Makes approx 14 (depending on the size)
- 2.25 tsp dried yeast
- 1 tbsp honey
- 550g flour
- 70g light brown sugar
- 60g butter, softened
- 3 large eggs
- 1/4 tsp salt
- 100g butter, softened
- 150g light brown sugar
- 1 1/2 tbsp cinnamon
- 3 tbsp butter
- 4 tbsp maple syrup
- 50g icing sugar
- 1 tsp instant coffee (or 1/2 an espresso)
Heat the milk until lukewarm, add the yeast and honey and leave to activate for around 5 - 10 minutes. Combine the flour, 70g sugar, 60g butter, eggs and salt in a large bowl. Add the yeast, once activated, and mix until a dough forms. If the dough is too sticky, add a little more flour until it is workable.
Knead for 5 - 10 minutes until elastic and the dough bounces back if pressed firmly. Leave to rise for approximately an hour until doubled in size in a warm and draught-free place.
Meanwhile, beat together the 100g butter with the 150g sugar and the cinnamon until it's a spreadable consistency, this will be the filling.
Once risen, knock back the dough by kneading for half a minute then roll out onto your worksurface, using flour if it sticks. Roll into a large rectangle approximately 60cm x 40cm until the dough is around 3-5mm thick. Spread the filling evenly onto one half of the dough, fold the other side on top and roll again quickly with the rolling pin to ensure its stuck together firmly.
Line a couple of baking sheets with parchment, then cut the dough into strips around 2cm wide. Hold at each end and twist until twisted along the whole length, then carefully create a knot in the middle, keeping the twists in place. Then use the leftover length of strip to create another knot, pressing the ends together. Place on the baking tray with the pressed ends underneath and repeat until all the dough has been cut, twisted and knotted. Don't worry if they don't look perfect, they tend to move during the second rising, just enjoy the process.
Once all the knots have been formed, place the baking trays back into a warm place to rise again for another hour.
To bake immediately, preheat the oven to 160 degrees C and bake for 10-12 minutes until golden brown, depending on the size of your knots.
Or if you'd like to bake them fresh for another time, for an effortless dessert, simply freeze the knots in place on the baking sheets and bake from frozen, for 12-14 minutes instead.
For the icing, if using instant coffee, boil the kettle and mix the coffee with 2 tbsp water until dissolved. Melt the butter, add the maple syrup and icing sugar before adding in the coffee. Mix until a nice consistency, adding more water or icing sugar depending on your preference.
Serve with the freshly made icing alongside the knots for a simple yet sophisticated dessert to enjoy with friends and family.
Tried it? Leave a comment below!