Name: Cinnamon Knots
Yield: Makes sixteen 10 cm rectangular buns
Ingredients: 2 teaspoons vanilla essence; 140 g unsalted butter, cold and cut into 10 pieces; 75 g warm tap water, about 38°C; 1 tablespoon fine granulated active dried yeast or instant yeast; 200 g granulated sugar; 2 tablespoons sugar; 1 teaspoon fine sea salt; 80 g soured cream, at room temperature; 1 medium egg, at room temperature; 1 teaspoon ground cinnamon; 400 g strong white bread flour; 1 medium egg yolk, at room temperature

Preparation info

Makes
sixteen
10 cm rectangular buns

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Then my friend Nancy Nicholas shared this recipe, I had to try it immediately. Though it doesn’t bear much resemblance to the original, these sweetly rich knotted buns are perfect for a special breakfast, brunch, or tea. Don’t neglect to chill the dough when indicated or it might become too soft to handle easily.

Ingredients

Dough

75 g warm tap water, about 38°C
1 tablespoon fine granulated active dried yeast or instant yeast

Method

For the dough, whisk the water and yeast together in a medium bowl and set aside.
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 5mm, 6-8 pulses.
Whisk the egg, egg yolk,