Bakery Knots with Chai Butter, Roasted Pear and Walnuts
Soft, aromatic knot-shaped buns made with an enriched dough and filled with chai-spiced butter, roasted pear cubes, and toasted walnuts. Baked until golden and finished with a light vanilla glaze.
Ingredients
- 420 g bread flour (for the dough)
- 45 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (approx. a 100°F/38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 5 ml vanilla extract (for the dough)
- 180 g firm pear (pelada and cut diced small)
- 12 g brown sugar (for roasting the pera)
- 85 g unsalted butter (suave, for the relleno)
- 4 g ground cinnamon (for the relleno)
- 2 g ground ginger (for the relleno)
- 1 g ground cardamom (for the relleno)
- 0.5 g ground cloves (for the relleno)
- 0.5 g ground nutmeg (for the relleno)
- 55 g brown sugar (for the relleno)
- 70 g walnuts (tostadas and chopped)
- 1 unit beaten egg (for brush)
- 60 g powdered sugar (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 2.5 ml vanilla extract (for the glaseado)
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. Preheat the oven to 400°F / 200°C. Place the pear cubes on a small tray, toss them with 12 g (1 tbsp) brown sugar, and roast for 12 minutes, until tender but not mushy. Let them cool completely.
- 2
2. In a large bowl, combine the flour, 45 g sugar, salt, and instant dry yeast.
- 3
3. Add the warm milk, 1 egg, 60 g melted butter, and 5 ml vanilla extract. Mix until a dough forms.
- 4
4. Knead for 8 to 10 minutes until the dough is smooth and elastic. Place it in a lightly greased bowl, cover, and let rise in a warm spot for 45 minutes, or until nearly doubled.
- 5
5. While the dough rises, make the filling by mixing 85 g softened butter with the cinnamon, ginger, cardamom, cloves, nutmeg, and 55 g brown sugar into a spreadable paste.
- 6
6. Lightly toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes or in the oven at 350°F / 175°C for 5 minutes. Let them cool and chop them.
- 7
7. Punch down the dough and roll it on a lightly floured surface into a rectangle about 12 x 16 inches / 30 x 40 cm.
- 8
8. Spread the chai butter over the surface, scatter the cooled roasted pear evenly, and sprinkle the chopped toasted walnuts on top.
- 9
9. Fold the dough into thirds like a letter, starting from the long side. Press gently and roll slightly to even it out.
- 10
10. Cut into 8 equal strips. Gently twist each strip and tie it into a knot, tucking the ends underneath.
- 11
11. Place the knots on a lined baking sheet, leaving space between them. Cover and rest for 20 minutes.
- 12
12. Lower the oven temperature to 375°F / 190°C. Brush the knots with the beaten egg and bake for 18 to 20 minutes, until deeply golden.
- 13
13. While they bake, whisk the powdered sugar with 15 ml milk and 2.5 ml vanilla until you have a pourable glaze.
- 14
14. Cool the knots for 10 minutes on a rack and finish with the vanilla glaze before serving.
Chef tips
Roasting the pear first keeps it from releasing too much moisture into the dough. If the dough feels too soft, chill it for 10 minutes before cutting the strips to make knotting easier.
Substitutions
You can swap the walnuts for pecans for a sweeter, rounder flavor. The pear can be replaced with a firm apple, but it should still be roasted the same way to control moisture.
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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