A ribbon of buttery hazelnut runs through each of these rustic knots. With a simple coffee glaze, they’re perfect for your elegant morning tea.
coffee-glazed hazelnut knots
1 x quantity basic sticky bun dough (see recipe, p146)
100g unsalted butter, chopped and softened 1 cup (175g) dark brown sugar
½ cup (50g) hazelnut meal (ground hazelnuts) plain (all-purpose) flour, for dusting
1 egg, lightly beaten coffee glaze
¼ cup (60ml) strong espresso coffee ¼ cup (60ml) water
½ cup (110g) caster (superfine) sugar
Follow the basic sticky bun dough recipe. While the dough is proving, place the butter, sugar and hazelnut meal in a medium bowl and mix to combine. Set aside.
To make the coffee glaze, place the coffee, water and sugar in a small saucepan over high heat. Bring to the boil and cook for 3–4 minutes or until reduced slightly and syrupy. Set aside.
Roll out the dough on a lightly floured surface to a 45cm x 30cm rectangle. Spread with the butter mixture. Starting from one long side, fold the dough in half to sandwich the filling. Trim the edges. Cut the dough into 14 x 3cm-wide strips. Tie each strip into a knot and tuck the edges under. Place on 2 large baking trays lined with non-stick baking paper. Cover with plastic wrap and set aside in a warm place for 30 minutes or until almost risen. Preheat oven to 180°C (350°F).
Brush the knots with egg and bake for 15 minutes or until golden brown. Brush with the coffee glaze to serve. MAKES 14.