Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Fried Cardamom Knots
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- Level: Intermediate
- Total: 4 hr 30 min (includes rising and cooling)
- Active: 1 hr 30 min
- Yield: about 50 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 112
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 63 mg
The bold flavor of cardamom stars in these festive knot cookies made with a rich, sweet yeast dough and a buttery filling flavored with cardamom and vanilla. Tying the dough in an easy knot shape maximizes surface area, and deep-frying the cookies makes them beautifully puffy and tender with a light chew. A final dip in a quick glaze lets sweetness flow into every nook and cranny and gives them a lovely frosted look. They’re as fun to make as they are to eat — just plan ahead and leave plenty of time for proofing the dough and rolling and knotting the cookies.
- Level: Intermediate
- Total: 4 hr 30 min (includes rising and cooling)
- Active: 1 hr 30 min
- Yield: about 50 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 112
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 63 mg
Ingredients
Dough:
Filling:
Glaze:
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Directions
Special equipment:
a deep-fry thermometer- For the dough: Stir the yeast into the warm milk in a measuring cup. Set aside briefly while you stir the flour, sugar and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture, egg and butter to the bowl. Mix on medium speed until a dough forms. Continue mixing until smooth, about 6 minutes.
- Butter a large bowl. Transfer the dough to the buttered bowl, flipping it once to make sure it’s fully coated in butter. Cover the bowl and let rise in a warm place until doubled in size, about 2 hours.
- For the filling: While the dough is resting, mix together the butter, sugar, cardamom, vanilla paste and salt in a bowl until fully combined. Transfer to a disposable pastry bag or small resealable (zip-top) bag.
- Line 2 baking sheets with parchment. Set aside.
- On a lightly floured surface, roll the dough out into a 14-by-20-inch rectangle with a floured rolling pin. Cut lengthwise into 1 1/2-inch-wide strips. Snip off about a 1/4 inch from the piping bag or zip-top bag. Use it to pipe a thin line (about 1/4-inch thick) of the cardamom filling down one strip. Fold the dough over the filling to enclose it and then fold over again. Use your hands to roll the folded dough into a long tube shape, being careful just to shape and not to add length. Repeat with the remaining strips and filling. Cut each tube into 6 equal pieces. Tie each of the pieces into a single knot. Place the knots on the prepared baking sheet. Cover and let rise until slightly puffed, 30 minutes to 1 hour.
- Meanwhile, for the glaze: Whisk the confectioners’ sugar and milk together in a medium bowl until smooth.
- Fill a large Dutch oven halfway with oil. Place over medium heat and heat until it registers 325 degrees F on a deep-fry thermometer. Place a cooling rack over a baking sheet. Add the puffed knots to the hot oil 3 or 4 at a time. Fry, flipping frequently, until they are dark golden-brown, about 2 minutes. Transfer the knots to the rack with a slotted spoon to drain briefly, then toss the knots in the glaze and return them to the rack. Repeat with the remaining knots and glaze.
- Let the cookies cool to room temperature before serving. Store in an airtight container for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
