Braided Cinnamon Knots
DOUGH
2 cups lukewarm water (100°F)
2 tablespoons extra virgin olive oil
2 teaspoons fine sea salt
1 tablespoon granulated sugar
5 cups bread flour
2 1/4 teaspoons Platinum Yeast
FILLING
11 tablespoons unsalted butter, softened
1 and a scant 1/4 cup light brown sugar
2 teaspoons cinnamon
SOAKING SYRUP
1/2 cup granulated sugar
1/2 cup water
ICING
1 cup confectioners' sugar
1 to 3 tablespoons whole milk
Instructions
In a large mixing bowl, add the water, olive oil, salt and sugar.
Add the flour to separate bowl and then the yeast. Stir/whisk to combine. Add to the water mixture.
Using a wooden spoon or a Danish dough whisk, stir until most of the flour is absorbed into the dough. Turn the dough over with your hands in the bowl a few times to work in the rest of the flour. The dough will look very shaggy.
Turn the dough out onto a lightly floured work surface. Set aside a small bowl of flour (‘bench flour’) to use during kneading as needed.
Knead the dough by gently flattening the dough into a rough 8×11-inch rectangle. Grab the top half and fold over, folding the dough in half. Use your palm to push dough forward, "sealing" the dough at the fold seam. Turn the dough 90 degrees and fold, seal and turn again. Knead for 10-12 minutes, or until the dough is shiny and smooth and stays put when shaped into a taut ball. Another way to test if the dough is kneaded enough is to poke it with your index finger, and if the dough springs back it is ready.
Place the dough into an oiled bowl and cover with plastic wrap. Allow to double in size in a warm place, about an hour.
Make the filling: beat the butter and brown sugar together until pale, then stir in the cinnamon.
Lightly flour a work surface and roll the dough into approx. 11×13-inch rectangle, with longer side facing you.
Spread the filling evenly over bottom 2/3 of dough.
Starting at the top, fold the dough in half lengthways (towards you) to enclose the filling. Roll dough lengthwise until it reaches 31×7-inches. Trim edges to measure 30×7-inches. Using a sharp knife or bench scraper, divide dough widthways into 12 strips, each roughly 2½-inches wide.
Next, cut each piece twice down the length of each strip to make three equal-sized strands, leaving about ½-inch uncut on top. Braid the three strands together and repeat to make 12 individual braids.
Starting at the top uncut end, roll each braid under itself to create the knot. Grease a 12-cup muffin tray and place the knots into the tray. Cover and allow to proof until an indentation remains after lightly touching with fingertip, about 1 hour.
Preheat oven to 350ºF. Bake for 25-30 minutes.
Prepare soaking syrup: In a small saucepan, combine the sugar and water. Heat over low heat until the sugar has completely dissolved.
When the knots come out of the oven, remove from pan and place on wire rack. Brush the knots with the soaking syrup and allow to cool completely.
Prepare icing: In a small bowl, add the confectioner’s sugar. Add 1 tablespoon of milk and stir to create a smooth, spreadable icing, adding more milk as needed.
Smear the icing over each knot.
Notes
Stand mixer directions:
Add water, olive oil, salt, and sugar to the bowl of a stand mixer fitted with the dough hook.
Add the flour and yeast.
Mix on medium-low speed until the dough pulls away from the sides of the bowl, is shiny, and a small piece of dough, stretched thin, does not tear, about 7 to 10 minutes. Continue with step 6.
In a large mixing bowl, add the water, olive oil, salt and sugar.
Add the flour to separate bowl and then the yeast. Stir/whisk to combine. Add to the water mixture.
Using a wooden spoon or a Danish dough whisk, stir until most of the flour is absorbed into the dough. Turn the dough over with your hands in the bowl a few times to work in the rest of the flour. The dough will look very shaggy.
Turn the dough out onto a lightly floured work surface. Set aside a small bowl of flour (‘bench flour’) to use during kneading as needed.
Knead the dough by gently flattening the dough into a rough 8×11-inch rectangle. Grab the top half and fold over, folding the dough in half. Use your palm to push dough forward, "sealing" the dough at the fold seam. Turn the dough 90 degrees and fold, seal and turn again. Knead for 10-12 minutes, or until the dough is shiny and smooth and stays put when shaped into a taut ball. Another way to test if the dough is kneaded enough is to poke it with your index finger, and if the dough springs back it is ready.
Place the dough into an oiled bowl and cover with plastic wrap. Allow to double in size in a warm place, about an hour.
Make the filling: beat the butter and brown sugar together until pale, then stir in the cinnamon.
Lightly flour a work surface and roll the dough into approx. 11×13-inch rectangle, with longer side facing you.
Spread the filling evenly over bottom 2/3 of dough.
Starting at the top, fold the dough in half lengthways (towards you) to enclose the filling. Roll dough lengthwise until it reaches 31×7-inches. Trim edges to measure 30×7-inches. Using a sharp knife or bench scraper, divide dough widthways into 12 strips, each roughly 2½-inches wide.
Next, cut each piece twice down the length of each strip to make three equal-sized strands, leaving about ½-inch uncut on top. Braid the three strands together and repeat to make 12 individual braids.
Starting at the top uncut end, roll each braid under itself to create the knot. Grease a 12-cup muffin tray and place the knots into the tray. Cover and allow to proof until an indentation remains after lightly touching with fingertip, about 1 hour.
Preheat oven to 350ºF. Bake for 25-30 minutes.
Prepare soaking syrup: In a small saucepan, combine the sugar and water. Heat over low heat until the sugar has completely dissolved.
When the knots come out of the oven, remove from pan and place on wire rack. Brush the knots with the soaking syrup and allow to cool completely.
Prepare icing: In a small bowl, add the confectioner’s sugar. Add 1 tablespoon of milk and stir to create a smooth, spreadable icing, adding more milk as needed.
Smear the icing over each knot.
Notes
Stand mixer directions:
Add water, olive oil, salt, and sugar to the bowl of a stand mixer fitted with the dough hook.
Add the flour and yeast.
Mix on medium-low speed until the dough pulls away from the sides of the bowl, is shiny, and a small piece of dough, stretched thin, does not tear, about 7 to 10 minutes. Continue with step 6.
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