Cardamom Knots Recipes

Steps:

• For the Dough:
• Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105°F-115°F. Pour into the large bowl of a stand mixer. Whisk in yeast and let sit until foamy, 10-15 minutes. You should see a layer of foam on the surface; this means that the yeast is active.
• Add egg, egg yolk, flour, granulated sugar, cardamom, and salt to yeast mixture and mix with dough hook on low speed until well combined. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. Gradually add butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. When 6 Tbsp. butter are incorporated, mix until dough is smooth, supple, and shiny, 10-15 minutes longer (you need to mix this long to develop the gluten).
• Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled in size, 1-1 1/2 hours. Punch dough down, cover bowl tightly in plastic wrap, and chill overnight (the slow proof creates more flavor because it gives the yeast more time to process the sugar).
• For the Filling and Assembly:
• Mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined.
• Have your tools and filling nearby; you want to work quickly and keep dough as chilled as possible to make rolling more manageable. Turn out dough onto a lightly floured piece of parchment paper and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until dough is firm, 30-60 minutes.
• Spread butter mixture over two-thirds of dough. Fold plain side over the middle, then fold opposite third over (like folding an envelope). Roll to a 12"x8" rectangle about 1/2" thick. Slice lengthwise into eight 1"-thick strips.
• Working one at a time, lay strip on clean work surface with long side facing you. Using your palms, gently twist each end in opposite directions until entire strip is spiraled. Hold one end of strip between a thumb and index finger. Working away from you, tightly wrap strip around 3 fingers. Wrap around fingers again, placing second loop closer to the palm of your hand. As you bring strip across the back of your hand, cross over first loop, angling toward the end of your index finger. Cross dough over front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot. Check out step-by-step photos here. You want to twist these tightly so that they rise while baking. If you're having trouble, twist them into any kind of knot that you can-just make sure it's wrapped tightly.
• Divide cinnamon twists between 2 rimmed baking sheets, spacing evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 45-60 minutes.
• Place racks in upper and lower thirds of oven; preheat to 325°F. Bake cinnamon buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25-30 minutes.
• Bring remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns. If you like a sweeter pastry, wait 5 minutes, then brush again.
• Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1/2 teaspoon sugar; let stand for 5 minutes. Remove seeds from cardamom pods; coarsely crush seeds. Add the seeds, milk, butter, shortening, eggs, salt, remaining sugar and 5 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each portion into 18 balls. Roll each into an 8-in. rope; coat with cinnamon. Tie in a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Meanwhile, in a small bowl, combine icing ingredients; drizzle over warm rolls.

Steps:

• Prepare the dough: In a small saucepan set over medium-low heat, bring the milk to 105 to 110 degrees. Remove it from the heat and pour it into a small bowl. Sprinkle the yeast on top, give it a quick whisk and let it rest a few minutes to dissolve and activate. If the yeast looks like it's clumping, whisk it gently.
• In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, butter, cardamom, salt and the yeasted milk. Mix on the lowest setting until just combined and beginning to form a dough, 1 to 2 minutes. Continue on low to knead dough, about 2 minutes. It should go from shaggy and coarse to smooth and shiny. Working inside the bowl, give the dough a couple more kneads by hand to bring it together. You can also knead the dough entirely by hand on a work surface. (It'll take 8 minutes or so.)
• Line a 9-by-13-inch quarter sheet pan with parchment paper and dump the kneaded dough out onto it. Using your hands, pat and shape the dough into a large rectangular block. Make 4 or 5 shallow, 1/4-inch-deep slashes in the dough with a knife. Cover the baking sheet with a damp kitchen towel or plastic wrap, and transfer the dough to the refrigerator to chill for 2 hours.
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, cardamom and salt on low speed just to form a granular paste. (It should resemble marzipan.) Don't overbeat it: You don't want it to be too soft or get fluffy. You can also do this by hand in a bowl, combining the ingredients with a spatula or bench scraper.
• Line two 13-by-18-inch baking sheets with parchment paper or silicone mats.
• Remove the dough from the refrigerator - it will have risen, but don't be surprised if the rise isn't significant - and let sit at room temperature for a few minutes so it's not so stiff that you can't roll it out. Place the dough on a thick silicone mat or a very lightly floured work surface and use a rolling pin to roll it out to a roughly 15-by-18-inch rectangle a little more than 1/8-inch thick, with the shorter side facing you. As you roll it in both directions, pause occasionally between rolls to relax the dough by patting it, lifting it and pulling it to straighten out any ripples.
• Dot the surface of the dough with mounds of the filling. Using an offset spatula, gently spread the filling all over the surface of the dough.
• With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough.
• Go over the dough with the rolling pin a couple of times, vertically, to flatten the edges, and stretch it a few more inches before cutting and shaping. You want a 12-by-16-inch rectangle (the longer side will be facing you). If any filling oozes out, use your offset spatula to remove it so your workstation doesn't get sticky.
• Using the straight edge of a ruler and a pastry cutter (or very gently using a small, sharp knife), trim any uneven edges. Cut the dough vertically into 16 1-by-12-inch-long strips. Starting from the end, gently wrap one strip around the tips of your index, middle and fourth finger (or just the index and middle if you've got strong hands), like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn't tear. Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the center of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
• Place each bun on the prepared baking sheets as you go, patting it down for a flatter shape. Space the buns evenly (you can eyeball it). Leave them to proof at room temperature, uncovered, for about 1 hour. They should expand and soften.
• Meanwhile, heat oven to 450 degrees.
• Finish the buns: In a small bowl, using a fork or whisk, beat the egg together with 1 tablespoon water until well combined and frothy.
• Grind the cardamom pods in a spice grinder, making sure you break down the tough outer husks. Transfer the ground spice to a small bowl and whisk it together with the sugar.
• Lightly brush each bun with the egg wash, and generously sprinkle the tops of the buns with the cardamom sugar, using about 1/2 teaspoon per bun.
• Bake for 8 minutes, then lower temperature to 375 degrees, rotate trays completely (180 degrees and top to bottom, bottom to top) and continue baking for an additional 12 minutes. The surface of the buns should be golden brown. (Some butter may seep out of the buns and pool - that's normal - but if you're worried that it will burn on the trays, cover the buns with parchment paper toward the end of baking, once they've reached the desired color.)
• Let the buns cool for 10 minutes before eating, so the spiced, sweet buttery goo that pools around their edges can harden into crispy candylike edges, or let them cool entirely.