Bakery Knots with Yuzu Butter, Cranberry and Golden Sesame
Soft, aromatic sweet bread shaped into knots, filled with yuzu butter, dried cranberries, and golden sesame. The dough bakes up tender and lightly layered, balancing citrusy, sweet, and toasted flavors.
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)
- 240 ml warm whole milk (38-43°C)
- 1 50 g egg (for the dough)
- 70 g unsalted butter, softened (for the dough)
- 90 g unsalted butter, softened (for the relleno)
- 70 g light brown sugar (for the relleno)
- 6 g yuzu zest (for the relleno)
- 15 ml yuzu juice (for the relleno)
- 90 g chopped dried cranberries (for the relleno)
- 35 g golden sesame seeds (20 g for the relleno and 15 g for decorar)
- 1 50 g beaten egg (for brush)
- 20 g honey (for the glaseado final)
- 15 ml water (for mezclar with the miel)
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, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm milk and 1 egg. Mix until a shaggy dough forms. Gradually incorporate the 70 g softened butter and knead for 10 to 12 minutes until the dough is smooth, elastic, and slightly glossy.
- 3
3. Place the dough in a greased bowl, cover, and let it rise for 75 to 90 minutes in a warm spot until nearly doubled in size.
- 4
4. Meanwhile, make the filling by mixing 90 g softened butter with the light brown sugar, yuzu zest, and yuzu juice until spreadable. Fold in 20 g of the golden sesame seeds and the chopped dried cranberries.
- 5
5. 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 yuzu filling evenly over the surface.
- 6
6. Fold the dough into thirds like a letter and press gently. Then roll it slightly into a more compact rectangle. Cut into 10 long strips of equal size.
- 7
7. Take each strip, twist it, and tie it into a knot, tucking the end underneath. Place the knots on a parchment-lined baking tray, leaving space between them.
- 8
8. Cover the knots and let them proof again for 30 to 40 minutes, until puffy. Meanwhile, preheat the oven to 375°F / 190°C.
- 9
9. Brush the knots with the beaten egg and sprinkle with the remaining 15 g golden sesame seeds.
- 10
10. Bake at 375°F / 190°C for 20 to 25 minutes, until deeply golden and cooked through in the center.
- 11
11. Stir the honey with the water and, as soon as the knots come out of the oven, brush the hot tops with this light glaze for shine and softness.
- 12
12. Let cool for 10 minutes before serving so the filling can settle and the yuzu aroma comes through more clearly.
Chef tips
If fresh yuzu is unavailable, use high-quality bottled yuzu juice and fine zest if possible. Finely chopping the cranberries helps the knots keep a neat shape while twisting.
Substitutions
You can replace yuzu with a mix of lemon and mandarin. Whole milk may be swapped for 2% milk, though 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
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
