Cardamom Cinnamon Knots

Directions

• For the Dough:
• Heat the milk in a small saucepan over low heat until just warm. Thermometer should read 105 degrees.
• Pour milk into stand mixer bowl.
• Whisk in yeast and let sit until bubbly and frothy, 10–15 minutes. You should see a layer of foam on the surface; this means that the yeast is active. If your milk is too hot – it will kill the yeast and do nothing. The foam should look like a thinner version of the foam you’d see on a latte.
• Add eggs, egg yolks, flour, granulated sugar, cardamom, and salt to yeast mixture.
• Mix with dough hook on low speed until combined.
• Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. This means break up any flour pockets, as small as they may be, and if you lift the ball of dough 6 inches from the base of the bowl it should just stretch till it hits the bottom of the bowl without breaking.
• Gradually add 1 tbsp of butter at a time, making sure the previous tbsp is incorporated before adding in more.
• Once all the butter has been added, continue to mix until the dough is shiny and supple. Approximately 10-15 minutes.
• Transfer the dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled in size, approximately 1.5 hrs.
• Punch dough down (press down the dough removing the majority of the air, but do no compress into a hard packed ball).
• Cover bowl tightly with plastic wrap, and refrigerate overnight.
• For the Filling and Assembly:
• Mix butter, cinnamon, and 1 cup of brown sugar in a medium bowl.
• Turn out dough onto a lightly floured surface and divide in half. Keep half out and put half back in the fridge till you’re ready to roll it. It’s much easier to work with if you keep the dough chilled.
• Roll each half into a 1/4″ thick rectangle, about 16″x12″.
• Transfer each rectangle onto parchment paper and chill until dough is firm, 30–60 minutes.
• Remove dough from fridge and spread butter mixture on 2/3’s of each piece of dough.
• Fold the non buttered 1/3 over on to the buttered side. This should leave you with a 1/3 of buttered dough exposed.
• Fold remaining 1/3 buttered dough over on to the double layer. This will enclose all of the buttered dough.
• Roll each rectangle back to a 12″x8″ rectangle that is about 1/2″ thick.
• Making the knots:
• With a pizza cutter slice (each piece of of dough) lengthwise into eight 1″ thick strips.
• Take one strip at a time and using your palms twist each end in opposite directions, until an even spiral.
• Once spiraled take the strip and while holding one end wrap the strip of dough TIGHTLY around your fingers. Tuck and press in the loose ends so they don’t come apart in baking. Don’t stretch the dough while doing this.
• Place the knots on baking sheets. Make sure to leave a few inches in between them. Cover loosely with plastic wrap and let them sit at room temperature until doubled in size. Approximately 60 minutes.
• Place racks in the middle of the oven. Preheat over to 325 degrees.
• Bake cinnamon buns until they’re a deep golden brown, 25–30 minutes.
• Bring remaining brown sugar and water to a boil in a small saucepan. Cook until sugar is completely dissolved.
• Brush syrup over hot buns.
• Serve or store in an air tight container.