John Myers
Baking: Small Yeast Knot
The perfect baking: small yeast knot recipe with a picture and simple step-by-step instructions.
- 300 g Wheat flour type 550
- 0,5 teaspoon Salt
- 40 g Soft butter
- 10 g Yeast fresh
- 125 ml Milk lukewarm
- 25 g Sugar
- 1 piece Egg
- 1 Knife point Grated orange peel
- 1 handful Raisins
- 1 piece Egg
- 1 piece Granulated sugar
- Mix the flour with salt and butter.
- Shake the lukewarm milk, egg, yeast, sugar and orange peel well in a blender jar.
- Slowly add the milk mixture to the flour and knead vigorously.
- Mix the raisins into the dough and cut it into four parts. Roll each part into a thick sausage and form a knot from it. (Place the pieces in a square and turn one end under or over.)
- Moisten a piece of baking paper a little, dust with a little flour and place the knot in the middle.
- Now lift the whole thing into a glass mold (with a lid), cover it and let it rise in a warm place (e.g. pipe at 45 degrees) until the knot has visibly enlarged.
- Heat the pipe to 180 degrees (lower / upper heat), remove the lid, brush the knot with a whisked egg, sprinkle with crystal sugar if necessary and bake for about 35 – 45 minutes (toothpick test) until it starts to get color,
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