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Brioche Espresso Cinnamon knots

Brioche Espresso Cinnamon knots

Brioche espresso cinnamon knots are the perfect day to start the week. I think I might make it a ritual to make baked goods for Mondays, I mean is there another way to start the week off right, or shall I say long weekend…Anyhow, these knots are 100% plant-based and it tastes heavenly. They are perfect for the festive season ahead, Cinnamon and Christmas just go together!

Brioche espresso cinnamon knots are the perfect day to start the week. I think I might make it a ritual to make baked goods for Mondays, I mean is there another way to start the week off right, or shall I say long weekend…Anyhow, these knots are 100% plant-based and it tastes heavenly. They are perfect for the festive season ahead, Cinnamon and Christmas just go together!

Boy oh boy, this weekend was a tough one. I seriously needed a batch of these knots this morning. I thought being pregnant and having a toddler will be a challenge and man, was I nonchalant about the whole thing! I guess this weekend was kind of a preview of how it will be a weekend alone with a toddler and a newborn. Not that anything will prepare me for it. I just keep in mind, I have three months to prepare. Luckily I can make a batch of these and keep the dough in the fridge when urgency calls, or insanity.

Anyhoo, there is some time left to get things to get going for her room and all the necessities. For the time being, I have Christmas to look forward to and the amazing hot baked pretzels, hot chocolate, and roasted chestnuts. I’ve been pretty cautious about what I have been eating, focusing on whole foods, adding more protein and iron to my diet. But there is certainly lots of space left for some indulgence, and the knots are right up that ally. What’s even more perfect is the fact that these knots have a hint of coffee in them, which, of course, you know I love. Cofee I mean. and cinnamon rolls. If you love all of the above, then you have to try these knots.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Intermediate

Brioche Espresso Cinnamon knots

Brioche Espresso Cinnamon knots

Ingredients 

  • 19g active dry yeast
  • 200ml soy milk
  • 40g white sugar
  • 1 1/2 tsp salt
  • 1/4 tsp vanilla powder or 1 tsp vanilla essence
  • 200g bread flour
  • 200g all-purpose flour
  • Potato egg (ingredients below)
  • 100g vegan butter or cubed coconut oil
  • 1 L canola oil for frying
  • Coconut sugar for dusting

Protein egg

  • 1 tsp potato protein or corn starch
  • 1/8 tsp xanthan gum
  • 1 1/2 tsp ice cold water
  • 2 tsp nutritional yeast

Espresso glaze

  • 1/2 cup vegan butter or melted coconut oil
  • 1-2 tsp espresso powder
  • 2/3 coconut sugar
  • Pinch of salt

Coconut sour cream glaze

  • 200ml cooled coconut cream
  • 1 1/2 tbsp lemon juice
  • 1/4 cup maple syrup
  • Pinch of salt

Method

  1. Heat the plant milk until lukewarm and then add the active yeast, leave to bubble for a few minutes.
  2. Sift together the flours, sugar, potato egg, vanilla seeds, and salt together.
  3. Gradually pour in the bubbly plant milk mix and then once they are mixed gradually add bits of the vegan butter while kneading or using a bread attachment kneading slowly until homogenized.
  4. Place in a bowl, cover with cling wrap and leave to rise for 30-60 minutes until double in size.
  5. Once risen, wrap up in cling wrap and refrigerate overnight.
  6. The next morning, divide the dough in two and save the rest to make donuts or vegan brioche loaf. 
  7. Roll the dough out into a long rectangular shape, smear on the espresso glaze, leave some to brush on top, roll up into a long sausage. (see how here) 
  8. Slice the roll lengthways, and then into small long sausages. Roll the sausages up into a snail shape or into knots, tucking the ends underneath. 
  9. Place on a parchment-lined baking tray. Leave to rise for another hour, preheat oven to 175 degrees Celcius. 
  10. Brush the glaze on top, drizzle over some coconut sugar and then bake for 15-20 minutes. 

Espresso glaze

  1. Melt the butter, add the rest of the ingredients and brush on to the brioche knots.
  2. Mix the coconut sour cream glaze together, top the hot baked knots with the glaze and serve.

Hope you love these amazing knots, nothing like a warm, sugary, crusty knot to start the day!

M*

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