Brown Butter Knots with Fig, Anise, and Walnut
Tender-crumb baked rolls with a glossy crust, shaped into individual knots and filled with an aromatic mixture of dried fig, brown butter, anise, and walnut. Ideal for breakfast, snacking, or an artisan bakery spread.
Ingredients
- 420 g bread flour (for the dough)
- 40 g sugar (for the dough)
- 6 g fine salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (38-43°C)
- 1 unit egg (for the dough)
- 80 g unsalted butter (60 g for dorar and the resto for the dough)
- 120 g dried figs (chopped finely)
- 60 g walnuts (tostadas and chopped)
- 4 g anise seeds (lightly machacadas)
- 2 g ground cinnamon (for the relleno)
- 30 ml hot water (for suavizar the higo)
- 20 g honey (for the relleno)
- 1 unit egg yolk (for brush)
- 15 ml whole milk (for brush junto with the yema)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a small saucepan, melt 60 g unsalted butter over medium heat until it turns hazelnut-brown and smells nutty, 3 to 5 minutes. Transfer it to a bowl to stop the cooking and let it cool slightly.
- 2
2. Place the chopped dried figs in a bowl with 30 ml hot water for 5 minutes to soften slightly. Mix the figs with the cooled brown butter, chopped walnuts, anise seeds, ground cinnamon, and honey until you have a thick filling. Set aside.
- 3
3. In a large bowl, combine the bread flour, sugar, fine salt, and instant dry yeast.
- 4
4. Add the warm whole milk, 1 egg, and the remaining 20 g softened unsalted butter. Knead for 8 to 10 minutes until the dough is smooth and elastic.
- 5
5. Shape into a ball, place in a lightly greased bowl, and cover. Let rest in a warm place for 25 to 30 minutes, until slightly puffy.
- 6
6. Preheat the oven to 375°F / 190°C. Line a baking tray with parchment paper.
- 7
7. Roll the dough on a lightly floured surface into a rectangle about 12 x 16 inches / 30 x 40 cm. Spread the fig, brown butter, anise, and walnut filling evenly, leaving a small clean border.
- 8
8. Roll up the dough from the long side to form a log. Cut the log into 8 long strips. Gently twist each strip and tie it into a knot, tucking the ends underneath.
- 9
9. Place the knots on the tray, leaving space between them. Cover lightly and let rest for 10 minutes.
- 10
10. Beat the egg yolk with 15 ml whole milk and brush each knot on top.
- 11
11. Bake at 375°F / 190°C for 20 to 25 minutes, until the knots are deeply golden and fully baked inside.
- 12
12. Let cool for 10 minutes before serving so the filling can settle and the crumb can finish setting.
Chef tips
If the dough feels too firm while kneading, add 1 extra tablespoon of milk. For a shinier finish, brush twice: once before baking and a very light second coat halfway through baking.
Substitutions
You can swap the walnuts for hazelnuts or pecans for a different profile. Anise seeds can be replaced with fennel seeds for a softer aroma. Honey can be replaced with maple syrup, though the flavor will change slightly.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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