Bakery Knots with Spiced Maple Butter, Roasted Sweet Potato and Cashew
Sweet bakery-style knots made with a soft enriched dough and filled with spiced maple butter, roasted sweet potato puree, and toasted cashews. Finished with a light vanilla glaze for a glossy, aromatic finish.
Ingredients
- 500 g bread flour (for the dough)
- 60 g granulated sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 220 ml warm whole milk (approx. 100°F/38°C)
- 1 50 g egg (for the dough)
- 70 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 250 g sweet potato (pelado, diced)
- 10 ml vegetable oil (for roasting the camote)
- 90 g unsalted butter (suave, for the relleno)
- 60 ml maple syrup (for the relleno)
- 70 g brown sugar (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 1 g ground ginger (for the relleno)
- 0.5 g ground nutmeg (for the relleno)
- 90 g cashews (tostada and chopped)
- 1 50 g egg (beaten, for brush)
- 120 g powdered sugar (for the glaseado)
- 30 ml whole milk (for the glaseado)
- 5 ml vanilla extract (for the glaseado)
- 1 g salt (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
Preheat the oven to 400°F / 200°C. Toss the sweet potato cubes with the vegetable oil and place them on a baking tray. Roast for 20 minutes, or until very tender. Mash into a smooth puree and let cool completely.
- 2
While the sweet potato cools, make the dough. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 3
Add the warm milk, 1 egg, softened butter, and 1 teaspoon vanilla extract. Knead for 10 to 12 minutes by hand or mixer until the dough is smooth, elastic, and slightly tacky.
- 4
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm spot for 75 minutes, or until nearly doubled in size.
- 5
For the filling, mix the butter, maple syrup, brown sugar, cinnamon, ginger, and nutmeg in a bowl until spreadable. Stir in the cooled sweet potato puree until combined. Add the chopped cashews.
- 6
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches. Spread the sweet potato maple filling evenly all the way to the edges.
- 7
Fold the dough into thirds like a letter to enclose the filling. Press gently and roll slightly into an even rectangle. Cut into 12 equal strips.
- 8
Take each strip, twist it on itself, and tie it into a knot, tucking the ends underneath. Place the knots on two parchment-lined baking sheets, leaving space between each one.
- 9
Cover the knots and let them rise again for 30 minutes. Meanwhile, preheat the oven to 350°F / 175°C.
- 10
Brush the knots with the beaten egg. Bake for 18 to 22 minutes at 350°F / 175°C, rotating the trays halfway through, until golden brown.
- 11
For the glaze, whisk together the powdered sugar, whole milk, 1 teaspoon vanilla extract, and salt until thick but pourable.
- 12
Let the knots cool for 10 minutes, then drizzle the glaze over the top. Serve warm or at room temperature.
Chef tips
If the filling feels too soft because of the sweet potato moisture, chill it for 10 to 15 minutes before spreading. For more defined knots, chill the cut strips for 5 minutes before shaping.
Substitutions
You can replace the cashews with walnuts or almonds. Maple syrup can be swapped for honey, though the flavor profile will change. Whole milk may be replaced with reduced-fat milk, but 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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