Sweet, tender, soft and delicious! These Raspberry breakfast knots are perfect for a cozy Fall morning! Made with a simple dough, filled with sweet raspberry filling, knotted, tied and baked until golden brown.
Prep Time:
2 hours
Cook Time:
15 minutes
Serves:
12
Ingredients
1 cup warm milk
2 1/4 tsp yeast
1 tbsp brown sugar
1/2 tsp salt
2 tsp vanilla extract
1/2 cup unsalted butter, at room temperature
3 eggs
4-4.5 cups all purpose all purpose flour
2 packages of Driscoll’s Raspberries
1 tbsp corn starch
1/4 cup cane sugar
Powdered sugar for dusting
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.
