Braided Cinnamon Knots

I'm addicted to all yeast pastries, whatever their shape or flavor. Toward the end of the week I was craving something light made with yeast dough, and that's how these soft, airy cinnamon knots came about. The reactions weren't long in coming once the house filled with the heady smell of cinnamon. After shaping, the knots are baked in a muffin pan, which holds their shape.

Ingredients for about 15 braided cinnamon knots

For the dough

• 1 large egg, at room temperature.
• 600 g all-purpose flour (4 cups + 4 tablespoons).
• 10 g instant dry yeast (1 tablespoon).
• 100 g sugar (½ cup).
• 60 g oil (¼ cup).
• 250 ml water (1 cup + 1 tablespoon).
• ¼ teaspoon salt.

For the cinnamon filling

• 120 g soft butter, or margarine for a dairy-free version.
• 240 g dark brown sugar (1 cup; you can swap in light brown sugar).
• 20 g cinnamon (2 tablespoons).

For the syrup

• 100 g sugar (½ cup).
• 120 ml water (½ cup).

Instructions

1. Start with the dough: in the bowl of a stand mixer fitted with the dough hook, mix the flour, yeast and sugar. Add the egg, water, oil and salt and knead for about 10 minutes, until the dough is even and slightly sticky.
2. Lightly oil a wide bowl and put the ball of dough in it. Cover with plastic wrap and let it rise at room temperature for about an hour, or until doubled (note that on cold days it takes longer to rise).
3. Make the filling: in a wide bowl, combine the soft, cubed butter (you can warm it in the microwave for about 15 seconds, until soft to the touch), brown sugar and cinnamon. Mix well until you have an even, pasty mixture.
4. Shape the knots: divide the dough into 2 equal balls and shape each one separately. Dust a work surface with a little flour and roll the dough out into a square. Spread the cinnamon filling over it in a thin, even layer.
5. Fold one side in to the middle and the other side over it (as in the video), and press along the seam.
6. Cut the rectangle into thick strips, and cut each strip into 3 strands (without cutting through the top). Braid the strands and pinch the ends together. Roll each braid up from the bottom to the top.
7. Put the knots in a muffin pan, cover with a kitchen towel and let them rise at room temperature for about 40 minutes.
8. Brush with beaten egg and bake in an oven preheated to 340°F (170°C) for about 25-30 minutes.
9. While the knots are in the oven, make the syrup: put the sugar and water in a small saucepan and cook until the sugar dissolves and the syrup thickens slightly. Turn off the heat and set aside to cool.
10. When the knots come out of the oven, gently lift them out of the muffin pan with a small offset spatula and brush them with the sugar syrup.

Good to know

• The knots may release a little fat (from the butter) as they bake, but there's nothing to worry about. Once they cool, it all gets absorbed back in.
• You can let the dough rise overnight in the fridge, then let it rise at room temperature for about an hour.