Ingredients for 12 knots:
Dough
- ½ cup Milk, warmed to 40°C (118 mL)
- 2 ¼ tsp dry yeast
- 1 Tbsp Brown Cane Sugar (14 g)
- 3 cups spooned and leveled unbleached white all purpose flour(413 g)
- ½ cup canned Pumpkin Purée (123 g)
- 2 Tbsp softened unsalted Butter (29 g)
- 1 ½ tsp Salt
Filling
- ¼ cup + 1/2 cup Cane Sugar (48 g)
- 2 tsp ground Cinnamon, divided
- ½ cup room temperature unsalted Butter, divided (114 g)
- ¾ tsp Ground Ginger
- ½ tsp freshly grated Orange Zest
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp Salt
Instructions
- In a stand mixer add warmed milk, yeast and sugar. Whisk to combine and let sit until foamy, about 5 minutes.
- Add remaining ingredients for the dough to the bowl. Attach the bowl to the mixer and fit it with the dough hook. Turn to medium speed and mix until dough comes together and wraps itself around the dough hook (if dough seems too dry, add 1-2 tablespoons of milk). Continue to mix until dough is smooth and elastic, about 3-4 minutes.
- Remove dough from mixer and shape into a ball. Transfer dough to a medium mixing bowl greased with cooking spray. Cover bowl with plastic wrap and let rise for 45 minutes-1 hour, or until doubled in height.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl add granulated sugar and 1 teaspoon cinnamon. Whisk to combine and set aside.
- On a floured work surface, roll the dough into a rectangle that’s roughly 16 x 16 and ¼-inch thick. Use an offset spatula to spread 4 tablespoons butter over the dough. Evenly sprinkle the surface with the spiced sugar mixture.
- Fold dough in half onto itself, like a sandwich. Use a knife to cut down the center vertically, and then cut horizontally into 12 strips. Twist each strip, and then tie into a rough knot. Place on prepared baking sheet (6 knots per pan).
- In a small bowl, melt the remaining 4 tablespoons butter in a microwave. Add brown sugar, remaining teaspoon of cinnamon, ginger, orange zest, nutmeg, cloves and salt. Stir to combine.
- Spoon roughly 1 ½ teaspoons brown sugar mixture over the top of each knot. Place pans in the oven and bake knots for 15-20 minutes, or until golden, rotating pan halfway through baking. Serve warm.
Comments (0)
There are no comments for this article. Be the first one to leave a message!