Apple Cider Cinnamon Knots
Soft sweet Apple Cider Cinnamon Knots are perfect for fall parties!
I’ve been craving them for a several weeks… Apple Cider Cinnamon Knots, that is.
To be a bit more accurate, I physically ache for them morning, noon and night. I lay in bed at night and see floating golden knots of heavenly bliss, covered in sugar crystals… And they’re smiling at me.
This has been going on for days. It’s become a bit of an issue.
I’m seeking therapy.
One thing I’ve learned about food obsessions, is that a sure cure comes from developing a perfect recipe. That way, you know you can get your fix any time you want.
It removes the lure, you see.
I created this Apple Cider Cinnamon Knots recipe several years back after visiting an orchard and tasting apple cider donuts for the first time.
I hate to deep fry at home so true donut making was out of the question.
However, do you think I would I let a little thing like frying stop my desperate need for homemade apple cider donuts?
Of course not. There are always ways to get around frying!
This baked Apple Cider Cinnamon Knots recipe was created to cure my craving for donuts, yet it created a new ravenous craving of its own.
Ever since I first made them, I start obsessing over these little guys at the beginning of apple season and I can’t stop thinking about them until I get my fix.
They are ultra soft, apple-icious, bathed in butter, kissed with shimmering cinnamon sugar, and easy to make!
Apple Cider Cinnamon Knots might be my best invention yet.
Apple Cider Cinnamon Knots
- 1 3/4 cups apple cider, divided
- 1 package dry active yeast
- 2 tablespoons vegetable oil + oil for kneading
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1/2 cup melted butter (1 stick)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- For the dough: Place ½ cup of warm apple cider in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 ¼ cups of room-temperature apple cider, plus the oil and salt.
- Place a bread hook attachment in an electric mixer. Mix on low, adding the flour a little at a time. “Knead” in the mixer for 3-5 minutes until well combined but tacky.
- Oil a large bowl. Place the dough in the bowl and turn it to cover in oil. Cover tightly with plastic wrap and allow the dough to rise for 2 hours.
- When to dough is more than double the original size, punch it down and place it on a floured work surface.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Divide the dough into two equal pieces, to make it easier to work with. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mound.
- Roll the dough (from the middle out) into a 12-inch circles. Then using a pizza cutter (or sharp floured knife) cut the dough into strips ¾ X 4 inches long.
- Flour you hands and roll each strip into a 6-inch “snake.” Then cross the ends and tie the snake into a loose knot. Place it on a piece of parchment paper and repeat with the rest of the dough. The knots will expand, but not much. You can put them fairly close together.
- Bake for 10 minutes. Meanwhile, melt the butter in a large bowl. While the knots are still hot, toss them in the butter—coating each completely.
- Place the sugar and cinnamon in a brown paper bag. Using a slotted spoon, scoop the knots out of the butter and place them in the bag. Shake the knots until they covered in cinnamon sugar. Serve warm!
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