Bread Baking: Cinnamon Knots
If you want to add more lacto ovo vegetarian recipes to your collection, Bread Baking: Cinnamon Knots might be a recipe you should try. This recipe makes 16 servings with 177 calories, 5g of protein, and 4g of fat each. For 29 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by Serious Eats. This recipe is liked by 104 foodies and cooks. Head to the store and pick up bread flour, eggs, instant yeast, and a few other things to make it today. From preparation to the plate, this recipe takes around 24 hours. Overall, this recipe earns a not so outstanding spoonacular score of 24%. If you like this recipe, take a look at these similar recipes: Bread Baking: Cinnamon Rolls, Bread Baking: Sweet Cinnamon Pizza?, and Bread Baking: Cinnamon Apple Sweet Rolls.
Servings: 16
Ingredients:
15 3/4 ounces (a bit more than 2 3/4 cups) bread flour
4 tablespoons room temperature butter
1 tablespoon cinnamon (or to taste)
2 eggs
1/4 cup honey divided
1/4 cup instant mashed potatoes
2 1/4 teaspoons instant yeast
1/2 cup scalded milk, cooled to room temperature
1 teaspoon salt
1/4 cup sugar (more as needed)
1/2 cup lukewarm water
Equipment:
stand mixer
bowl
baking paper
baking sheet
oven
pie form
plastic wrap
wire rack
Cooking instruction summary:
Procedures 1 In bowl of stand mixer combine water and yeast. Dip spoon into honey, and use to stir water/yeast mixture until honey dissolves off spoon. Set mixture aside for ten minutes until foamy. Add remaining honey, eggs, milk, instant potatoes, and bread flour. Knead with dough hook at low speed until dough is smooth and elastic, about 4 minutes. Add salt and butter and continue kneading until butter and salt are completely incorporated, about 2 minutes longer. 2 Drizzle small amount of olive oil into zipper-lock bag. Form dough into ball (it will be very soft) and put it into bag, making sure that it's coated with oil all over. Put bag in refrigerator overnight. 3 The next morning, remove bag from refrigerator and lightly knead while still in bag, to knock out air. You may need to open bag to let air out; reseal it. Let bag sit out until it has come to room temperature, about 2 hours. 4 Adjust oven racks to upper middle and lower middle position and preheat oven to 350°F. Line 2 baking sheets with parchment paper. Mix cinnamon and sugar in a flat rimmed plate or pie pan. Flour work surface. Remove dough from bag and knead briefly. Divide dough into 16 roughly equal pieces. Roll each piece into a rope about 6 inches long, flouring work surface only as much as needed to keep the dough from sticking. You want the finished ropes to be a little sticky. 5 Roll each rope in sugar/cinnamon mixture to coat (they will tend to shrink up as you do this, don't worry about it), then tie each rope into a knot and place on prepared baking sheet. When all knots are formed, sprinkle any remaining sugar/cinnamon mixture on top of them, adding extra cinnamon/sugar, if deisred). 6 Cover pans with plastic wrap and set aside to rise until doubled, about 45 minutes. Remove plastic wrap and bake until nicely browned, about 25 minutes. Remove to cooling rack to cool or serve immediately.
Step by step:
1. 1
2. In bowl of stand mixer combine water and yeast. Dip spoon into honey, and use to stir water/yeast mixture until honey dissolves off spoon. Set mixture aside for ten minutes until foamy.
3. Add remaining honey, eggs, milk, instant potatoes, and bread flour. Knead with dough hook at low speed until dough is smooth and elastic, about 4 minutes.
4. Add salt and butter and continue kneading until butter and salt are completely incorporated, about 2 minutes longer.
5. 2
6. Drizzle small amount of olive oil into zipper-lock bag. Form dough into ball (it will be very soft) and put it into bag, making sure that it's coated with oil all over. Put bag in refrigerator overnight.
7. 3
8. The next morning, remove bag from refrigerator and lightly knead while still in bag, to knock out air. You may need to open bag to let air out; reseal it.
9. Let bag sit out until it has come to room temperature, about 2 hours.
10. 4
11. Adjust oven racks to upper middle and lower middle position and preheat oven to 350°F. Line 2 baking sheets with parchment paper.
12. Mix cinnamon and sugar in a flat rimmed plate or pie pan. Flour work surface.
13. Remove dough from bag and knead briefly. Divide dough into 16 roughly equal pieces.
14. Roll each piece into a rope about 6 inches long, flouring work surface only as much as needed to keep the dough from sticking. You want the finished ropes to be a little sticky.
15. 5
16. Roll each rope in sugar/cinnamon mixture to coat (they will tend to shrink up as you do this, don't worry about it), then tie each rope into a knot and place on prepared baking sheet. When all knots are formed, sprinkle any remaining sugar/cinnamon mixture on top of them, adding extra cinnamon/sugar, if deisred).
17. 6
18. Cover pans with plastic wrap and set aside to rise until doubled, about 45 minutes.
19. Remove plastic wrap and bake until nicely browned, about 25 minutes.
20. Remove to cooling rack to cool or serve immediately.
Nutrition Information:
covered percent of daily need
