Scandi beetroot knots
These bread rolls are our take on a Swedish classic called kanelbullar.
Makes 12 • Ready in 50mins,
plus proving
for the dough:
7g sachet easy-bake yeast 300g strong white bread flour 100g light spelt flour
20g salted butter, softened
¼tsp salt ½tsp sugar
½tsp caraway seeds
for the beetroot paste:
150g cooked ready-to-eat beetroot 65g crème fraîche
1tbsp horseradish sauce a few sprigs of dill for the glaze:
1 egg yolk for the topping: löksill or pickled herring
1 For the dough, mix the yeast in 275ml of tepid water. Weigh the remaining ingredients into a bowl. Using an electric mixer with a dough hook, pour in the water and mix on a high speed for 10-15mins. Pop into an oiled bowl and leave somewhere warm, covered with a tea towel, to prove for 1hr.
2 To make the beetroot paste, blitz the ingredients in a food processor.
3 Divide the dough in half and tip out onto a well-floured surface, knead then roll each half batch of dough out to a rectangle about 20x25cm.
4 Spread 3tbsp of the beetroot paste onto one half, leaving a small edge all the way around. Place the other half of the dough on top and gently roll out a little more. With the dough in landscape, fold the bottom third into the centre, then fold the top third right over to meet the other folded end.
5 Roll the dough again, now focusing on making it taller. Trim off the rough ends to make the long rectangle neat and cut the dough into 12 strips.
6 Twist each strip and, holding onto one end, wrap the dough around and tuck the tail under. Put onto 2 well-floured baking trays. Cover with a damp cloth and leave to prove in a warm place for 1-1½hrs. When you press the dough and it doesn’t spring back it’s ready to bake.
7 Heat the oven to 240C/Gas Mark 9. To glaze, mix the egg yolk with 1tbsp of water and brush over the knots. Bake for 10-12mins. Serve with remaining beetroot paste and pickled herring. Per roll: Calories 171, Fat 4.5g,
Sat fat 2.5g, Carbs 27g w&h