My Goodness, these Blackcurrant knotty buns were very well received at home and on Instagram. Aesthetically beautiful and unbelievably delicious!
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The process of making these knot buns was incredibly calming, it allowed me to get out of my head for a while and focus on making something lovely for my family. Baking therapy at its finest.
How To Make Blackcurrant Knot Buns
Ingredients
For the Dough
- 230 ml whole milk
- 480 g plain flour
- 55 g salted butter
- 1 x 7g sachet of quick action yeast
- 65 g granulated sugar
- 60 ml water
- 1 egg
For the filling
- Blackcurrant Jam
For the Cinnamon sugar mix
- 30 g unsalted butter
- 50 g granulated sugar
- 50 g brown sugar
- 1 tbsp cinnamon
For the egg wash
- 1 egg
- 1 tbsp water
Instructions
- Heat the milk in a small saucepan. Once it begins to bubble, remove from the heat, add the butter and stir in until melted, set aside
- In a bowl, mix the flour ,yeast and sugar. Next, stir in the milk/butter, blend. Finally add the water and egg. Knead by hand( if it gets too sticky, add sprinkles of flour)
- Continue to knead for a further 5 minutes until your dough is smooth and stretchy
- Place the dough in a bowl, cover with a tea towel, allow to rise for 1 hour
- Make the Cinnamon Sugar mix. Melt the butter, stir in the brown sugar, granulated sugar, and cinnamon, set aside.
- Roll out your dough on a floured surface, cut out a large rectangle. Brush a little melted butter over the dough.
- Sprinkle the cinnamon sugar mixture, then spread the blackcurrant Jam, covering the whole Surface.
- Fold the dough in an envelope fashion ( see video)
- You now have a smaller rectangle. With your rolling pin, flatten and spread the length of your dough( making a longer, slightly wider rectangle)
- Slice roughly 1 inch strips ( see video)
- To make knots, hold either end of each strip, twist and loop to make a knot ( see video).
- Place on a lined baking sheet, cover and allow to rise for a further 30 minutes
- Preheat the oven to 190°c
- Make the egg wash, by mixing the egg and water. Then brush the knots with the wash.
- Pop in the oven for 14 minutes or until browned. Allow to cool, then enjoy!
How long will Blackcurrant Knot Buns keep?
Store in an airtight container at room temperature for up to 3 days
Looking for more Pastry recipes ?
Custard and Raisin Brioche Buns
Did you make this Recipe ?
If so, please leave a rating and comment below, I would love to know what you thought. Did you take a picture? Great! Tag me on Instagram I love to share your creations on my stories
Blackcurrant Knotty Buns
Servings: 12
Ingredients
For the Dough
- 230 ml whole milk
- 480 g plain flour
- 55 g salted butter
- 1 x 7g sachet of quick action yeast
- 65 g granulated sugar
- 60 ml water
- 1 egg
For the filling
- Blackcurrant Jam
For the Cinnamon sugar mix
- 30 g unsalted butter
- 50 g granulated sugar
- 50 g brown sugar
- 1 tbsp cinnamon
For the egg wash
- 1 egg
- 1 tbsp water
Instructions
- Heat the milk in a small saucepan. Once it begins to bubble, remove from the heat, add the butter and stir in until melted, set aside
- In a bowl, mix the flour ,yeast and sugar. Next, stir in the milk/butter, blend. Finally add the water and egg. Knead by hand( if it gets too sticky, add sprinkles of flour)
- Continue to knead for a further 5 minutes until your dough is smooth and stretchy
- Place the dough in a bowl, cover with a tea towel, allow to rise for 1 hour
- Make the Cinnamon Sugar mix. Melt the butter, stir in the brown sugar, granulated sugar, and cinnamon, set aside.
- Roll out your dough on a floured surface, cut out a large rectangle. Brush a little melted butter over the dough.
- Sprinkle the cinnamon sugar mixture, then spread the blackcurrant Jam, covering the whole Surface.
- Fold the dough in an envelope fashion ( see video)
- You now have a smaller rectangle. With your rolling pin, flatten and spread the length of your dough( making a longer, slightly wider rectangle)
- Slice roughly 1 inch strips ( see video)
- To make knots, hold either end of each strip, twist and loop to make a knot ( see video).
- Place on a lined baking sheet, cover and allow to rise for a further 30 minutes
- Preheat the oven to 190°c
- Make the egg wash, by mixing the egg and water. Then brush the knots with the wash.
- Pop in the oven for 14 minutes or until browned. Allow to cool, then enjoy!
