Hvordan knyte kanelknuter | Brødhue

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water reduces costs.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Weigh out 200g of butter for the dough and cut into cubes. Weigh out 300g of butter for the filling and let it soften at room temperature.

Combine all dough ingredients except for the butter in a mixing bowl. Use cold milk and egg. Knead in a stand mixer, starting on low speed until combined, then increase to low-medium speed and knead until you can perform a gluten test, about 10-20 minutes.

Add the cubed butter and knead on slow speed until incorporated, then increase to low-medium speed and knead for another 5-10 minutes. Cover the dough and let it rise until doubled in size, about 1-2 hours.

Mix the filling ingredients: butter, white sugar, brown sugar, and cinnamon in a bowl until well combined. If too hard to spread, warm slightly in the microwave or water bath.

Roll the dough out on a lightly floured surface into a thick rectangle, approximately 70-80cm wide and 40-50cm deep. Spread the filling over the dough, almost to the edges.

Fold the top third of the dough down and the bottom third up to create three layers of dough. Roll out the dough to about 25-30cm deep and 80-90cm wide.

Cut the dough into 24 equal pieces. To tie the knots, take a strip of dough, hold it between your thumb, index finger, and middle finger, twist it 2-3 times around your fingers, then pull the end through the loop and place the knot on a baking sheet with space between them.

Cover the knots with plastic wrap or a kitchen towel and let them rise for another 1-2 hours until slightly puffy.

Brush the knots with beaten egg and sprinkle with sugar. Bake at 230°C for 12-15 minutes until golden brown, slightly darker than regular buns. Cool on a wire rack under a kitchen towel for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens