Knots 4 ways

Knots 4 ways

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If you like bread recipes these knots is a must try for you. Making these beautiful dough knots is much easier than it looks. Easy rich yeast dough, filled with your favorite filling, cut into strips and tied into knots. There’s no room for mistakes, every knot is perfect in his own way. Soft and fluffy dough bursting with flavor, perfectly served warm right after taking them out of the oven.

 

We really enjoyed these four ways of filling, 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, or part of lunch boxes, or simply as snacks during the day as they are great to take with you on the road. Hope you’ll give them a try and enjoy!

 

Related Posts:
Homemade Crescent Rolls
Cinnamon Rolls
Estonian Kringle

 

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Ingredients
  • Makes 12 knots
  • Knots Dough
  • 2 1/4 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
Directions
  1. 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.
  2. 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.
  3. While the dough rises, prepare your desired filling.
  4. On a floured surface, using a rolling pin, roll the dough into a rectangle of about 12x18 inches (30x45cm).
  5. For the cinnamon filling. Mix together butter with sugar and cinnamon. Spread on half of the dough.
  6. Fold the dough lengthwise and cut it into 12 strips.
  7. Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
  8. Cover with a kitchen towel and let the knots rest for 30 minutes.
  9. Preheat oven to 350F (180C).
  10. Brush the knots with beaten egg.
  11. Bake the knots for 12-15 minutes until golden.
  12. For Nutella filling. Simply replace the cinnamon filling with nutella and repeat the same process as above.
  13. For walnut and apricot filling.  Spread apricot jam on half of the dough. Sprinkle sugar on top and then add the ground walnuts.
  14. Fold the dough lengthwise and cut it into 12 strips.
  15. Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
  16. Cover with a kitchen towel and let the knots rest for 30 minutes.
  17. Preheat oven to 350F (180C).
  18. Brush the knots with beaten egg. Sprinkle sugar on top.
  19. Bake the knots for 12-15 minutes until golden.
  20. 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.
  21. Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
  22. Cover with a kitchen towel and let the knots rest for 30 minutes.
  23. Preheat oven to 350F (180C).
  24. Brush the knots with beaten egg.
  25. Bake the knots for 12-15 minutes until golden.
  26. 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.
Nutrition facts 1 Serving out of 12 - Calories:164, Fat:5.7g, Saturated Fat:3.3g, Carbohydrates:24.8g, Sugar:6.1g, Fiber:1.2g, Protein:3.9g, Cholesterol:27mg, Sodium 112mg 5%, Vitamin D 5mcg 23%, Calcium 29mg 2%, Iron 1mg 8%, Potassium 66mg 1%, daily percent values are based on a 2000 calorie diet

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