Happy Friday lovelies! You didn’t think I’d let you start your weekend without some delicious baking homework, did you? Ok, maybe not homework since I won’t require you to make this. How about extra credit? This one’s worth 10 extra yummy points.
So, funny story. I had a really hard time naming this particular recipe. I know, it probably seems really straightforward, and you’re probably wondering how on Earth this could have been difficult. Thing is, this is based on a Norwegian pastry that’s twisted and knotted, and they just have such a perfect word to describe it. They call it a “snurrer.”
Well, it’s pretty perfect if you understand what that means… Think of it this way, find another name for a cupcake. It’s hard, right? We’ve come to accept that cupcake is the perfect name for a, well, cupcake. Same thing for snurrer. It’s just… a snurrer. So, to make my brain happy, let’s just call this an “eple kanelsnurrer,” ok?
That’s ep-LUH can-ell-SNURR-air.
And for our next Norwegian lesson, we’ll learn how to pronounce menneskerettighetsorganisasjonene.
Just kidding, I’m not that mean. But seriously, chop chop! There’s delicious extra credit to be done!Print
Apple Cinnamon Knots
- Yield: 10-12
- Category: Breakfast
For the sweet dough:
- 2 tbsp. active dry yeast
- 1/2 cup milk
- 3/4 cup granulated sugar + 1 tsp.
- 2 cups apple juice
- 8 cups all purpose flour
- 1 1/3 sticks (150 grams) butter, room temperature
For the filling:
- 2 tbsp. butter, melted
- 1/2 cup granulated sugar
- 2-3 tsp. cinnamon
- 1 egg, whisked
- Powdered sugar
- In a small bowl or cup, heat your milk in the microwave until warm (but not hot). Add your active dry yeast and 1 tsp. granulated sugar, stirring until just mixed. Allow the mixture to sit 5-10 minutes, or until frothy. In the bowl of a stand mixer, using your hook attachment, combine all of your ingredients except for the butter, and mix for about 5 minutes on a medium speed. The dough will be slightly wet. Add the butter and mix until just combined. Transfer the dough to a lightly greased bowl and allow to rise for an hour, or until about double in size.
- Roll the dough out into a giant square about 1/3″ thick. In a small bowl, stir together the cinnamon and sugar for the filling. Brush your square of dough with a thin layer of melted butter, and sprinkle with your cinnamon-sugar mixture. Fold the dough in half, and cut into 1″ wide strips. Holding the folded end, gently stretch and twist the strip (this is easier done on a table than in the air). Once the entire strip is twisted, starting with the open end, begin to curl the strip into itself, bringing the end with the fold up and over, and tuck it under. Repeat for each strip. Cover the knots and allow them to rise for 30-40 minutes, or until a little less than double in size. Brush each knot with egg and bake at 410F/210C for 10-15 minutes, or until golden brown.
- Sprinkle with powdered sugar and serve immediately or store in a sealed bag for later.
Recipe adapted from Bake, No. 4, 2014, pg. 47