
1. Arrange the rolls on a parchment-lined baking sheet, leaving 2 inches of space between them.
2. Cover with lightly greased plastic wrap or a damp towel and proof at room temperature for 1 hour.
6. Bake the Bow Rolls
1. Preheat the oven to 350°F (190°C).
2. Melt 2 Tablespoons unsalted butter. Brush the proofed rolls with melted butter for a softer roll.
3. Bake for 25 minutes, making sure rolls don’t get too brown and lose their pink color.
4. Brush with remaining butter, and cool on a wire rack before frosting.
Note: adding butter will ensure a moist roll, but may cause chocolate hazelnut spread to have more leakage.
Make the Cream Cheese Frosting (optional)
Ingredients:
• 4 oz cream cheese, softened
• 1/4 cup (57g) salted butter, softened
• 1/2 cup (60g) powdered sugar
• 1 tbsp half-and-half
• 1 tsp vanilla extract
Instructions:
1. Beat cream cheese and butter together until light and fluffy (about 2 minutes).
2. Gradually sift in powdered sugar and mix until smooth.
3. Add vanilla and half-and-half, beating until creamy. Adjust consistency with more half-and-half if needed. I used a stiffer frosting to pipe details on my bows.
8. Assemble and Serve
1. Once the rolls are cooled, pipe the cream cheese frosting decoratively on the bows.
2. Optionally, garnish with a dusting of powdered sugar and decorative edible pearls for an extra luxurious finish. I used these pearls linked here https://amzn.to/4gKZqkS.
Enjoy your stunning Sourdough Chocolate Hazelnut Bow Rolls! These fluffy, decadent treats will impress every time.
Click here to view my shop and see what I use to make my recipes!
Joselyn Buehler
Sourdough Chocolate Hazelnut Bows
Ingredients
Sweet Stiff Starter
- 15 g ripe sourdough starter
- 37 g water
- 75 g bread flour
- 20 g granulated sugar
Mixing the Dough
Wet Ingredients:
- 125 g sweet stiff starter doubled overnight
- 4 tbsp 57g browned butter (cool but runny)
- 3/4 cup 180g whole milk, slightly warmed
- 1 large egg
- 1 tsp beetroot powder optional for coloring I used Suncore Foods red beet powder linked here https://amzn.to/4fOMF7C
- 1 tsp vanilla extract
- 1/3 cup + 2 tbsp 75g granulated sugar
- Note: you can also use melted butter that is cooled to room temperature and skip browning. Make sure butter isn’t too hot or it will kill your starter.
Dry Ingredients:
- 3 1/2 cups 400g all-purpose flour
- 1 1/2 tsp 10g sea salt
Make the Cream Cheese Frosting (optional)
- 4 oz cream cheese softened
- 1/4 cup 57g salted butter, softened
- 1/2 cup 60g powdered sugar
- 1 tbsp half-and-half
- 1 tsp vanilla extract
Instructions
Sweet Stiff Starter
- Step 1. In a small bowl, mix all ingredients until a stiff dough forms. Knead with hands if necessary for a minute.
- Step 2. Cover loosely with plastic wrap and leave at room temperature (78–80°F) for 8–12 hours until doubled in size.
- Tip: If your kitchen is cold, place the bowl in the oven with the light on. Use a baking sheet underneath to avoid overheating.
Mixing the Dough
Step 1: Brown the Butter
- In a medium saucepan, melt butter over medium-low heat, stirring constantly. Continue cooking until the butter turns golden and smells nutty.
- Transfer to a bowl to cool completely.
Step 2: Mix Wet Ingredients
- In your stand mixer bowl, add together the sweet stiff starter, browned butter, milk, vanilla, sugar, beetroot powder (if using), and egg. Whisk and dissolve together as much as possible.
Step 3: Add Dry Ingredients
- Kneading on setting 1with your stand mixer or mixing with your hands, incorporate all of your dry ingredients.
Step 4: Knead the Dough
- Knead by hand or in a stand mixer on low for 8–10 minutes, until smooth and elastic.
First Rise (Morning to Afternoon)
- Transfer the dough to a lightly greased bowl and cover with plastic wrap or a damp towel.
- If kneading by hand, perform 3 sets of stretch-and-folds at 30-minute intervals to build structure. (Skip this step if using a stand mixer.)
- Let the dough rise at room temperature (75–79°F) for 8 hours, until puffy and showing signs of fermentation.
- Cover dough with plastic wrap, and refrigerate dough overnight.
Shaping and Filling
- Baker’s Schedule: Day 2: Shape and proof “bows”- 8:00 AM
Step 1: Prepare the Chocolate Hazelnut Filling
- Slightly warm 1 cup (280g) chocolate hazelnut filling in the microwave for 10–15 seconds to make it easier to spread. For a healthier spread option, you can find this Nutella alternative linked here https://amzn.to/427X8aX.
Step 2: Divide the Dough
- Let dough rest at room temperature for 1 hour. Transfer the risen dough to a lightly floured surface.
- Divide into 12 equal portions (about 65–70g each).
- Roll each portion into a ball, cover loosely with a towel, and let rest for 10 minutes.
- Shape your dough into 12 even balls
- Shape your dough into 12 even balls
Step 3: Shape the Bow Rolls
- Roll each dough ball into a 4×4 round circle.
- Spread a dollop of Nutella on each side of the lower half of the circle, leaving a 1/2 inch border.
- Fold the top half of the circle over the lower half forming a half circle. Pinch the edges to seal.
- Cut a small strip in the center of the half circle by making two cuts, then pull the strip and wrap around the center to form the bow. Tuck the strip under the bow. See below for further shaping details.
- Step by step guide to from the “bows”
Proof the Bow Rolls
- Arrange the rolls on a parchment-lined baking sheet, leaving 2 inches of space between them.
- Cover with lightly greased plastic wrap or a damp towel and proof at room temperature for 1 hour.
- “Bows” ready for proofing
Bake the Bow Rolls
- Preheat the oven to 350°F (190°C).
- Melt 2 Tablespoons unsalted butter. Brush the proofed rolls with melted butter for a softer roll.
- Bake for 25 minutes, making sure rolls don’t get too brown and lose their pink color.
- Brush with remaining butter, and cool on a wire rack before frosting.
Note: adding butter will ensure a moist roll, but may cause chocolate hazelnut spread to have more leakage.
Cream Cheese Frosting (optional)
- Beat cream cheese and butter together until light and fluffy (about 2 minutes).
- Gradually sift in powdered sugar and mix until smooth.
- Add vanilla and half-and-half, beating until creamy. Adjust consistency with more half-and-half if needed. I used a stiffer frosting to pipe details on my bows.
Assemble and Serve
- Once the rolls are cooled, pipe the cream cheese frosting decoratively on the bows.
- Optionally, garnish with a dusting of powdered sugar and decorative edible pearls for an extra luxurious finish. I used these pearls linked here https://amzn.to/4gKZqkS.
