These delicious morsels are best served straight from the oven for a cozy, delicious breakfast or afternoon treat. Note, this recipe makes around 30 buns so we like to freeze some and pull them out on a rainy day.
We have made them with or without chocolate and love them both ways.
We tied ours into knots, but you can also plait it into a loaf or easily cut up and roll into scrolls!
5 tsp fast-action dried yeast (or 50 g fresh yeast)
3 tsp cinnamon
a pinch of sea salt
125 g unsalted butter
500 ml / 2 cups soy milk (or milk of your choice)
160 ml / 2/3 cup runny honey or maple syrup
500 g /4 cups white spelt flour plus a little more for dusting
250 g / 2 cups wholemeal spelt flour
Stir the yeast, cinnamon and salt in a large bowl and set aside. Melt the butter in a saucepan, add the milk and honey and heat until the temperature is about 40°C. Pour over the yeast and stir until dissolved.
Sift the flours together and add about two-thirds of it to the yeast and milk mixture. Mix to a dough. Gradually knead in enough of the remaining flour just until soft and no longer sticky. Cover and leave to rise in a warm place for about an hour, or until double in bulk. While the dough is rising, mix together hazelnut butter and maple syrup for the filling.
Either working half at a time or in one go, roll out the dough into a rectangle until is is about 5mm thick. Spread the hazelnut butter mixture, apple shreds, cinnamon and chocolate across the dough. Carefully lift one third of the dough (closest to you) and fold it two-thirds of the way up, then fold down the top third to meet the first folds edge. Use a sharp knife to cup the dough into roughly 4cm wide strips. Now leaving a couple of cm at the top of each strip together, cut each strip in half so you can plait it. Plait then tie each strip into a knot, tucking the edges into the middle.
Put on a baking tray lined with baking paper, cover with kitchen towel, and leave to rise for 30 minutes. Pre-heat the oven to 220°C. Brush the buns with a beaten egg, sprinkle with chopped nuts and bake for 10–12 minutes, until golden.
If you would like to make the hazelnut butter for this recipe yourself then it is easy and can be done while the dough is rising.
2-3 tsp coconut sugar (optional)
1/2 tsp salt
Heat the oven to 180°C. Place the hazelnuts in the oven and toast until golden (around 10 minutes). Allow the nuts to cool, then using your hands, rub them in a clean tea towel to remove their skins. The less skins the creamier the butter. Discard the skins then place the nuts, salt and coconut sugar in a high speed blender. Blend for around 7 minutes, scrapping the sides of the blender as required. Taste and change seasoning as required. And Voila! Nut butter for your Knots and some spare for toast.