Cinnamon Love Knots

Name: Cinnamon Love Knots
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 36
Cuisine: Global
Ingredients: 14 grams packages each) active dry yeast; 170 grams butter, melted; 2 eggs, lightly beaten; 563 grams all-purpose flour; 2 Tbsps ground cinnamon; 118 milliliters warm 2% milk (110° to 115°); 1 teaspoon salt; 400 grams sugar; 118 milliliters warm water (110° to 115°)

Cinnamon Love Knots might be From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Taste of Home requires warm milk, butter, salt, and sugar. Cinnamon Love Knots, Love Knots, and Cinnamon Knots are very similar to this recipe.

Instructions

In a large bowl, dissolve yeast in water.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Let stand for 5 minutes.

Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough.

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Egg

Milk

Salt

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Equipment you will use

Bowl

Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls.

Ingredients you will need

Dough

Punch

Wrap

Equipment you will use

Plastic Wrap

Roll each ball into an 8-in. rope.

Ingredients you will need

Roll

Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.

Ingredients you will need

Cinnamon

Butter

Dough

Sugar

Dip

Equipment you will use

Baking Sheet

Bake at 375° for 12-14 minutes or until golden brown.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

14grams

packages each) active dry yeast 170grams

butter, melted 2

eggs, lightly beaten 563grams

all-purpose flour 2Tbsps

ground cinnamon 118milliliters

warm 2% milk (110° to 115°)1teaspoon

salt 400grams

sugar 118milliliters

warm water (110° to 115°)

Recommended wine: Sparkling Wine, Sparkling Rose

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Billecart-Salmon Blanc de Blancs Grand Cru

The fine mousse of delicate bubbles elegantly accompanies the glints of its gold color. A cuvée that will surprise you with its pure intensity of dry fruits aromas, almonds and fresh hazelnuts mixed with those of fruits of white flesh. The creamy sensation of the bubble associated to aromas of buttered brioche and mineral aromas. Persistent finish with a fresh and elegant sweetness.This great bottle will make a perfect marriage with caviar or fine oysters but also with grilled fish and seafood.