it’s been quite her for a while – sorry! every once in a while i am not in the mood to write and have to wait until inspiration strikes again. that doesn’t mean though that i haven’t been thinking about what i could share with you. i think about the same time last year there’s also been a short break, seems to be a spring thing. i did make a lot of things (especially bread, more on that in the coming weeks) in the kitchen of course and also got my vegetable plants for the terrace. i can practically watch the tomatoes grow, one of them doubled its size in one week – mother nature is just fascinating! after the frost saints mid of may, before it could still be freezing during the night, i will be planting them in their pots outside.
as you know i love kanelbuller, swedish cinnamon knots. so far i hadn’t found the perfect recipe for me. my tries so far of cinnamon rolls, nutella bun and raspberry mascarpone knots have been good, but especially with the last ones they usually turned out quite flat. the other day i finally was rewarded for my efforts (inspired by dinner with julie) and i got these perfect knots. also the taste was heavenly (based on the chocolate hazelnut brioche from starbucks) 🙂 if you want you can also choose different fillings of course eg a mixture of butter, cinnamon and sugar or also savory with pesto (but then don’t add sugar to the dough, just 1 teaspoon for the yeast). there are plenty of varieties.
- 240 ml warm milk
- 3 teaspoons dry yeast or 1 cube fresh yeast
- 420 g flour
- 75 g butter
- 75 g sugar
- 1 large egg
- 1/2 teaspoon salt
- 100 g chopped hazelnuts (approximately)
- 150 g chopped chocolate (approximately)
- 1 egg for brushing
dissolve yeast in warm milk and let sit for 5 min. with the remaining ingredients knead into a smooth dough either with your hands or your kitchen machine using the dough hook. if the dough is too sticky, add more flour (it should be tacky, but smooths while resting). let the dough rest, in a bowl covered with a tea towel or shower cap (i love that!), in a warm place for 1,5 – 2 hours until it’s doubled in size.
preheat oven to 175°.
roll out one halve of the dough on a floured work top so you get a 23 x 30 cm rectangle. generously spread half of the nuts and chocolate on it. fold the rectangle in thirds like you would a letter. then roll out again into a 20 x 35 cm rectangle.
cut lengthwise into 2 cms strips. twist each strip – hold each end and twist in opposite directions. then wrap it around 3 fingers, tucking the end over and under and through the whole in the middle. place the knots on a baking tray lined with baking paper. do so with the rest of the dough as well.
let them sit covered for another 20 min. brush with whisked egg and bake in hot oven for 15-20 min until golden.