Cinnamon Knots

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	2 hrs 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Moreover:

80 g butter, (melted)
200 g suar
2 teaspoons, heaped cinnamon, ground

Instructions

Put the flour in a bowl and make a well in the middle. Mix the yeast in a bowl with a pinch of sugar and some of the lukewarm milk / water mixture. Then add the melted butter, sugar, salt, egg and remaining liquid and work into a yeast dough. It should be a soft, non-sticky batter.
It may be that you still need some milk or flour, for me the information is so accurate.
The dough is then placed on a lightly floured work surface and kneaded for about 8-10 minutes. Then put it back in the bowl, cover it with a damp cloth and let it rise in a warm place for about 1 hour. It should then have doubled in volume.
In the meantime, line a baking sheet with parchment paper. When the dough is ready, you first melt the butter and put it in a deeper plate. Mix the sugar with the cinnamon in a deeper plate. Then knead the dough again and divide it into two equal parts. One part is put in a plastic bag and sealed.
The other part is now divided into 8 equal parts, I always weigh the parts so that they are all the same size. The parts are formed round one after the other and then into a 20cm long strand. Each strand is then first placed in the melted butter so that it is covered all over the place. Then you roll the strand in the cinnamon / sugar and make a knot from it. This is then placed on the prepared baking sheet. When you have finished all the knots, cover them up and let them go for another 25 minutes. This is then repeated with the rest of the dough.
In the meantime, preheat the oven to 180 degrees. When the first tray is ready, the yeast knots are put in the oven and baked for about 20-25 minutes. The top tip and the bottom should be a light brown color. Don`t leave them in for too long or they will get dry. Take out and let cool down a bit, they taste fresh, still lukewarm, best of all.

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