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Recipe by Brynie Greisman

Cinnamon Knots

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Cinnamon Knots
Parve Parve
Easy Easy
15 Servings
Allergens

Contains

- Egg - Gluten - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian

I first saw these at a bris my friend H.D. made for her grandson. She set out a beautiful sweet table with many of her homemade delicacies and mini brown shopping bags to pack them up in (how practical and thoughtful!). I brought home samples for my kimpeturin daughter, who raved about them. I knew I had to get the recipe, and here it is for all of you! The cinnamon/sugar mixture is on the outside, which gives it crunch and extra flavor. They’re easy to make, yet so impressive. They freeze well too.   Yields 33-36 knots

Ingredients

Cinnamon Knots

  • 1 and 1/2 tablespoons Gefen Dry Yeast

  • 1/2 cup warm water

  • 1/2 cup soy milk or other mild-flavored pareve milk (in a pinch, water or juice can be subbed)

  • 1/2 cup sugar

  • 2 eggs, beaten

  • 1/3 cup oil

  • 1 teaspoon salt

  • scant tablespoon dough enhancer (optional but recommended)

  • 4 and 1/2 to 5 cups Glicks Flour (more if necessary)

Topping

  • 1/4 cup oil, for dipping

Directions

Prepare the Cinnamon Knots

1.

Dissolve yeast in warm water. Let sit five minutes. Add soy milk, sugar, eggs, oil, and salt. Stir in dough enhancer and enough flour to form a dough. Knead until smooth and elastic, about five to seven minutes.

2.

Oil the top of the dough. Turn it over in the bowl and cover. Let rise in a warm place until doubled, approximately an hour.

3.

Punch the dough down. Divide into three parts, and each part into 11–12 pieces. (I weigh the pieces and make sure they’re each a little more than an ounce, or 30–38 grams, because I like them to be uniform in size.)

Prepare the Topping

1.

Prepare one bowl with the sugar and cinnamon and one bowl with the oil. Have paper towels handy.

2.

Roll each piece into a rope. Lightly dip into oil, then dab the ropes on paper towel to remove excess oil.

3.

Dip into sugar/cinnamon mixture.

4.

Gently tie into a knot and tuck and pinch ends under. Place on a Gefen Parchment Paper-lined baking sheet. Repeat with remaining dough.

5.

Cover the knots and let rise for 30 minutes.

6.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake for approximately 15 minutes.

Tips:

I dip two ropes at a time, dab on paper towel, dump into the sugar/cinnamon mixture, and shake off excess. Once I have six to eight ropes, I quickly form them into knots and proceed with the rest of the dough.

Notes:

I found one cup of sugar combined with one tablespoon cinnamon more than enough. However, sometimes the sugar/cinnamon mixture gets oily, so you may have to discard some of it and wipe the bowl, using another cup of sugar and tablespoon of cinnamon for the remaining ropes.

This recipe works beautifully with white spelt or whole wheat pastry flour.

Credits

Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Recipe tags

brynie greisman cinnamon easy prep freezer-friendly knots yeast dough
Cinnamon Knots

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Leah Schwartz
Leah Schwartz
6 months ago

these sound delicious. I just want to know what I can use as a dough enhancer?


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Avigael Levi
Avigael Levi
Admin
Reply to  Leah Schwartz
6 months ago

One hundred percent agree with you 🙂
You can use high gluten flour or wheat gluten to improve the texture of the dough

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wpdiscuz   wpDiscuz

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