CINNAMON TWIST KNOTS
Soft, fluffy, doughy - a delicious treat!
Soft, fluffy, doughy - a delicious treat!
INGREDIENTS
1 package dried yeast (2 ¼ teaspoon)
5 3/4 - 6 1/4 cups flour (14-15 dl)
1/2 tsp salt
150 g butter (softened)
2 cups and 4 tsp milk (5 dl)
1/2 cup Swedish syrup (1 dl)*
1 package dried yeast (2 ¼ teaspoon)
5 3/4 - 6 1/4 cups flour (14-15 dl)
1/2 tsp salt
150 g butter (softened)
2 cups and 4 tsp milk (5 dl)
1/2 cup Swedish syrup (1 dl)*
Blend dried yeast with flour (save a little for later when kneading the dough).
Melt butter in a pan, add milk and warm it to 104F (40 C), use a thermometer to get exactly right temperature.
Mix together flour, salt and syrup and add to the warm liquid.
Blend well, either by hand or by using a food processor to a shiny and smooth dough that doesn’t stick to the bowl, approximately 5 minutes.
Let the dough rise under towel for about approximately 30 min.
Melt butter in a pan, add milk and warm it to 104F (40 C), use a thermometer to get exactly right temperature.
Mix together flour, salt and syrup and add to the warm liquid.
Blend well, either by hand or by using a food processor to a shiny and smooth dough that doesn’t stick to the bowl, approximately 5 minutes.
Let the dough rise under towel for about approximately 30 min.
Filling
75 g soft butter
4 tbs sugar
1 tbs cinnamon
75 g soft butter
4 tbs sugar
1 tbs cinnamon
Put the dough on the table and knead it well with your hands before rolling it, add a little bit extra flour if the dough is sticky and knead to a soft, non sticky.
Divide the dough into two sections and roll out each into a rectangular shape of about 10 x 18 inches
(25 x 45 cm).
Spread butter and sprinkle sugar and cinnamon on each square, don't be afraid to sprinkle extra, more yummy!
Roll together from the long side and cut in 18-20 pieces.
Place each piece on the side that was cut into a paper cupcake wrapper and place on baking sheet.
Divide the dough into two sections and roll out each into a rectangular shape of about 10 x 18 inches
(25 x 45 cm).
Spread butter and sprinkle sugar and cinnamon on each square, don't be afraid to sprinkle extra, more yummy!
Roll together from the long side and cut in 18-20 pieces.
Place each piece on the side that was cut into a paper cupcake wrapper and place on baking sheet.
Repeat with the second square.
Cover and raise for 30 minutes.
Put the oven on 450F (225).
Cover and raise for 30 minutes.
Put the oven on 450F (225).
Topping
Egg
Pearl sugar**
Egg
Pearl sugar**
Whisk together egg and brush the tops, sprinkle pearl sugar on top.
Bake in oven about 5-8 minutes or until golden brown. Cool on rack under towel.
Bake in oven about 5-8 minutes or until golden brown. Cool on rack under towel.
* Anna says you can substitute 3/4 cup sugar and 1/4 maple syrup for the Swedish syrup or "sirap".
** A specialty sugar that is larger than usual - you could use turbinado or just skip this step.
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