Yeast – Cinnamon – Knots

Summary

Ingredients

• 0.5 ½ cube yeast
• 150 ml milk, lukewarm
• 500g flour
• 150 grams sugar
• 60 g butter, melted
• 0.5 ½ lemon (s), untreated, grated zest
• 3 packs vanilla sugar
• 1 egg (s)
• 0.5 teaspoon ½ salt
• 40 g butter, soft
• 1 teaspoon cinnamon powder
• Flour for the work surface
• Milk or egg yolk for brushing

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Instructions

1. Crumble the yeast and dissolve it in 50 ml of lukewarm milk. Make a well in the flour and distribute the sugar on the edge and in the well. Add the yeast milk and mix with a little flour from the edge. Cover and let rise at room temperature for about 20 minutes.
2. Add the melted butter, the rest of the lukewarm milk, lemon zest, egg and salt and knead everything well. Cover the dough and let rise for about 30 minutes.
3. Roll out the dough on the floured work surface into a plate, approx. 50 cm x 40 cm. The sheet of dough should be about 1cm thick. Brush with very soft butter and sprinkle with a mixture of vanilla sugar and cinnamon. Fold the dough lengthways on top of each other and cut across into strips approx. 4 cm wide. Twist the strips like a spiral and tie a knot in the middle, folding the ends down.
4. Place on a baking tray lined with baking paper and brush with milk or egg yolk. Bake in a preheated oven at 150 degrees hot air for 18 to 20 minutes until golden yellow.