Apple Cider Cinna Knots Recipes

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.

APPLE CIDER CINNA-KNOTS

Steps:

• For the dough: Place ½ cup of warm apple cider in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 ¼ cups of room-temperature apple cider, plus the oil and salt.
• Using a bread hook, mix on low, adding the flour a little at a time. "Knead" in the mixer for 3-5 minutes until well combined but tacky.
• Oil a large bowl. Place the dough in the bowl and turn it to cover in oil. Cover tightly with plastic wrap and allow the dough to rise for 2 hours.
• When to dough is more than double the original size, punch it down and place it on a floured work surface.
• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• Divide the dough into two equal pieces, to make it easier to work with. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mound.
• Roll the dough (from the middle out) into a 12 inch circle. Then using a pizza cutter (or sharp floured knife) cut the dough into strips ¾ X 4 inches long.
• Flour you hands and roll each strip into a 6 inch "snake." Then cross the ends and tie the snake into a loose knot. Place it on a piece of parchment paper and repeat with the rest of the dough. The knots will expand, but not much. You can put them fairly close together.
• Bake for 10 minutes.
• Melt the butter in a large bowl. While the knots are still hot, toss them in the butter-coating each completely.
• Place the sugar and cinnamon in a brown paper bag. Using a slotted spoon, scoop the knot out of the butter and place them in the bag.
• Shake the knots until they covered in cinnamon sugar. Serve warm! The paper bag absorbs the extra butter!
• Makes approximately 60 heavenly Cinna-Knots!

ANME'S GARLIC KNOTS

Steps:

• Proof yeast in water, honey and oil. Let sit for about 5 minutes or until foamy.
• Once proofed add 1 cup of the flour mixed with salt and cheese to the yeast mixture stirring until very smooth.
• Add the rest of the flour a little at a time stirring well after each addition of flour.
• Once flour is added knead on a floured surface for about 5 minutes or until smooth.
• Place dough in an oiled bowl, turning to coat, and let rise for about 1 1/2 hours covered with a towel.
• Grease a baking sheet and preheat oven to 375°F.
• Roll risen dough out into a rectangle and spread oil over dough then and cut into 12 strips. Tie each strip into a knot and place on the baking sheet. Cover and let rise again for about 30 minutes.
• While dough is rising again mix butter and garlic in a saucepan over low heat for about 2-3 minutes.
• Bake for about 20 minutes then coat with garlic butter and sprinkle with cheese and enjoy!