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Recipes // Desserts // Cinnamon Knots

Cinnamon Knots

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Makes sixteen 4-inch rectangular buns

Dough Ingredients:

  • 1/3 cup/75 grams warm tap water, about 100˚F
  • 3 teaspoons/9 grams fine granulated active dry
  • or instant yeast
  • 3 cups/400 grams unbleached bread flour
  • (spoon into a dry-measure cup and level off)
  • 2 tablespoons/30 grams sugar
  • 1 teaspoon/6 grams fine sea salt
  • 10 tablespoons/1 1/4 sticks/140 grams unsalted
  • butter, cold and cut into 10 pieces
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1/3 cup sour cream, at room temperature
  • 2 teaspoons vanilla extract

Cinnamon Sugar Ingredients:

  • 1 cup/200 grams sugar
  • 1 teaspoon ground cinnamon
  • Two cookie sheets or jelly-roll pans, lined
  • with parchment paper or foil

Directions:

  1. For the dough, whisk the water and yeast together in a medium bowl and set aside.
  2. Combine the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade and pulse a couple of times to mix. Add the butter and pulse at 1-second intervals until the butter is reduced to pieces no larger than 1/4 inch, 6 to 8 pulses.
  3. Whisk the egg, yolk, sour cream, and vanilla into the yeast mixture and add to the work bowl. Pulse several times until the dough just begins to form a ball.
  4. Invert the dough to a floured work surface and carefully remove the blade. Fold the dough over on itself several times to incorporate any dry bits don’t overdo it or the butter will start to melt. Form the dough into a rough square and drop it into an oiled bowl. Cover it with plastic wrap and let it ferment until it just starts to puff, 1 to 2 hours.
  5. Invert the dough to a floured work surface and press it into a square. Slide the dough to a floured cookie sheet and cover it with plastic wrap. Chill the dough until it is firm, about 1 hour—you can leave the dough refrigerated overnight if you wish.
  6. To roll the dough, mix the cinnamon sugar. Cover the work surface with 1/3 cup of the cinnamon sugar and place the dough on it. Sprinkle another 1/3 cup of the cinnamon sugar on the dough. Roll the dough to a 12 x 16-inch rectangle and sprinkle it with half the remaining 1/3 cup cinnamon sugar. Fold one of the 12-inch sides over to meet the opposite edge to make a 6 x 16-inch rectangle.
  7. Sprinkle the remaining cinnamon sugar under and on the dough and roll the dough to an 8 x 16-inch rectangle. If the dough is starting to soften too much to handle, slide it onto a cookie sheet and chill it for 1 hour.
  8. To form the buns, use a pizza wheel to cut the dough into two 4 x 16-inch rectangles. Cut the 16-inch edge of each into 2-inch lengths, making eight 4 x 2-inch buns from each strip of dough. Use the pizza wheel to make a slash about 1 1/2 inches long in the center of each running the long way. To knot the buns, pass the top or bottom of the rectangle of dough through the slashed center and pull it to form a rectangle again. Place the knots on one of the prepared pans as they are formed, keeping them 2 inches apart on all sides.
  9. Cover the pans with plastic wrap and let the buns proof until they just start to puff, 30 to 45 minutes. About 20 minutes in, set racks in the upper and lower thirds of the oven and preheat to 400˚F.
  10. Place the pans in the oven and immediately lower the temperature to 375˚F. After 10 minutes, switch the bottom pan to the upper rack and vice versa, turning the pans from back to front at the same time. Bake the buns until risen, firm, and light golden, 10 to 15 minutes longer. Cool the buns on a rack and serve them the day they are baked.
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