Orange and Hazelnut knots
Sweet and sticky buns with a cinnamon and hazelnut filling. They’re soft and fluffy and topped with a cinnamon glaze and a sprinkle of toasted hazelnuts.
Ingredients
Dough
- 450 g bread flour plus extra for dusting
- 2 Tbsp white sugar
- 1/2 tsp salt
- 8 g instant dry yeast
- 1 Tbsp orange zest
- 60 ml orange juice
- 190 ml milk
- 1 medium egg
- 50 g butter room temperature
Filling
- 4 tablespoons butter room temperature
- 150 g soft brown sugar
- 2 Tbsp ground cinnamon
- 1/2 cup whole hazelnuts
Glaze
- 150 g confectioners sugar
- 2 Tbsp milk
- 1 tsp ground cinnamon
Instructions
- In a bowl or a stand mixer, combine the flour, instant yeast, sugar, salt and orange zest.
- In a saucepan heat the milk and 50g of butter until the butter melts. Let it get nice and hot but don't let it boil.
- Grab a fork and slowly pour the hot milk mixtue into the flour mixture and give it a stir.
- Add in the egg and orange juice and mix it with a fork until it forms a shaggy and slightly sticky dough ball.
- Tip the dough onto a floured bench and knead for 5-7 minutes until smooth. I slap the dough down and pull it up in quick motions.
- Lightly grease a bowl and place in the dough.
- Cover with a damp tea towel and leave to double in size in a warm space, for about 45-60 minutes.
- Place an ungreased pan on medium heat and add the hazelnuts. Toast them for 5 minutes until they're hot and toasted all the way through. Leave them to cool for 10 minutes.
- Add the hazelnuts to a blender and blitz them into crumbs. Remove and reserve 2 Tbsp of the blitzed hazelnuts for the topping.
- Add 4 tablespoons of butter, the cinnamon and the brown sugar to the remaining hazelnuts in the blender. Blitz it together into a paste.
- Roll the dough on a floured bench into a rectangle of about 60 x 30 cm.
- Spread on the hazelnut mixture, then fold the rectangle into thirds, like a pamphlet.
- Cut the folded dough into 12 even strips. Take a strip and twist it around to lengthen it. Then take the twisted strip and cross one end over the other, tucking one piece at the back and one at the front. Do this for all 12 strips until they are all knotted.
- Place the knots onto a lined baking tray and let them rise for 30 minutes. Heat the oven to 356°F (180°C). Bake the knots for 15-17 minutes until golden brown, then leave to cool for 20 minutes before glazing.
- Mix all the ingredients of the glaze in a bowl and drizzle over the knot. Sprinkle over the reserved hazelnuts.
Nutrition
Calories: 336kcalCarbohydrates: 64.8gProtein: 6.1gFat: 6.2gSaturated Fat: 3.5gCholesterol: 31mgSodium: 287mgPotassium: 121mgSugar: 28.7g
Tried this recipe?Let us know how it was!