How to Make Cappuccino Knots

Make easy pastry knots with this step-by-step guide from Food Network Magazine.
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Photo By: Johnny Miller

Photo By: Johnny Miller

Photo By: Johnny Miller

Photo By: Johnny Miller

Photo By: Johnny Miller

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.

Get the Recipe: Cappuccino Knots

Divide the dough into 12 pieces; roll each piece into an 8- to 9-inch rope.

Dip each 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 and 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 for 5 minutes. Snip a small corner of the bag with the white glaze and pipe over the knots.

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