Cinnamon and cardamom yeast knots

Ingredients for yeast dough:

• 540 g wheat flour for yeast dough 3 ½ cups of
• 250 ml + 1 tablespoon of
• 15 ml

80 g of fine sugar for baking 6 tablespoons of 15 ml each

¾ teaspoon of salt 4.5 g

10 g dry yeast or 20 g fresh yeast

80 g butter, melted 5 ¾ tablespoons (15 ml)

250 ml milk 250 g

2 large eggs 1 egg 63-73 g

Combine the wheat flour with the dry yeast (with fresh yeast, first make a starter). Add the remaining ingredients and knead, adding the melted butter at the end. Knead the dough until soft and elastic. Place the dough in a floured bowl and set aside in a warm place, covered with a kitchen towel, until doubled in size (this will take about 1.5 hours).

After this time, roll out the dough into a large rectangle measuring approximately 50 x 36 cm, lightly dusting the work surface and rolling pin with flour to prevent sticking. Spread the prepared rectangle with the cinnamon-cardamom filling (recipe below), covering it with 2/3 of the rolled-out dough. Then, fold the dough in thirds like a letter, dividing the long side (50 cm) by three. After folding, you will have a rectangle measuring approximately 36 x 17 cm. Position the dough so that the long side (36 cm) is closest to you. Roll out the dough again very carefully, increasing the length of the shorter side to about 23 cm. With a sharp knife, cut the dough across the long side into strips about 3 cm wide (you should have 12 equal strips). Then, gently roll out or stretch each strip to make it longer and cut it lengthwise into thirds, leaving one end uncut. Braid the strips and then twist them into knots – twist each braid onto itself, starting from the uncut end.

Place the prepared buns on two baking sheets lined with baking paper. Cover with a kitchen towel or plastic wrap and let rise for about 40 minutes (or until doubled in size). Just before baking, brush with beaten egg.

Place the risen buns in an oven preheated to 180°C and bake for about 23-25 ​​minutes, preferably with top and bottom heat. Remove from the oven and let cool. It's optional, but you can also glaze the baked buns.

AI generated graphics ↓

Ingredients for the cinnamon-cardamom filling:

75 g butter, very soft 5⅓ tablespoons (15 ml capacity)

125 g light brown muscovado sugar 9 1/2 tablespoons (15 ml)

2 tablespoons ground cinnamon 14 g

2 teaspoons ground cardamom 4 g

Place all ingredients in a mixer bowl and blend until smooth. You can also mix with a spoon or spatula.

1 beaten egg, for brushing 63-73 g

Method for bread machine owners:

Place all ingredients in the machine in the following order: liquid, dry, and finally dry yeast. Set the dough program to knead and rise for 1.5 hours. Once the dough is ready, remove it, knead it briefly, and continue as described in the recipe above.

Enjoy your meal!