Bakery Knots with Malt Butter, Green Apple and Fennel Seeds
Soft, sweet bakery knots made with an enriched dough. They are filled with malt butter, sautéed green apple, and a touch of fennel seeds for a warm, fresh, and gently anise-like flavor profile.
Ingredients
- 500 g bread flour (for the dough)
- 70 g sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 240 ml warm whole milk (38-43°C)
- 1 unit egg (for the dough)
- 75 g unsalted butter, softened (for the dough)
- 90 g unsalted butter, softened (for the relleno)
- 35 g malt extract (for the relleno)
- 60 g brown sugar (for the relleno)
- 5 g fennel seeds (lightly machacadas)
- 180 g green apple (pelada and cut en cubitos small)
- 15 ml lemon juice (for the manzana)
- 15 g unsalted butter (for saltear the manzana)
- 10 g all-purpose flour (for espolvorear the superficie)
- 1 unit beaten egg (for brush)
- 60 g powdered sugar (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 5 ml vanilla extract (for the glaseado)
- 1 g fennel seeds (for decorar, optional)
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, combine the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm milk and 1 egg. Knead for 5 minutes until combined. Gradually add the 75 g softened butter and continue kneading for 8 to 10 minutes, until the dough is smooth and elastic.
- 3
3. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 60 to 75 minutes in a warm spot, until nearly doubled in size.
- 4
4. While the dough rises, melt 15 g butter in a skillet over medium heat. Add the green apple and lemon juice and cook for 3 to 4 minutes until slightly softened but still holding shape. Transfer to a plate and let cool completely.
- 5
5. In a small bowl, mix the 90 g softened butter with the malt extract, brown sugar, and crushed fennel seeds until you have a spreadable paste.
- 6
6. Turn the dough onto a surface dusted with the 10 g flour and roll it into a rectangle about 16 x 12 inches / 40 x 30 cm.
- 7
7. Spread the malt butter all over the surface and scatter the cooled sautéed apple evenly on top.
- 8
8. Fold the dough in half lengthwise to enclose the filling and press gently. Cut into 10 equal strips. Twist each strip and tie it into a knot, tucking the ends underneath.
- 9
9. Arrange the knots on a lined baking tray, leaving space between them. Cover loosely and let rise for 35 to 40 minutes, until puffy.
- 10
10. Preheat the oven to 375°F / 190°C.
- 11
11. Brush the knots with the beaten egg. Bake for 20 to 25 minutes at 375°F / 190°C, until deeply golden.
- 12
12. Remove from the oven and let cool for 10 minutes on a rack.
- 13
13. For the glaze, stir together the powdered sugar, milk, and vanilla until smooth and pourable.
- 14
14. Drizzle the glaze over the warm knots and finish with the 1/2 teaspoon fennel seeds if you want extra aroma. Serve warm or at room temperature.
Chef tips
If your kitchen is cool, let the dough rise inside the turned-off oven with a cup of hot water beside it. Do not overcook the apple; it should stay firm so the filling does not make the dough soggy.
Substitutions
You can replace the green apple with firm pear. If you cannot find malt extract, use mild molasses or dark honey, though the flavor will be less toasty. Fennel seeds can be swapped for a small pinch of anise seeds.
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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