Description
These fresh baked blueberry knots are soft, slightly sweet, and filled with juicy blueberries. Perfect for breakfast, brunch, or a sweet treat any time of day!
Ingredients
Scale
- For the Dough:
- 3 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk (110°F/43°C)
- ¼ cup unsalted butter, melted
- 1 large egg
- For the Filling:
- 1 cup fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest
- For Brushing:
- 1 egg, beaten (for egg wash)
- 2 tablespoons melted butter (for brushing after baking)
- Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough:
In a large bowl, combine 1 cup of flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Stir until combined. Gradually add the remaining flour until a soft dough forms. - Knead the Dough:
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size. - Prepare the Blueberry Filling:
While the dough is rising, in a small bowl, toss the blueberries with sugar, cornstarch, and lemon zest. Set aside. - Shape the Knots:
After the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle (about 12x15 inches). Sprinkle the blueberry filling evenly over the dough. Gently fold the dough in half lengthwise, pressing down lightly to secure the filling. - Form the Knots:
Cut the dough into 12 strips. Twist each strip and tie it into a loose knot. Place the knots on a parchment-lined baking sheet, spacing them apart. Cover and let rise for an additional 20-30 minutes. - Preheat the Oven:
Preheat your oven to 350°F (175°C). - Bake the Knots:
Brush the knots with beaten egg. Bake for 18-22 minutes, or until golden brown. Remove from the oven and brush with melted butter while still warm. - Optional Glaze:
If desired, whisk together powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle over the cooled blueberry knots.
Notes
- Storage: Store any leftover knots in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Serving Tip: Serve warm for the best flavor. You can reheat them in the oven at 300°F (150°C) for a few minutes to freshen up.
- Make-Ahead Tip: Prepare the dough the night before and refrigerate it. Allow it to come to room temperature before shaping and baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes Baking time: 18-22 minutes
Nutrition
- Calories: 210
- Fat: 7g
- Carbohydrates: 30g
- Protein: 5g