Ingredients for the dough
- 75 g soft butter
- 50 g sugar
- ¼ tsp sea salt
- 1 tsp cinnamon, ground
- 1 tsp cardamom, ground
- 2.5 dl milk, room temperature
- 25 g fresh yeast
- 420 g flour
To prepare the dough
Knead everything into a smooth dough. Let it rise until doubled in size.
ingredients for the filling
- 85 g soft butter
- 50 g sugar
- 1 tsp cinnamon, ground
- 1 tsp cardamom, ground
- 1 vanilla pod, pulp
- Some butter for the tins
- Egg for brushing
- Coarse sugar for sprinkling
To prepare the filling
Mix all the ingredients together for the filling.
To make the knots
Roll the dough into a rectangle on a floured surface. Spread the filling and smooth off the top. Fold the dough into thirds. Cut into 2 cm wide strips. Cut a slit in the middle of each strip so that it still holds together at one side. Intertwine the two parts to form a knot. Place into buttered muffin tins and let rise for 30 minutes. Brush with egg and sprinkle with coarse sugar. Bake in the middle of the oven on the hot air setting at 240 °C for 8–10 minutes.
Cooking level
Preheated
8–10 minutes | Hot air setting at 240 °C