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
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 12x18 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.
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