Braided Cinnamon Roll Knots Food

CINNAMON LOVE KNOTS

Steps:

• In a large bowl, dissolve yeast in water. 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. , 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. , Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. 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. , Bake at 375° for 12-14 minutes or until golden brown.

CINNAMON KNOTS

Steps:

• Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the cinnamon knots and preheat the oven to 375 degrees F.
• Mix the butter with sugar and cinnamon.
• Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
• Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.
• Bake until golden brown, 15 to 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt the remaining butter.
• Once the knots come out of the oven, baste them with the melted butter. Serve warm and enjoy!
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature; it should just feel warm to the touch.

CINNAMON KNOTS

Steps:

• In bowl of stand mixer combine water and yeast. Dip a spoon into the honey, and use to stir water/yeast mixture until honey dissolves off spoon. Set mixture aside for ten minutes until foamy. Add remaining honey, eggs, milk, instant potatoes, and bread flour. Knead with dough hook at low speed until dough is smooth and elastic, about 4 minutes. Add salt and butter and continue kneading until butter and salt are completely incorporated, about 2 minutes longer.
• Drizzle a small amount of oil into zip-lock bag. Form dough into ball (it will be very soft) and put it into bag, making sure that it's coated with oil all over. Put bag in refrigerator overnight.
• The next morning, remove bag from refrigerator and lightly knead while still in bag, to knock out air. You may need to open bag to let air out; reseal it. Let bag sit out until it has come to room temperature, about 2 hours.
• Adjust oven racks to upper middle and lower middle position and preheat oven to 350°F Line 2 baking sheets with parchment paper. Mix cinnamon and sugar in a flat rimmed plate or pie pan. Lightly flour a work surface. Remove dough from bag and knead briefly. Divide dough into 16 roughly equal pieces. Roll each piece into a rope about 6 inches long, flouring work surface only as much as needed to keep the dough from sticking. The finished ropes should still be a little sticky.
• Roll each rope in sugar/cinnamon mixture to coat, then tie each rope into a knot and place on prepared baking sheet. When all knots are formed, sprinkle any remaining sugar/cinnamon mixture on top of them (adding extra cinnamon/sugar, if desired).
• Cover pans with plastic wrap and set aside to rise until doubled, about 45 minutes. Remove plastic wrap and bake until nicely browned, about 25 minutes. Remove to cooling rack to cool or serve immediately.