Bakery Knots with Sage Butter, Roasted Grapes, and Goat Cheese
Soft, aromatic bakery knots made from a buttery enriched dough. They are filled with concentrated roasted grapes, sage-infused butter, and creamy goat cheese for a delicate contrast of sweet, herbal, and savory flavors.
Ingredients
- 500 g bread flour (for the dough)
- 50 g 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 unit large egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 250 g seedless red grapes (for roasting)
- 15 ml olive oil (for the uvas)
- 21 g honey (for the uvas)
- 8 g fresh sage, chopped (for the mantequilla of salvia)
- 70 g unsalted butter, softened (for the relleno)
- 120 g soft goat cheese (desmenuzado)
- 1 unit egg yolk (for brush)
- 15 ml whole milk (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. Preheat the oven to 400°F / 200°C. Toss the seedless red grapes with the olive oil and honey on a small baking tray. Roast for 18 to 20 minutes, until very juicy and slightly concentrated. Let them cool completely.
- 2
2. While the grapes roast, make the dough. In a large bowl, combine the bread flour, sugar, fine salt, and instant dry yeast.
- 3
3. Add the warm whole milk, large egg, and melted unsalted butter. Mix until a dough forms, then knead for 8 to 10 minutes until smooth, elastic, and slightly glossy.
- 4
4. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm spot for 60 to 75 minutes, until nearly doubled.
- 5
5. For the filling, mix the softened unsalted butter with the chopped fresh sage until evenly blended into a fragrant sage butter. Set aside. Crumble the soft goat cheese and set aside separately.
- 6
6. Once the dough has risen, gently deflate it and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches / 40 x 30 cm.
- 7
7. Spread the sage butter all over the dough. Evenly scatter the cooled roasted grapes and the crumbled goat cheese 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 several times and tie into a knot, tucking the ends underneath.
- 9
9. Place the knots on a parchment-lined baking tray, leaving space between them. Cover loosely and let rise for 30 to 40 minutes, until puffy.
- 10
10. Preheat the oven to 375°F / 190°C. Mix the egg yolk with the whole milk and brush each knot gently. Sprinkle the turbinado sugar over the top.
- 11
11. Bake for 15 to 17 minutes at 375°F / 190°C, until the knots are golden brown and baked through. If some grape juices seep onto the tray, that is normal.
- 12
12. Let the knots cool for at least 10 minutes before serving so the goat cheese can settle and the filling is not too hot.
Chef tips
Roasting the grapes well concentrates their flavor and keeps them from making the dough too wet. If your kitchen is cool, let the dough rise in the turned-off oven with only the oven light on.
Substitutions
You can replace the goat cheese with well-drained ricotta or firm cream cheese. Fresh sage can be swapped for a smaller amount of fresh thyme for a different profile.
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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