Description
Warm, pillowy pastry braided into knots and finished with a glossy coffee-spiked glaze, delivering a comforting bakery-style flavor perfect for brunch.
Ingredients
- 2¼ teaspoons active dry yeast
- 1 cup warm milk (100–110°F)
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 1 egg
- 3½–4 cups all-purpose flour
- 1 teaspoon salt
- Softened butter for spreading
- 3 tablespoons cinnamon-sugar mix
- 1½ cups powdered sugar
- 1–2 tablespoons strong espresso (or cooled brewed coffee)
- 1 tablespoon melted butter for icing
- A pinch of salt to taste
Instructions
- Mix and knead yeast dough ingredients until smooth and slightly tacky (6–8 minutes by stand mixer or 10–12 minutes by hand).
- Let the dough rise until doubled in size.
- Roll the dough to about ¼ inch thick and spread with softened butter and cinnamon-sugar mix.
- Cut into 1-inch strips and tie into loose knots.
- Place knots on a parchment-lined sheet and proof for 30–45 minutes.
- Bake at 375°F (190°C) for 12–15 minutes until golden brown.
- Brush knots warm with coffee icing made from powdered sugar, espresso, melted butter, and salt.
Notes
Chill dough if too soft to shape and use parchment between layers when storing. Icing consistency can be adjusted by adding espresso or powdered sugar gradually.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American