Cinnamon, strawberry, + raisin breakfast knots.

Inspired by whatshouldieatforbreakfasttoday‘s cinnamon and raisin knots.

for the dough, you will need…

1 + 1/2 cups white flour

1/2 cup wholewheat flour (so that’s 2 cups of flour in total)

1 tsp yeast

1 tsp sugar

1/2 cup warm/hot water

pinch of salt

1 tbsp olive oil

additionally, for the filling + for garnishing

3 tbsp sugar

3 tsp cinnamon

4 tbsp raisins

4-5 small strawberries, chopped (add more if you like!)

handful of almonds, chopped – divide the amount in 2 (half for garnishing)

zest of a lemon

icing sugar for dusting

Prepare your yeast by adding it to the warm water with the teaspoon of sugar. It should begin to bubble, like this…

Once it looks like that (if it doesn’t seem to work, try again), add to a large bowl with all other dough ingredients. Mix with a wooden spoon then knead for 5 minutes.

Place kneaded dough in a bowl brushed with oil. Cover with a clean kitchen towel and leave aside (in a warm, sunny spot or near a heater) for about 30 minutes.

In the meantime, combine cinnamon and sugar, raisins, strawberries, half the chopped almonds, and lemon zest in a bowl. Heat the oven to 200 degrees celsius. It’s not strawberry season where I am, so I used organic frozen strawberries.

When your dough is ready, roll it so it is 0.5cm thick. Spread your filling all over. Then roll into a log and with a sharp knife cut into 6 even pieces. You want your pieces to be big enough so that when you stretch them out, you can tie them into a knot – so if need be, cut less pieces!

Roll/stretch each piece so you get a long rolled shape. Then tie into a knot!

Place each knot on baking paper tray, brush with the melted butter and sprinkle with chopped almonds, + a bit more cinnamon sugar.

Bake for 20 mins. Brush more melted butter once out of the oven. Sprinkle with more cinnamon sugar and/or dust with icing sugar.

Serve warm and eat with lots of butter, jam, etc! These make a good afternoon snack, picnic treat, or breakfast option.