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Easter Cinnamon Almond Knotted Bread

Cinnamon Almond Knotted Bread

Prep Time 2 hrs 30 mins
Course Brunch

Equipment

  • Parchment paper
  • Extra large baking sheet
  • Rolling pin

Ingredients
  

Bread Dough

  • 1 cup 1 2% or whole milk
  • 2 ¼ teaspoons instant yeast
  • ½ cup granulated sugar
  • ¼ cup softened salted butter
  • ¼ cup melted salted butter
  • 1 whole large egg
  • 1 egg yolk from large egg
  • 4 ¼ cups all-purpose flour plus more for dusting/rolling

Cinnamon Almond Filling

  • ¼ cup softened butter
  • 3 teaspoons ground cinnamon
  • 2 tablespoons ground almonds or almond flour
  • 3 tablespoons sugar

Instructions
 

  • In a stand mixer with dough hook, heat milk to 110F and add to the bowl. Add instant yeast and allow to sit for 5 minutes while the yeast becomes frothy.
  • Using the dough hook, stir in sugar, melted and salted butter.
  • Using the dough hook, stir in egg and egg yolk.
  • Using the dough hook, stir in flour until the dough comes together about 3 minutes.
  • Knead dough in stand mixer for 5 minutes or knead by hand for 8 minutes.
  • Cover the bowl and allow bread dough to proof in a warm area for 90 minutes.
  • Meanwhile, in a bowl, mix Cinnamon Almond Filling – softened butter, ground cinnamon, ground almonds and sugar together.
  • On a floured countertop, roll out bread dough into 10” x 18” or ¼” thickness.
  • Spread a thin layer of the Cinnamon Almond filling onto bread dough from edge to edge. (The filling will be thin. It is not necessary for the filling to be spread evenly.
  • Roll the dough along the long edge into a log (similar to cinnamon buns). No need to seal or pinch dough close. Roll the dough so the seam is on the bottom.
  • Using a knife, cut the dough log lengthwise.
    Cinnamon Almond Knotted Bread - Cut log in half lengthwise
  • Roll each half of the dough log so the cut edge with the layers is facing upwards.
    Cinnamon Almond Knotted Bread - Roll cut face upwards
  • Take one dough roll and lay until a lopsided “U” shape where one side is longer.
    Cinnamon Almond Knotted Bread - Make a U Shape
  • Take the long side of the “U” to cross across the short side of the “U”.
    Cinnamon Almond Knotted Bread - Cross long U across short side
  • Continue to take the long side of the “U” and put under the short side of the “U”.
    Cinnamon Almond Knotted Bread - Tuck U under short side for a knot
  • Pull the long side of the “U” through the hole, as a dough knot has been formed.
    Cinnamon Almond Knotted Bread - Tie knot
  • Take the ends of the “U”, pinch together and fold underneath the dough.
    Cinnamon Almond Braided Bread - Tuck Ends underneath
  • Place the dough knot onto one side of a parchment laid baking sheet. Allow to proof for 30 minutes while pre-heating oven to 350F.
    Cinnamon Almond Knotted Bread - Knotted Bread before proofing
  • Fold the other half of the dough into a knotted shape and lay on another parchment laid baking sheet. Allow to proof for 30 minutes while pre-heating oven to 350F.
    Cinnamon Almond Knotted Bread - Knotted Bread after proofing
  • Bake in the middle rack of oven at 350F for 30-35 minutes or until inner temperature of the bread dough reaches 190F