Sunday scent: fluffy cinnamon knots for a cozy coffee break
ml ml milk (plus 3 to 4 tablespoons for brushing)
Ingredients · Servings 12
- 200 ml milk
- 21 g fresh yeast
- 3 Bio-No
- 550 g flour
- 50 g sugar
- 0.5 tsp Cardamom
- Salt
- 200 g Butter
- 120 g Butter
- 80 g muscovado sugar
- 1 tsp cinnamon
- 0.5 tsp vanilla paste
- 2 El Hagelzucker
Method · 1 h 20 min
- Warm 200 ml of milk until lukewarm. Crumble the yeast into the milk and stir until dissolved. Place the yeast mixture, 2 eggs, flour, sugar, cardamom, and a pinch of salt in a mixing bowl and knead with the dough hook of a stand mixer (or hand mixer) for 10–15 minutes until a shiny, soft dough forms. Cover the dough and let it rise in a warm place for 1 hour.
- Flatten cold butter between two sheets of baking paper and roll it out to 18x24 cm using a rolling pin. Chill.
- Place the dough on a lightly floured work surface and roll it out into a 20x30 cm rectangle. Place the butter block in the center of the dough, leaving a 2-3 cm border around the edges. Press the butter block into the dough with your fingertips. Starting from the right short edge, fold the dough lengthwise over by one-third, then fold the left side over, so that there are three layers of dough. Press the open edges together and turn the dough 90 degrees.
- Roll out the dough into a 40x30 cm rectangle. Fold the bottom third of the dough from the short side towards the center, then fold the top third over it, so that there are three layers of dough. Remove any excess flour with a brush. Wrap in cling film and chill for 20 minutes.
- Roll out the dough into a 40x30 cm rectangle. Fold each of the short sides towards the center so that the edges meet. Fold the dough over at the seam, so that there are 4 layers of dough. Cover and chill for 20 minutes.
- Cream together warm butter, sugar, cinnamon, vanilla paste and a pinch of salt.
- Roll out the dough to a 42x42 cm rectangle and spread with the butter-cinnamon filling. Fold the dough in half lengthwise and cut into 12 strips (each 3.5 cm wide). Cut each strip into 3 strands, being careful not to cut through the folded edge. Loosely braid the strands, then roll up the braid and place it on a baking sheet lined with parchment paper. Let it rise for 1 hour.
- Whisk the remaining egg with the remaining milk (3-4 tablespoons) and brush the knots with the mixture. Sprinkle with pearl sugar and bake in a preheated oven at 200°C (Gas Mark 3, 180°C fan) for 15-18 minutes.
Bio-Owner (Class M)
gg flour (plus some flour for dusting)
gg Butter (called)
g g Butter (zimmerwarm)
