Ingredients:

  • 1 cup whole milk, warmed to 110°F (43°C)
  • 1 packet (2.25 tsp) active dry yeast
  • 0.25 cup granulated sugar
  • 4 tbsp unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 3.5 cups all-purpose flour
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter, softened
  • 0.5 cup light brown sugar, packed
  • 2 tbsp ground cinnamon
  • 1.5 cups powdered sugar
  • 3 tbsp strong brewed espresso or coffee, cooled
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Mix 1 cup warmed whole milk with 1 packet active dry yeast and 0.25 cup granulated sugar in a large bowl. Wait 5-10 mins until the mixture is foamy and smells like bread.
  2. Whisk in 4 tbsp melted butter and 1 large egg. Ensure the butter is cooled so it doesn't scramble the egg.
  3. Stir in 3.5 cups all purpose flour and 1 tsp kosher salt until a shaggy ball forms.
  4. Knead the dough on a floured surface for 5 mins, then place in a greased bowl and cover. Let it rest for 1 hour until it has doubled in size.
  5. Cream together 6 tbsp softened butter, 0.5 cup light brown sugar, and 2 tbsp cinnamon until it looks like a velvety paste.
  6. Roll the dough into a large rectangle and spread the filling evenly over the surface. Leave a small border at the edges to prevent leaking.
  7. Fold the dough in half, cut into 12 strips, twist each strip, and tie into a loose knot. Don't pull too tight or the dough won't rise properly.
  8. Place knots on a parchment lined tray and cover for 30 mins until they look puffy and soft.
  9. Bake at 350°F (180°C) for 18 mins until the edges are golden and the kitchen smells like heaven.
  10. Whisk 1.5 cups powdered sugar, 3 tbsp espresso, 1 tsp vanilla, and a pinch of salt, then drizzle over warm knots. The glaze will set into a beautiful, crackly shell.