Bakery Knots with Brown Sugar Butter, Spiced Mandarin and Walnut
Soft enriched dough knots rolled with a fragrant brown sugar cinnamon butter, finished with gently cooked spiced mandarin and toasted walnut. An original bakery pastry with tender layers, bright citrus aroma, and a delicate crunchy contrast.
Ingredients
- 420 g bread flour (for the dough)
- 55 g granulated sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (38-43°C)
- 1 50 g egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 90 g unsalted butter, softened (for the relleno)
- 80 g brown sugar (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 1 g ground cardamom (for the relleno)
- 3 approx. 240 g mandarins (2 in wedges and 1 for zest and juice)
- 30 ml water (for the compota of mandarina)
- 35 g granulated sugar (for the compota of mandarina)
- 1 piece star anise (for the compota of mandarina)
- 70 g walnuts (tostada and chopped)
- 1 50 g beaten egg (for brush)
- 12 g turbinado sugar (for terminar)
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 large bowl, mix the bread flour, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk and 1 egg. Mix until a shaggy dough forms. Incorporate 60 g softened unsalted butter and knead for 8 to 10 minutes until smooth and elastic.
- 3
3. Place the dough in a lightly greased bowl, cover, and let rise for 60 to 75 minutes, or until nearly doubled in size.
- 4
4. While the dough rests, make the compote. Zest 1 mandarin and reserve the zest. Peel 2 mandarins and separate them into segments, removing any seeds. Juice the remaining mandarin to get 2 tablespoons juice.
- 5
5. In a small saucepan, combine the mandarin segments, juice, water, 35 g granulated sugar, and the star anise. Cook over low heat for 8 to 10 minutes, stirring gently, until the fruit looks glossy and the liquid becomes syrupy. Remove the star anise, cool, and lightly chop the segments.
- 6
6. In a bowl, mix the 90 g softened unsalted butter for the filling with the brown sugar, cinnamon, cardamom, and reserved mandarin zest until it becomes a spreadable paste.
- 7
7. Toast the walnuts in a preheated oven at 350°F / 175°C for 6 to 8 minutes. Let cool and chop.
- 8
8. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches / 40 x 30 cm. Spread the brown sugar butter evenly over the surface.
- 9
9. Scatter the chopped mandarin compote and toasted walnuts over the dough, leaving a 1 cm / 1/2 inch border on one long side.
- 10
10. Fold the dough like a letter into thirds, starting with one long side toward the center and then the other side over it. Press gently and roll slightly into a rectangle about 12 x 8 inches / 30 x 20 cm.
- 11
11. Cut into 10 equal strips. Take each strip, gently twist it, and tie it into a knot, tucking the end underneath. Place the knots on a parchment-lined baking tray, leaving space between them.
- 12
12. Cover the knots and let proof for 30 to 40 minutes, until puffy and lightly risen. Meanwhile, preheat the oven to 375°F / 190°C.
- 13
13. Brush each knot with the beaten egg and sprinkle with turbinado sugar.
- 14
14. Bake for 18 to 22 minutes at 375°F / 190°C, rotating the tray halfway through, until the knots are deeply golden.
- 15
15. Cool for 10 minutes on the tray, then transfer to a rack. Serve warm or at room temperature.
Chef tips
If the compote seems too loose, cook it 1 to 2 minutes longer before cooling so it does not overly moisten the dough. For more defined knots, chill the folded dough for 10 minutes before cutting the strips.
Substitutions
You can substitute the walnuts with pecans for a sweeter flavor, or use clementines instead of mandarins. Whole milk may be replaced with reduced-fat milk, though the crumb will be slightly less rich.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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
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