Cardamom Knots Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the dough:</strong></li><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">1 tsp ground cardamom (freshly ground if possible)</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">250ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item"><strong>For the filling:</strong></li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">2 tsp ground cardamom</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item"><strong>For the glaze:</strong></li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by warming your milk until it's just lukewarm (about 37°C/98°F) - too hot and it will kill the yeast, too cool and it won't activate properly. Pour the warm milk into the bowl of your stand mixer, sprinkle the yeast over the top, and let it sit for about 5 minutes until it begins to foam (this tells you your yeast is alive and active).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the melted butter (make sure it's cooled slightly), sugar, egg, salt, and ground cardamom to the milk mixture. The cardamom is the star flavor here - freshly ground cardamom pods will give a much more vibrant flavor than pre-ground, if you have access to them.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer running on low speed, gradually add the flour until a soft dough forms. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and only slightly tacky. The extended kneading develops the gluten structure which will give your knots that perfect chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. The rising time allows fermentation to occur, which develops flavor and creates carbon dioxide that gives the dough its light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare the filling by beating together the softened butter, sugar, cardamom, and vanilla extract until light and fluffy. This mixture should be spreadable but not melted.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled in size, gently deflate it by pressing down lightly with your fingertips. Turn it out onto a lightly floured surface and roll it into a large rectangle approximately 35cm x 45cm (14" x 18"). Try to keep the edges as straight as possible for uniform knots.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the cardamom-butter filling evenly over the entire surface of the dough, leaving a small 1cm border along one of the long edges. The filling should be even but not too thick, as it will melt during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting from the long edge (opposite the border you left), tightly roll the dough into a log. Pinch the seam to seal it, then turn the log so the seam is facing down. Using a sharp knife, cut the log in half lengthwise to expose the layers. This might seem messy, but embrace it – the filling oozing out will caramelize beautifully when baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully twist the two halves together with the cut sides facing upward, keeping the layers exposed. Cut the twisted rope into 12 equal pieces, each about 7-8cm (3") long.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To form each knot, take one piece of the twisted dough and wrap it around your fingers twice, then tuck the end through the center hole. Place the knots on parchment-lined baking sheets, leaving about 5cm (2") between them to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the shaped knots with clean kitchen towels and let rise again for 30-45 minutes until puffy. This second rise, known as proofing, allows the dough to regain its volume after shaping.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Preheat your oven to 190°C (375°F). Just before baking, gently brush the knots with beaten egg wash, which will give them a beautiful golden-brown shine.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 12-15 minutes, rotating the pans halfway through, until the knots are golden brown. They should sound hollow when tapped on the bottom, indicating they're fully baked. If they're browning too quickly, tent with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>While the knots cool slightly, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>When the knots are still warm but not hot (about 10 minutes out of the oven), drizzle with the glaze. The residual warmth will help the glaze to partially absorb into the knots, creating a delightful sweet finish that complements the cardamom spice. Enjoy warm or at room temperature!</li></ol>