Sticky Braided Cinnamon Knots
A delightful, sticky and delicious twist to the usual cinnamon buns. I've included both metric and American measurements for ease of use. Very lightly adapted from recipe by Richard Bertinet published on Gozney.com.
Equipment
- 12 hole muffin pan
Ingredients
For Dough
- ¾ cup (200g) Full Fat Milk
- 2 Eggs, room temperature
- 4¾ cups (600g) Bread Flour/high protein flour
- 4½ tsp. (13g) Active Dry Yeast
- ¼ cup (50g) Fine Granulated Sugar
- 2 tsp, Salt
- 14 Tbsp. (200g) Unsalted Butter
For Filling
- 10½ Tbsp. (150g) Unsalted Butter
- 1¼ cup (250g) Soft Brown Sugar
- 2 tsp Cinnamon
Egg Wash
- 1 Egg, lightly beaten with 2 Tbsp of Milk
Sugar Glaze
- ½ cup (100g) Fine Granulated Sugar
- ½ cup (100g) Water
Instructions
- Start by making the dough. Put the milk and eggs into the bowl of a food mixer then add the flour. Add yeast to one side of the bowl, then add the salt and sugar to the other side. Add the butter.
- Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.
- Form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.
- Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 (11"-¾" x 16½" or 2297mm x 420mm) sheet of paper. (Note: I simply rolled it out to the size of my pastry mat.)
- For the filling, beat the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough.
- With the long side facing you, fold in half lengthways to enclose the filling and slice into 12 strips. Next, use a sharp knife to cut twice down the length of each strip to make three strands. Braid the three strands together. Repeat to make 12 individual braids.
- Take each braid and roll it up along its length to create a knot. Grease a 12 cup muffin pan and place the knots into the tray. Cover and allow to proof for 1 hour.
- Preheat the oven to 375°F (190°C) brush the knots with the egg glaze and pop into the oven. Turn the heat down to 350°F/180°C and bake for 18-20 minutes until golden.
- Meanwhile, make the sugar glaze. Put the sugar and water in a pan and bring to a boil, turn down to a simmer until you have a light syrup. Brush the baked knots with the syrup while still hot and leave to cool before serving.
Notes
- If you do not have bread flour, make you own by simply adding 1 teaspoon of vital wheat gluten to 1 cup of all purpose flour, whisk to combine well.
- Place the prepared muffin pan on top of a cookie baking sheet before baking. This will catch any spills when the knots are baking.
- If you wish, you can garnish the baked cooled knots with icing powder sugar.
- Uneaten bread can be stored in air tight container for a day or two. For longer periods, freeze.