Saturday Morning Cinnamon Knots
Serves 12Prep 40m · Cook 18mBrunchBaking
My grandmother tied dough knots faster than I could untie my shoes, and she never once looked down at her hands. The rule in her kitchen was that the first knot out of the oven went to whoever set the table without being asked. I set a lot of tables the year I turned nine.
Ingredients
- 1 cup whole milk, warmed to lukewarm
- 2 1/4 teaspoons active dry yeast
- 1/3 cup sugar
- 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon ground cardamom
- 3/4 teaspoon fine salt
- 6 tablespoons soft butter, plus 4 tablespoons very soft butter for the filling
- 1 large egg
- 1/3 cup sugar mixed with 1 tablespoon ground cinnamon (filling)
- 1 egg beaten with a splash of milk, for brushing
- Pearl sugar or coarse sugar, for topping
Instructions
- Stir the yeast and a pinch of the sugar into the warm milk and let it foam, about 5 minutes.
- Combine the flour, remaining sugar, cardamom, and salt in a large bowl. Add the milk mixture, 6 tablespoons butter, and the egg. Mix, then knead until smooth and springy, 8 to 10 minutes.
- Cover and let rise until doubled, about 1 hour.
- Roll the dough into a 12-by-20-inch rectangle. Spread with the very soft butter and sprinkle evenly with the cinnamon sugar.
- Fold the rectangle in thirds like a letter. Cut into 12 strips, twist each strip, and tie it loosely into a knot, tucking the ends under.
Recipe by Astrid N.