Sweet and sticky orange and hazelnut knots with a cinnamon and hazelnut filling. They’re soft and fluffy and topped with a cinnamon glaze and a sprinkle of toasted hazelnuts.
I have had so much fun making these orange and hazelnut knots. Any bread dough that requires a bit of artistic twisting is fun to me!
Orange and hazelnut go together like bread and butter, or peas and carrots or crackers and cheese! These delightful orange scented buns have a whole orange (zest and juice ) in the dough. In the middle is a layer of toasted hazelnut, brown sugar and cinnamon.
Don’t miss the toasting of the hazelnuts step. It’s crucial for flavour! Then they’re topped with a cinnamon glaze and more toasted hazelnuts.
Look at those gorgeous flecks of orange.
It’s rolled out into a long rectangle and the hazelnut sugar mixture is spread on. Then fold it into three like a pamphlet and cut the dough into 12 even strips.
Take a strip and twist it around to lengthen it. Then take the twisted strip and cross one end over the other, tucking one piece at the back and one at the front.
Once baked, lavishly top with cinnamon glaze.
Pretty simple huh! My 8 year old loves to make these. His knots can be interesting shapes but it’s all part of these knot’s rustic charm!
Orange and Hazelnut knots
- 3 cups high grade flour (450g) plus 1/4 cup extra for dusting
- 2 Tbsp white sugar
- 1/2 tsp salt
- 8 g dry yeast
- Zest of an orange
- 1 orange Juice (60ml)
- 3/4 cup milk (190ml) 190 ml
- 1 egg
- 50 g butter
- 4 tablespoons butter, room temperature
- 3/4 cup soft brown sugar
- 2 tablespoons cinnamon
- 1/2 cup whole hazelnuts
- 1 cup icing sugar (150g)
- 2 tbsp milk
- 1 tsp cinnamon
- In a bowl, combine the yeast with 2 tbsp of warm water and allow it to sit.
- In a bowl or a stand mixer, combine the 3 cups of flour, sugar, salt and orange zest.
- In a saucepan heat the milk and 50g of butter until the butter melts. Let it get nice and hot but don't let it boil.
- Grab a fork and slowly pour the hot milk mixtue into the flour mixture and give it a stir. Add in the yeast.
- Add in the egg and orange juice and mix for 5 minutes until it forms a shaggy dough ball. This dough will be a bit sticky so I like to use either a fist or the palm of my hand to knead it and stop it sticking to my fingers.
- Tip the dough onto a floured bench and knead for 5-7 minutes until smooth.
- Lightly grease a bowl and place in the dough.
- Cover with a damp tea towel and leave to double in size in a warm space, for about 45-60 minutes.
- Place an ungreased pan on medium heat and add the hazelnuts. Toast them for 5 minutes until they're hot and toasetd all the way through. Leave them to cool for 10 minutes.
- Add the hazelnuts to a blender and blitz them into crumbs. Remove and reserve 2 tbsps of the blitzed hazelnuts for the topping.
- Add the 4 tablespoons of butter, the cinnamon and the brown sugar to the remaining hazelnuts in the blender. Blitz it together into a paste.
- Roll the dough on a floured bench into a rectangle of about 60 x 30 cm.
- Spread on the hazelnut mixture, then fold the rectangle into thirds, like a pamphlet.
- Cut the folded dough into 12 even strips. Take a strip and twist it around to lengthen it. Then take the twisted strip and cross one end over the other, tucking one piece at the back and one at the front. Do this for all 12 strips until they are all knotted.
- Place the knots onto a lined baking tray and let them rise for 30 minutes. Heat the oven to 180 degrees Celsius.
- Bake the knots for 15-17 minutes until golden brown.
- Leave to cool for 20 minutes before glazing.
- Mix all the ingredients of the glaze in a bowl and drizzle over the knot. Sprinkle over the reserved hazelnuts.
Have you made this? Tag me and let me know! @home_grown_happinessnz