Knots with Vanilla and Cardamom
Baking and Desserts | Kazakhstani cuisine
⏳ Time
2 hours 20 minutes
🥕 Ingredients
11
🍽️ Servings
12
Description
This recipe is taken from the book 'Scandinavian Cuisine: Simple and Cozy Food for Any Occasion' by John Smith. 'It resembles Swedish cinnamon buns, but without the cinnamon.'
Ingredients
- Dry yeast - 0.5 oz
- Milk - 8 fl oz
- Butter - 6.3 oz
- Fine white sugar - 1.4 oz
- Durum wheat - 15.9 oz
- Chicken Egg - 1 piece
- Cardamom - to taste
- Chopped almonds - to taste
- Sugar - 1.8 oz
- Vanilla salt - 1 tablespoon
- Marzipan - 2.8 oz
Step by Step guide
Step 1
Prepare the syrup: combine 3 tablespoons of golden corn syrup with 6 tablespoons of water and heat together.
Step 2
If using dry yeast, pour warm milk into a bowl. Add the yeast and stir. Cover with plastic wrap and let it sit in a warm place for 15 minutes until frothy. Transfer to the bowl of a stand mixer fitted with a dough hook, turn it on to low speed, add the oil (80 g), and let it mix for 1 minute. Add the sugar and mix for another minute.
Step 3
In a bowl, combine 400 g of flour, cardamom, and salt, and mix well. Gradually add the flour to the mixing bowl. Pour in half of an egg. Knead for 5 minutes. You may need to add more flour — the dough should be slightly sticky but not stick to your finger when you press a dent into it. Be careful not to add too much flour, or the rolls will turn out dry.
Step 4
Cover the prepared dough with plastic wrap and let it rise for 30 minutes, or until it has doubled in size.
Step 5
Dust the countertop with flour, place the dough on it, and knead by hand, adding more flour if necessary. Roll out the dough with a rolling pin into a rectangle measuring 40 by 50 cm.
Step 6
For the filling, mix the butter with sugar, vanilla, and cardamom in a bowl. Use a spatula to evenly spread the filling over the dough. Sprinkle with pieces of marzipan (if using). Fold one half of the dough over the other horizontally (this will create a rectangle measuring 20 by 50 cm). Cut into 16 equal pieces. Gently take one strip and twist it several times, then fold it into a knot, tucking both ends inside to prevent the knot from unraveling during baking. Place the prepared pieces on baking sheets and let them rise under a towel for about 30 minutes.
Step 7
Preheat the oven to 392°F.
Step 8
Brush each bun with the remaining egg and bake for 10–12 minutes. Keep an eye on them as they can quickly burn, and you may need to switch the baking sheets to ensure even baking. When they turn golden brown, remove them from the oven and immediately cover with a damp cloth for a few minutes to prevent the buns from drying out as they cool. Brush the buns with warm syrup and sprinkle with almond flakes.
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