Bakery Knots with Coconut-Lime Butter, Roasted Pineapple and Spiced Cashew

Name: Bakery Knots with Coconut-Lime Butter, Roasted Pineapple and Spiced Cashew
Prep time: 95 min
Cook time: 30 min
Total time: 125 min
Yield: 12
Cuisine: Panadería de autor
Ingredients: 4 cups bread flour; 1/4 cup plus 1 tbsp granulated sugar; 1 1/4 tsp fine salt; 2 1/4 tsp instant dry yeast; 1 cup warm whole milk; 1 large egg; 5 tbsp unsalted butter, softened; 2 cups fresh pineapple; 3 tbsp brown sugar; 3/4 tsp ground cinnamon; 2 tsp unsalted butter, melted; 3/4 cup cashews; 1/2 cup unsweetened shredded coconut; 6 tbsp unsalted butter, softened; 1/4 cup granulated sugar; 2 limes lime zest; 1 tbsp lime juice; 1/2 tsp ground cardamom; 1 large egg; 1 tbsp heavy cream; 2/3 cup powdered sugar; 1 1/2 tbsp lime juice; 2 tbsp unsweetened shredded coconut

Soft, lightly layered bakery knots filled with fragrant coconut-lime butter, caramelized roasted pineapple, and spiced cashews. They bake up golden with crisp edges and a tender center, perfect for breakfast or an afternoon treat.

95 minPrep

30 minCook

125 minTotal

12Servings

Vegetarian

Ingredients

Adjust servings

500 g bread flour (for the dough)
60 g granulated sugar (for the dough)
8 g fine salt (for the dough)
7 g instant dry yeast (for the dough)
240 ml warm whole milk (38-43°C)
1 50 g egg (for the dough)
70 g unsalted butter, softened (for the dough)
250 g fresh pineapple (diced small)
35 g brown sugar (for roasting the piña)
2 g ground cinnamon (divided)
10 g unsalted butter, melted (for roasting the piña)
90 g cashews (chopped gruesos)
35 g unsweetened shredded coconut (for the relleno)
90 g unsalted butter, softened (for the relleno)
50 g granulated sugar (for the relleno)
2 limas lime zest (solo the parte verde)
15 ml lime juice (fresh)
1 g ground cardamom (for the relleno)
1 50 g egg (beaten, for brush)
15 ml heavy cream (for brush with the huevo)
80 g powdered sugar (for the glaseado)
22 ml lime juice (for the glaseado)
10 g unsweetened shredded coconut (tostado, for decorar)

Nutrition facts

per serving

355 kcal

Calories

6.2 g

Protein

42.8 g

Carbs

18.1 g

Fat

2.1 g

Fiber

40.7 g

Net carbs

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

GlutenDairyEggsTree Nuts

Instructions

1
1. Preheat the oven to 400°F / 200°C. Toss the fresh pineapple with the brown sugar, 1 g (about 1/2 tsp) of the ground cinnamon, and the melted butter. Spread on a baking tray and roast for 15 minutes, until juicy and caramelized around the edges. Remove from the oven, let cool, and chop smaller if the pieces are still large.
2
2. Lower the oven temperature to 350°F / 175°C if you want to toast the garnish coconut right away. Place the 10 g (2 tbsp) shredded coconut on a small tray and toast for 3 to 5 minutes, watching carefully so it does not burn. Set aside. If not doing it now, toast it before glazing at the same temperature.
3
3. In a large bowl, combine the bread flour, 60 g sugar, fine salt, and instant dry yeast.
4
4. Add the warm whole milk and 1 egg. Mix until a rough dough forms. Add the 70 g softened butter gradually and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
5
5. Place the dough in a lightly greased bowl, cover, and let rise for 60 minutes in a warm spot, until noticeably increased in volume.
6
6. While the dough rises, make the filling. Mix the 90 g softened butter with 50 g sugar, the lime zest, 15 ml (1 tbsp) lime juice, ground cardamom, and the remaining ground cinnamon until spreadable. Fold in the chopped cashews and the 35 g shredded coconut.
7
7. Deflate 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 coconut-lime butter evenly over the surface. Scatter the cooled roasted pineapple all over.
8
8. Fold the dough into thirds like a letter to enclose the filling. Press gently and roll slightly into a rectangle about 12 x 8 inches / 30 x 20 cm. Cut into 12 even strips.
9
9. Take one strip, twist it gently, and tie it into a knot, tucking the end through the center. Repeat with all strips. Place the knots on two parchment-lined baking trays, leaving space between them.
10
10. Cover the knots and let them rest for 20 minutes. Meanwhile, preheat the oven to 375°F / 190°C.
11
11. Whisk the beaten egg with the heavy cream and brush the knots. Bake for 15 to 18 minutes at 375°F / 190°C, rotating the trays halfway through, until golden and baked through.
12
12. Cool the knots on a rack for 10 minutes. Stir the powdered sugar with 22 ml (1 1/2 tbsp) lime juice to make a thick but pourable glaze. Drizzle over the warm knots and finish with the toasted coconut before serving.

Chef tips

If the pineapple releases a lot of juice after roasting, drain it lightly before adding it to the dough so the filling does not slide. For more defined knots, chill the dough for 10 minutes before cutting.

Substitutions

You can swap the cashews for almonds or pecans. Lime can be replaced with regular lemon for a softer citrus profile. If you do not have cardamom, use an extra pinch of cinnamon instead.

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 image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori 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
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Illustrative image
T-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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