If you like bread recipes these knots are a must-try for you. Making these beautiful dough knots is much easier than it looks. Easy rich yeast dough is filled with your favorite filling, cut into strips, and tied into knots. There’s no room for mistakes, every knot is perfect in its way. Soft and fluffy dough bursting with flavor perfectly served warm right after taking them out of the oven.
We enjoyed these four ways of filling the knots, the cheese, Nutella, cinnamon, and walnuts but the options are endless, either savory or sweet. Use your favorite fillings to have different knots each time. They are great for breakfast, part of lunch boxes, or simply as snacks during the day as they are great to take with you on the road.
How to make knots 4 ways
Begin by preparing the dough. In a medium bowl, stir fresh yeast with sugar until it liquefies. Then, stir in the lukewarm milk, followed by the egg and melted butter.
In a large bowl, whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading until the dough pulls away from the edges of the bowl. Shape the dough into a ball. Sprinkle oil onto a clean bowl, place the dough inside, and cover it with plastic wrap. Let it rest for about 1 hour at room temperature (in a warm space) until it has doubled in size.
While the dough rises, prepare your desired fillings.
How to shape the knots
On a floured surface, use a rolling pin to roll the dough into a rectangle about 12×18 inches (30x45cm).
Cinnamon Knots
For the cinnamon filling, mix butter with sugar and cinnamon. Spread this mixture over half of the dough. Fold the dough lengthwise and cut it into 12 strips. Twist each strip into a spiral and tie it into a knot. Place the knots on a parchment paper-lined baking sheet. Cover them with a kitchen towel and let them rest for 30 minutes. Then, preheat the oven to 350°F (180°C). Brush the knots with beaten egg and bake for 12-15 minutes until golden.
Nutella Knots
For the Nutella filling, simply replace the cinnamon filling with Nutella and repeat the same process as above.
Walnut and Apricot Knots
For the walnut and apricot filling, spread apricot jam on half of the dough, sprinkle sugar on top, and then add the ground walnuts. Follow the same process as for the cinnamon ones.
Cheese Knots
For the cheese filling, brush the dough with beaten egg. Spread cheese on half of the dough and add garlic and herbs on top. Follow the same process as for the cinnamon ones.
While re baking, melt butter over low heat, add garlic, parsley, and salt, and cook for 1 minute. Brush the knots with the butter mixture right after they are out of the oven. Enjoy these delicious treats!
Hope you’ll give these knots a try and enjoy! If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you. Enjoy!
For more bread treats check our full collection of Bread Recipes.
YOU MAY ALSO LIKE:
Homemade Crescent Rolls
Cinnamon Rolls
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Knots 4 ways
Ingredients
Knots Dough
- 2 ¼ cups (280g) all-purpose flour
- 1/2 tsp (2g) salt
- 2/3 cup (160ml) lukewarm milk
- 1 tbsp (15g) sugar
- 15 g fresh yeast (1 tsp active dry yeast)
- 2 tbsp (30g) melted butter
- 1 egg , beaten
Cinnamon Filling
- 3 tbsp (42g) , melted butter
- 1/4 cup (50g) sugar
- 2 tsp (6g) cinnamon
Nutella Filling
- 1/3 cup (100g) Nutella
Garlic Cheese
- 1 tsp (3g) garlic powder
- 1 cup (100g) matured cheddar cheese , grated
- Dried herbs (parsley/oregano/basil etc)
Apricot jam +walnuts
- 2/3 cup (80g) walnuts , ground
- 3 oz (90g) jam
- 2 tbsp (30g) sugar , to sprinkle over filling
- sugar for sprinkeling on top
For brushing
- 1 egg , beaten
Instructions
Prepare the dough.
- In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg and melted butter.
- In a large bowl whisk together flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
- While the dough rises, prepare your desired filling.
- On a floured surface, using a rolling pin, roll the dough into a rectangle of about 12×18 inches (30x45cm).
For the cinnamon filling.
- Mix together butter with sugar and cinnamon. Spread on half of the dough.
- Fold the dough lengthwise and cut it into 12 strips.
- Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
- Cover with a kitchen towel and let the knots rest for 30 minutes.
- Preheat oven to 350F (180C).
- Brush the knots with beaten egg.
- Bake the knots for 12-15 minutes until golden.
For Nutella filling.
- Simply replace the cinnamon filling with Nutella and repeat the same process as above.
For walnut and apricot filling.
- Spread apricot jam on half of the dough. Sprinkle sugar on top and then add the ground walnuts.
- Fold the dough lengthwise and cut it into 12 strips.
- Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
- Cover with a kitchen towel and let the knots rest for 30 minutes.
- Preheat oven to 350F (180C).
- Brush the knots with beaten egg. Sprinkle sugar on top.
- Bake the knots for 12-15 minutes until golden.
For cheese filling.
- Brush the dough with beaten egg. Spread cheese on half of the dough and add garlic and herbs on top. Fold the dough lengthwise and cut it into 12 strips.
- Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
- Cover with a kitchen towel and let the knots rest for 30 minutes.
- Preheat oven to 350F (180C).
- Brush the knots with beaten egg.
- Bake the knots for 12-15 minutes until golden.
- While they are baking, melt butter over low heat, add garlic, parsley and salt cook for 1 minute. Brush the knots with butter mixture right after they are out of the oven.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Proportions at the end should be given out, also baking time feels like it should be longer. Looks tasty though.
Thank you so much for another winning recipe. I tried the cheese and garlic version and it came out perfectly. I had to use fresh garlic paste instead of garlic powder but it worked fine.
Hi all,
How are these stored? Can the cheese version be stored in freezer?
Many thanks!
Definitely. You can freeze all of these. Hope you will try them out:)