Ingredients:
For the dough:
· 1 cup milk
· ¼ cup unsalted butter (56 grams)
· 3 ¼ cup all-purpose flour (405 grams)
· ¼ cup sugar (50 grams)
· 2 ¼ teaspoons or 1 packet instant yeast (7 grams)
· 2 teaspoons ground cardamom
· ¾ teaspoon salt
For the filling:
· ½ cup unsalted butter (113 grams)
· ½ cup packed brown sugar (100 grams)
· 2 tablespoons cinnamon
· 1 teaspoon cardamom
· 1 teaspoon vanilla
· Zest of 1 orange
For finishing:
· 1 egg, for egg wash
· Pearl sugar or deco sugar to sprinkle
For the frosting:
· 4 ounces cream cheese or mascarpone, softened
· 4 ounces butter, softened
· 2 cups powdered sugar
· Milk, if needed to loosen
Instructions:
1. Combine the milk and ¼ cup butter in a small saucepan. Heat on low until butter starts to melt. Turn off heat and let butter melt into milk, stirring as needed. Make sure to temp the mixture so that it is right around 110°F.
2. In a large bowl, add flour, sugar, yeast, cardamom, salt and whisk until combined. Add the warm milk mixture and stir with a spatula until dough starts to form. Using your hands, finish pulling the dough ball together, then turn out onto a floured surface and knead for 7 to 10 minutes, until dough is smooth and springy.
3. Oil another bowl and place the dough ball into the bowl to rise, covering it with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area for 45 minutes to 1 hour or until doubled in size.
4. While dough is rising, mix together filling ingredients until it has a paste like consistency. Set aside until ready to use.
5. Once the dough has risen, turn it out onto floured surface. Use a rolling pin to roll it into a large rectangle, approx. 22”x15”, making sure to flip and lift so that it isn’t sticking to the surface. Spread the filling onto the dough.
6. Fold one side in a third of the way, then fold the other side in a third of the way, like folding a letter. Gently run the rolling pin over the dough to press out any bubbles and make a 15”x8” rectangle.
7. Using a cutter or knife, slice the dough into 2cm x 20cm long strips. Take one strip and twist it, gently pulling as you twist to make it longer. Grab one end of the strip and wrap it around your index and middle fingers, like a bandage, leaving a tail at the end. Wrap the tail up and between your two fingers to make a knot and tuck the tail in at the bottom.
8. Place on a lined baking sheet, loosely cover and let rise for 30 minutes.
9. Preheat oven to 375°F. If desired, add a pan of water to the bottom of your oven for a crispier crust.
10. Brush the knots with egg wash, then sprinkle with pearl or deco sugar.
11. Bake for 15-18 minutes, or until nicely browned. Remove from oven and let rest for 15 minutes to finish baking all the way through.
12. Serve with frosting, if desired, and enjoy!
Filling Versions:
Lemon Lavender:
· ½ cup unsalted butter (113 grams)
· ½ cup sugar (100 grams)
· 1-2 teaspoons crushed lavender
· 1 teaspoon vanilla
· Zest of 1 lemon
Cocoa:
· ½ cup unsalted butter (113 grams)
· ½ cup packed brown sugar (100 grams)
· ¼ cup cocoa powder
· 1 teaspoon vanilla
· Zest of 1 orange
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