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Recipe Book

Breakfast Knots

This recipe uses an enriched dough to give a rich, brioche-like texture. Perfect with any sweet spread or jam. These can be easily frozen and defrosted in the microwave then pop them into the air fryer to crispen the crust while keeping the middle light and fluffy!

Ingredients:

  • 530g white bread flour

  • 1 pack (7g) dried yeast

  • 65g sugar

  • 0.5 teaspoons salt

  • 3 eggs (plus one beaten for egg wash)

  • 125ml milk plus extra milk or water as required

Method:

  1. Add the sugar to the milk, and heat it until it's warm - not hot.

  2. Add the yeast, stir well, and set aside for a few minutes, or until it's frothy.

  3. In a bowl, add the white bread flour and the salt.

  4. Tip the frothy milk and yeast mixture into the flour and stir. Add three whole eggs and continue to bring the dough together. Use a stand mixer if you like!

  5. You will now need to add more milk or water to bring the dough together. It should be smooth and soft, but not too wet.

  6. Knead or mix your dough until it's well combined, then cover it and leave in a warm place to rise for about an hour.

  7. Tip your dough out onto an oiled worktop and lightly knead it to remove air bubbles. Now cut your dough into 12 equal portions.

  8. Roll each piece into a long 'rope' or sausage, then simply tie it into a knot.

  9. Place your twelve knots onto a baking tray. Cover them with oiled cling film, and leave to rise in a warm place for another 60-90 minutes, OR leave them in the fridge overnight.

  10. Preheat your oven to 190 degrees (fan). While the oven is heating, brush your knots with the beaten egg using a pastry brush. You can sprinkle with poppy or sesame seeds now, if you wish.

  11. Bake your knots for about 20 minutes, or until they sound hollow if you tap the bottom!