Cappuccino Knots

Name: Cappuccino Knots
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons 1/4 -ounce packet active dry yeast; 296 milliliters confectioners sugar; 1 large egg yolk; 651 milliliters all-purpose flour, plus more for dusting; 158 milliliters granulated sugar; 59 milliliters heavy cream, plus more if needed; 1 Tbsp instant espresso powder; 1 teaspoons freshly grated nutmeg (optional); 1 teaspoons salt; 59 milliliters sugar; 4 Tbsps unsalted butter, melted and slightly cooled, plus more for brushing; 4 Tbsps unsalted butter, melted, plus more for the pan; 2 teaspoons vanilla extract; 118 milliliters whole milk

Cappuccino Knots might be just the beverage you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 319 calories, 5g of protein, and 11g of fat each. Head to the store and pick up instant espresso powder, flour, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Put the melted butter in a bowl.

Ingredients you will need

Butter

Equipment you will use

Bowl

Whisk the granulated sugar and espresso powder in another bowl.

Ingredients you will need

Granulated Sugar

Instant Espresso

Equipment you will use

Whisk

Bowl

Butter a 12-cup muffin pan. Divide the dough into 12 pieces; roll each piece into an 8-to-9-inch rope. Dip 1 piece of dough in the butter, letting the excess drip off, then roll in the espresso sugar. Tie the dough into a knot.

Ingredients you will need

Espresso

Butter

Dough

Sugar

Roll

Dip

Equipment you will use

Muffin Tray

Place in a muffin cup with one end of the knot facing up. Repeat with the remaining dough.

Ingredients you will need

Dough

Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 15 minutes.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Bake the knots until puffed and golden brown, about 30 minutes.

Equipment you will use

Oven

Transfer to a rack and let cool 10 minutes in the pan.

Equipment you will use

Frying Pan

Whisk 1 cup confectioners' sugar and the espresso powder in a medium bowl; add 1/4 cup heavy cream and whisk until smooth, adding more cream if necessary. In a small bowl, whisk the remaining 1/4 cup confectioners' sugar with the remaining 2 tablespoons cream until smooth.

Ingredients you will need

Powdered Sugar

Instant Espresso

Cream

Equipment you will use

Whisk

Bowl

Transfer the white glaze to a resealable plastic bag.

Ingredients you will need

Glaze

Equipment you will use

Ziploc Bags

Remove the knots from the pan and dip the tops in the espresso glaze; let set 5 minutes. Snip a small corner of the bag with the white glaze and pipe over the knots.

Ingredients you will need

Espresso

Dip

Equipment you will use

Frying Pan

Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F.

Ingredients you will need

Water

Milk

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.

Ingredients you will need

Sugar

Yeast

Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.

Ingredients you will need

Egg Yolk

Vanilla

Butter

Nutmeg

Dough

All Purpose Flour

Sugar

Yeast

Salt

Equipment you will use

Wooden Spoon

Whisk

Bowl

Brush a large bowl with butter.

Ingredients you will need

Butter

Equipment you will use

Bowl

Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.

Ingredients you will need

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Ingredients you will need

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl