Hazelnut and Cinnamon Knots
If you like cinnamon rolls, you will love this recipe! Those Hazelnut and Cinnamon Knots are super easy to make and delicious. They are wonderful to enjoy for breakfast or as an afternoon snack!
This recipe is a fusion of my recipe for Cinnamon Rolls for Beginners and my recipe for Braided Hazelnut Brioche (Nusszopf). Instead of forming classic rolls, however, I chose to braid them and form a knot.
How to form the buns in the shape of a knot?
At first glance, this technique seems a bit complicated! You will see, it is not that difficult.
To make these knot-shaped brioches, you must first prepare a brioche dough (see the recipe below), then roll it out to form a large rectangle of 30 x 20 cm (10 x 8 inches). Then spread the chosen filling. In this recipe, I chose a cinnamon and hazelnut filling with a little cocoa.
Instead of rolling the dough as you do to make rolls, you have to fold it into thirds. Then, cut small strips about 4 cm (2 inches) wide. Cut these strips in thirds while leaving the top part intact for 2 cm (1 inch). Then braid these bands. Rolls the braids on themselves. You get a braided knot. This knot will then rest for about an hour before being baked.
You will find a video below or some pictures to show you how to fold these Hazelnut and Cinnamon Knots:
Recipe for Hazelnut and Cinnamon Knots
For about 12 knots you need the following ingredients.
Ingredients
For the dough
- 500 g flour
- 1 sachet of dry yeast (8 g)
- 70 g sugar
- 1 teaspoon of salt
- 1 egg
- 250 ml of lukewarm milk
- 80 g butter, soft
For the filling
- 200 g of ground hazelnuts
- 120 ml milk
- 60 g sugar
- 1 teaspoon of cinnamon
- 1 teaspoon cocoa powder, unsweetened
Find the recipe in video !
Preparation
Mix the flour, yeast, salt and sugar in a bowl. Then add the milk little by little. Then add the egg and the butter. Mix everything well.
Knead the dough for about 5 minutes until it is smooth. Form a ball and place the dough ball in the bowl covered with towel. Raise the dough for 1h30 to 2 hours. It must double in size.
For the filling, mix in a bowl, mix the ground hazelnuts, milk, sugar, cinnamon and cocoa.
Then roll out the dough using a rolling pin and form a rectangle of about 30 x 20 cm. Spread the filling over the entire surface. Then, fold the dough in three in the width.
Cut strips 4 cm (2 inches) wide, then divide these strips into thirds. Braid and roll the braid over itself (see the pictures above). Let the knots rise for another 1 hour.
Place them on a baking sheet lined with parchment paper, then bake for 20-25 minutes at 175 ° C (conventional heat). Serve when they are still warm.
Note
These knots can be freezed and remain delicious! They can then be reheated in the microwave or in the open air for a few hours.
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Hazelnut and Cinnamon Knots
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Ingredients
For the dough
- 500 g flour
- 1 sachet of dry yeast 8 g
- 70 g sugar
- 1 teaspoon of salt
- 1 egg
- 250 ml of lukewarm milk
- 80 g butter soft
For the filling
- 200 g of ground hazelnuts
- 120 ml milk
- 60 g sugar
- 1 teaspoon of cinnamon
- 1 teaspoon cocoa powder unsweetened
Instructions
- Mix the flour, yeast, salt and sugar in a bowl. Then add the milk little by little. Then add the egg and the butter. Mix everything well.
- Knead the dough for about 5 minutes until it is smooth. Form a ball and place the dough ball in the bowl covered with towel. Raise the dough for 1h30 to 2 hours. It must double in size.
- For the filling, mix in a bowl, mix the ground hazelnuts, milk, sugar, cinnamon and cocoa.
- Then roll out the dough using a rolling pin and form a rectangle of about 30 x 20 cm (10 x 8 inches). Spread the filling over the entire surface. Then, fold the dough in three in the width.
- Cut strips 4 cm (2 inches) wide, then divide these strips into thirds. Braid and roll the braid over itself (see the pictures above). Let the knots rise for another 1 hour.
- Place them on a baking sheet lined with parchment paper, then bake for 20-25 minutes at 175 ° C (conventional heat). Serve when they are still warm.
