Cappuccino Knots

Total Time:
2 hr 35 min
Prep:
2 hr 5 min
Cook:
30 min

Yield:
12 knots
Level:
Intermediate

Ingredients
  • For the knots:
  • 4 tablespoons unsalted butter, melted, plus more for the pan
  • 2/3 cup granulated sugar
  • 1 tablespoon instant espresso powder
  • 1 batch Basic Sweet-Roll Dough, without nutmeg
  • For the glazes:
  • 1 1/4 cups confectioners' sugar
  • 1 tablespoon instant espresso powder
  • 1/4 cup plus 2 tablespoons heavy cream, plus more if needed
Directions

Make the knots: Put the melted butter in a bowl. Whisk the granulated sugar and espresso powder in another bowl.

Butter a 12-cup muffin pan. Divide the dough into 12 pieces; roll each piece into an 8-to-9-inch rope. Dip 1 piece of dough in the butter, letting the excess drip off, then roll in the espresso sugar. Tie the dough into a knot. Place in a muffin cup with one end of the knot facing up. Repeat with the remaining dough. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 15 minutes.

Preheat the oven to 350 degrees F. Bake the knots until puffed and golden brown, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pan.

Meanwhile, make the glazes: Whisk 1 cup confectioners' sugar and the espresso powder in a medium bowl; add 1/4 cup heavy cream and whisk until smooth, adding more cream if necessary. In a small bowl, whisk the remaining 1/4 cup confectioners' sugar with the remaining 2 tablespoons cream until smooth. Transfer the white glaze to a resealable plastic bag.

Remove the knots from the pan and dip the tops in the espresso glaze; let set 5 minutes. Snip a small corner of the bag with the white glaze and pipe over the knots.

Photograph by Johnny Miller


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