Cinnamon And Hazelnut Knots
- 30m Prep Time
- 20m Cook Time
- 5h Ready In
These cinnamon and hazelnut knots are sweet, yeasted pastries filled with a nutty cinnamon paste. They are baked until golden and dusted with icing sugar.
Ingredients
- 250 g white bread flour
- 100 g plain/all-purpose flour
- 140 g buttermilk
- 40 g caster/superfine sugar
- 30 g butter
- 10 g fresh yeast
- 1 egg
- 5 g fine/table salt
- 100 g fresh white breadcrumbs very fine
- 100 g caster/superfine sugar
- 100 g ground hazelnuts
- 4 g ground cinnamon
- 75 g water icing/confectioners' sugar
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 67.8 mg
- Iron: 3.37 mg
- Magnesium: 22.6 mg
- Phosphorus: 85.7 mg
- Potassium: 86 mg
- Zinc: 0.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g white bread flour
- 100 g plain/all-purpose flour
- 140 g buttermilk
- 40 g caster/superfine sugar
- 30 g butter
- 10 g fresh yeast
- 1 egg
- 5 g fine/table salt
- 100 g caster/superfine sugar
- 100 g ground hazelnuts
- 4 g ground cinnamon
- 75 g water icing/confectioners' sugar
Prepare
- 100 g fresh white breadcrumbs, very fine
Let's Cook
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Step 1.
Mix all dough ingredients (250g white bread flour, 100g plain flour, 140g buttermilk, 40g caster sugar, 30g butter, 10g fresh yeast, 1 egg, 5g salt) together thoroughly, then knead on a lightly floured surface for about 10 minutes until you have a smooth, silky, stretchy dough. Cover the dough with a damp cloth or plastic wrap and leave at room temperature for 3–5 hours until well risen and doubled in size.
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Step 2.
While the dough rises, prepare the filling: in a bowl, mix 100g fresh white breadcrumbs, 100g caster sugar, 100g ground hazelnuts, and 4g ground cinnamon. Add water a little at a time (from 75g icing sugar for glazing, but use only as needed) until you have a spreadable paste. Cover and refrigerate until needed. Line a baking sheet with non-stick baking parchment.
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Step 3.
On a lightly floured work surface, roll the risen dough out into a 40x20cm (16x8in) rectangle, with the long edges to the sides and a short edge facing you. Spread the filling evenly over the half of the dough nearest to you, then fold the remaining dough over to cover the filling, pressing gently to seal.
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Step 4.
Cut the filled dough lengthways into 8 strips, each about 2.5cm wide. Gently stretch each strip to 25–30cm (10–12in) long. Take one strip, hold each end, and twist it to create a rope effect. Then, holding one end firmly between thumb and forefinger, wrap the rest of the strip around twice to form a spiral, tucking the end into the center. Place on the lined baking sheet. Repeat with remaining strips. Cover and let rise for 1 hour.
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Step 5.
Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Bake the knots for 10 minutes, then reduce the oven temperature to 180°C (160°C fan)/350°F/gas 4 and continue baking for 5–10 minutes until golden brown. Transfer to a wire rack and let cool for 5–10 minutes. While still warm, brush each knot lightly with water and dust with icing sugar through a small sieve.