Cinnamon Knots
Other languages:
de
·
en
Servings:
30
Ingredients
150
5.0
g
Butter
200
6.666666666666667
g
Sugar
2
0.06666666666666667
tbsp
Cinnamon
1700
56.666666666666664
g
Basic Enriched Dough
None
Milk
None
Nib Sugar
Prep
150
5.0
g Butter
200
6.666666666666667
g Sugar
2
0.06666666666666667
tbsp Cinnamon
Melt butter in a small pot. Mix in sugar and cinnamon. Let cool slightly.
Assembly
1700
56.666666666666664
g Basic Enriched Dough
Split dough in half.
Roll out first portion to something like 5 mm in height, about twice as large as you can fit in the fridge. Spread one sixths of the butter mix on half of the rolled out dough. Fold other half over. Refrigerate for 30 minutes. Repeat process two more times. Additionally, repeat with the second portion of the dough, in parallel if you have space.
Roll out again. Cut into thin strips (about one cm wide). Twist and tie into a knot. Put knots onto a parchment-lined baking tray. Rest for 30-60 minutes.
Cooking
None
Milk
None
Nib Sugar
Preheat oven to 250°C (top/down heat). Coat cinnamon knots with milk and sprinkle with nib sugar. Bake for 8-10 minutes.