Sourdough Discard Cinnamon Apple Knots
Sourdough Apple Cinnamon knots are a delightful treat. With a tangy, buttery sourdough base, and layers of sweet apples and cinnamon. These are the perfect dessert, breakfast or afternoon snack with tea!
These are sourdough cinnamon knots. They’re not quite a cinnamon roll, but kind of similar. Either way, they’re so delicious that I just had to share them!
Ingredients:
- All purpose flour
- Sourdough starter- discard or active
- Milk
- Eggs
- Butter
- Sugar
- Salt
- Brown sugar
- Cinnamon
- Apples
Instructions:
- Prepare the Sourdough Dough: Add your starter to your room temperature milk, mix until dissolved. Add your sugar, eggs, and flour. Mix into a shaggy dough. Let rest for 15 Minutes. It will look dry, do not add anymore liquid, once the butter gets incorporated it will soften up.
- Create the Cinnamon Filling: Mix your brown sugar and cinnamon in a bowl, set aside till later.
- Finish your dough: After the 15 minutes, add your salt and soft room temperature butter, knead until you have a smooth dough. Cover and let rise in warm spot until doubled in size.
- Roll and Layer: Once the dough has doubled, using a rolling pin roll out the sourdough dough into a rectangle and spread soft butter over the entire dough. Sprinkle cinnamon brown sugar filling evenly, spread thinly sliced apples all over. Fold the dough over in half, creating layers of goodness.
- Twist and Shape: Cut the dough into 2″ strips and, and cut each strip down the middle, leaving the top intact. Twist each strip for an aesthetically pleasing design. Place the twists on a baking sheet, leaving room for them to rise.
- Bake to Perfection: Brush the twists with an egg wash for a golden finish. Bake 20-25 minutes in 350f oven, until they are golden brown.
- Optional Glaze: If you have a sweet tooth, drizzle a simple powdered sugar glaze over the twists or spread cream cheese icing, once they’ve cooled slightly.
Shaping The Knots
Shaping the knots is easier then it seems, dont worry about making them perfect!
Once they bake up, you wont see any imperfections, they’ll be delicious and beautiful!
- Step 1: Cut into 2″ strips, cut each strip down the middle leaving a bit intact at the top.
- Step 2: Begin twisting the 2 strips all the way down.
- Step 3: Twist each into a loose knot, they don’t need to be perfect.
- Step 4: Place on the prepared baking sheet and let rise for 30 minutes to an hour.
Indulge in the delightful harmony of sourdough, cinnamon, and apples with these twists. Whether served as a breakfast treat or an afternoon snack, these Sourdough Cinnamon Apple Twists are sure to become a seasonal favorite in your home. Enjoy the comforting flavors and share the joy of homemade goodness with family and friends. Happy baking!
Sourdough Discard Apple Cinnamon Knots
Sweet and fluffy Sourdough Cinnamon Apple Knots. Made with a good amount of cinnamon, sweet brown sugar, and simple glaze or cream cheese icing. Beyond delicious.
Ingredients
- 540 g All purpose flour 4 1/3 cup
- 100 g Sourdough starter- discard or active 1/2 cup
- 200 g Milk 1 Cup
- 2 Eggs
- 150 g Butter- Room temp (divided, 50g for filling) 2/3 cup
- 50 g Brown sugar 1/4 cup
- 10 g Salt 1 1/2 tsp
Cinnamon filling
- 213 g Brown sugar 1 Cup
- 16 g Cinnamon 2 tbsp
- 1 Apple Thin sliced
- 50 g Butter 1/4 cup
Sweet glaze
- 50 g Powdered sugar 1/2 cup
- 30 g Milk or water 2 tbsp
Instructions
- Prepare the Sourdough Dough: Add your starter to your room temperature milk, mix until dissolved. Add your sugar, eggs, and flour. Mix into a shaggy dough.Let rest for 15 Minutes. It will look dry, do not add anymore liquid, once the butter gets incorporated it will soften up.
- Create the Cinnamon Filling: Mix your brown sugar and cinnamon in a bowl, set aside till later.
- Finish your dough: After the 15 minutes, add your salt and part of your soft room temperature butter, knead until you have a smooth dough. Cover and let rise in warm spot until doubled in size.
- Roll and Layer: Once the dough has doubled, roll out the sourdough dough into a rectangle and spread soft butter over the entire dough.Sprinkle cinnamon brown sugar filling evenly, spread thinly sliced apples all over. Fold the dough over directly in half.
- Twist and Shape: Cut the dough into 2" strips and, and cut each strip down the middle, leaving the top intact. Twist each strip for an aesthetically pleasing design. Place the twists on a baking sheet, leaving room for them to rise. See photos above on how to.
- Let rise for 30 minutes to an hour.
- Bake to Perfection: Brush the twists with an egg wash for a golden finish. Bake at 350F for about 20-25 minutes until they are golden brown.There is a lot of butter and sugar in this recipe, keep on eye on them so they dont burn.
- Optional Glaze: If you have a sweet tooth, drizzle a simple powdered sugar glaze over the twists or spread cream cheese icing, once they’ve cooled slightly.
Notes
Dough can be made 1-2 days ahead and keep in the fridge until you plan to roll and assemble your knots.
Knots can be frozen, baked or unbaked.
- To freeze unbaked, fully assemble, but dont do the final rise. Freeze in a single layer. Pull and let thaw and rise for 30 minutes before baking as normal.
- To freeze baked, let cool completely and freeze in a single layer before packing into an airtight container. Let fully thaw, heat in the oven to warm them up before serving.
