Raspberry Breakfast Knots

Dough

1. ADD warm milk, brown sugar, and yeast to the bowl of an electric mixer.
2. MIX and allow to sit for 5-10 minutes until bubbles form on the surface.
3. ADD salt, vanilla extract, butter, eggs, and 4 cups of flour.
4. ATTACH the dough hook and MIX on low speed for 4-5 minutes.
5. ADD more flour as needed until the dough is no longer sticky to the touch.
6. COVER the bowl with plastic wrap and let the dough rise for 1 hour or until doubled in size.

Raspberry Filling

1. ADD 2 packages (6 ounces each) of Driscoll's raspberries to a medium saucepan over low heat.
2. ADD sugar and STIR.
3. SIMMER for 3-5 minutes, MASH raspberries with a fork, and STIR in the cornstarch slurry (equal parts cornstarch and water).
4. SET mixture aside and allow to cool until dough is ready.

Dough Preparation

1. LINE 2 large baking sheets with parchment paper and SET aside.
2. TRANSFER the dough to a floured surface and ROLL out into a 12x16-inch rectangle.
3. SPREAD the raspberry filling over the dough.
4. FOLD the dough in half.
5. CUT into 10-12 equal strips using a pizza cutter.

Shaping & Rising

1. TWIST each dough strip 3-5 times and TIE into a knot.
2. TUCK ends under and PUSH one end through the center.
3. PLACE 5-6 knots on each prepared baking sheet.
4. COVER trays with tea towels and LET rise in a warm place for 30 minutes.

Baking

1. PREHEAT oven to 375°F.
2. BEAT egg white with a splash of water to CREATE an egg wash.
3. BRUSH dough knots with egg wash and SPRINKLE lightly with turbinado sugar.
4. BAKE for 15-17 minutes or until golden brown.
5. REMOVE from the oven and cool on a wire rack.

Finishing Touch

1. TOP each knot with fresh Driscoll's raspberries.
2. DUST with powdered sugar before serving.