These Cinnamon and Cardamon Knots are perfect for cold winter nights, the spices used in this enriched bread add such a nice warmth. This is a nice way variation on a classic Cinnamon Roll, the plaiting stage can be difficult at first but the more you practise the easier it will become! They are even better when they are warm with a hot drink.
This recipe was inspired from: https://www.gozney.com/blogs/recipes/cinnamon-buns-recipe
Ingredients:
Dough:
300g Strong White Flour
25g Caster Sugar
7g Fast Action Yeast
5g Salt
100g Soften Butter
100ml Milk
1 x Egg
Cinnamon and Cardamon Filling:
75g Soften Butter
125g Soft Brown Sugar
1 Tsp Ground Cinnamon
1 Tsp Ground Cardamon
Egg Wash:
1 x Egg
2 Tbsp Milk
1. Heat the milk in a pan or in a microwave until the milk starts to simmer. Once simmering remove from the heat and leave to cool until the milk reaches body temperature.
2. Place the strong white flour, fast action yeast, salt and caster sugar into a large mixing bowl. Mix the ingredients so they become evenly distributed.
3. Next add the softened butter, milk and egg. Turn on a stand mixer with a dough hook attachment and start mixing the ingredients.
3. Knead the dough for 5-8 minutes (or 10-15 minutes by hand) until you get a smooth, glossy dough.
4. Cover the bowl with cling film and leave the dough to prove in the fridge overnight. This will make the dough easier to handle later on.
5. To make the Cinnamon and Cardamon Filling place the softened butter and soften sugar into a bowl and mix until the mixture starts to become paler.
6. Next, add the Ground Cinnamon and Ground Cardamon into the butter and sugar mixture. Mix until the spices have been evenly incorporated throughout the mixture.
7. Remove the dough from the fridge and place it on a floured work surface. Then, knock back the dough to remove any large air bubbles.
8. Roll the dough into a large rectangle that is roughly 40cm x 30cm.
9. Now spread the Cinnamon and Cardamon Filling over the dough.
10. Fold 1/3 of the dough (the side that is closest to you) over itself then fold the top 1/3 over the side you have just folded.
11. Cut the ends off the dough rectangle and then cut the dough into 12 strips that are roughly 3cm in length.
12. Carefully cut twice down the length of each strip to make three strands.
13. Plait the 3 strands of dough and roll them up to form a ball. A three-strand plait can be done by bringing the right stand into the middle, then bringing the left strand into the middle and then bringing the right strand into the middle. Repeat this technique until the dough the been plaited to the bottom.
14. Place the knot balls into a greased muffin tin.
15. Cover and leave the knots to prove for 1 hour.
15. Meanwhile, the knots are proving, preheat the oven to 180C/350F/Gas Mark 4.
16. To make the egg wash, add the egg and milk into a small bowl and mix.
17. Brush the knots with egg and bake for 15-18 minutes.
18. Once baked remove the knots from the oven. The knots should be a nice golden brown colour. Decorate with a dusting of icing sugar (optional).
