Canel Knotter

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Crumble yeast into it and dissolve while stirring. Put flour, sugar, 1 pinch of salt and egg in a bowl. Add yeast milk. Stir in with the dough hooks of the mixer, kneading butter in flakes until the dough is smooth.

2. 2

   If it forms a ball, continue kneading for about 3 minutes. Cover and leave to rise in a warm place for about 40 minutes until its volume has doubled.

3. 3

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt butter. Mix sugar and cinnamon. Chop hazelnuts. Knead dough on some flour briefly. Roll out rectangularly (approx. 40 x 50 cm).

4. 4

   Spread the dough with approx. 3 tbsp. butter, spread approx. 75 g nuts on top. Roughly grate marzipan over it. Sprinkle with cinnamon sugar, up to 2 tbsp. Press everything a little bit. Fold the long side of the dough plate halfway, press it lightly.

5. 5

   Cut into about 12 strips (each about 20 cm long).

6. 6

   First turn each strip into a cord and then wrap it into a knot. Place on a baking tray lined with baking paper.

7. 7

   Spread the rest of the butter on the knots, sprinkle with the remaining nuts and cinnamon sugar. Cover and leave to rise for about 10 minutes. Bake in a hot oven for 12-14 minutes. Take out and let cool down.

Nutrition Facts

KCAL
360 kcal

CARBS
41 g

FATS
18 g

PROTEINS
7 g