Cardamom Knots
Source of Recipe
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1/2 cup butter -- (not margarine!)
1/3 cup sugar
6 Tbsp heavy cream
3/4 tsp ground cardamom
1/3 tsp salt
3 eggs -- room temperature
1 egg -- separated
-- (egg white not used in this recipe)
4 cup all-purpose flour -- or pastry
2 packages yeast -- quick rise
1/4 cup warm water
-- (120-130 degrees F.)
1 Tbsp cold water
In a saucepan, melt butter over low heat. Add sugar and salt; stir until dissolved. Turn off heat. Cool slightly; add cardamom and cream. Stir until well blended. Set aside to cool.
In mixing bowl, add 2 c. flour and yeast. Blend together. Stir in butter-cardamom mixture and warm water; mix slightly, then add 3 eggs. On medium-high speed, blend for 1 minute. With dough hook, knead for 7-10 minutes, gradually adding rest of flour in 1/2-cup increments.
Place dough in greased bowl and cover. Set in warm, draft-free place to rise, until approximately doubled (about 1 hour).
Place dough on clean, dry work surface and punch down. Divide into 24 pieces. Roll each piece into a rope; tie into a little knot. Place
each knot on an ungreased baking sheet, at least 3" apart. Cover; let
rise in warm, draft-free spot until increased in bulk about 1/4,
approximately 30 minutes. During last 15 minutes of rising, preheat
oven to 375 degrees Fahrenheit.
Beat egg yolk with 1 Tbsp. cold water; lightly brush each roll with
mixture. Bake at 375 degrees 15-17 minutes, or until rolls are golden
brown on top. Place baking sheets on wire racks to cool for
approximately 15 minutes; remove from baking sheets and finish
cooling.
NOTE: These rolls freeze very well, and can be reheated to their
wonderful, delicate fresh flavor by warming in an oven for a few
minutes while wrapped in foil.
Prep time: 2 hrs.
Makes 24 rolls
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