Orange Cardamom Knot Recipe

Bloom yeast

In a small bowl combine warm water (110°F / 43°C), 1 teaspoon sugar (from the 3 tbsp total), and the instant yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn’t foam, discard and start with new yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 3.5 cups all-purpose flour, remaining granulated sugar (adjust so total equals 3 tbsp), and 1 teaspoon fine sea salt. Add 1 teaspoon ground cardamom and 1 tablespoon orange zest; stir to combine evenly.

Combine wet ingredients

Add the foamy yeast mixture, 3 tablespoons warm whole milk, 4 tablespoons softened unsalted butter, and 1 large egg to the dry ingredients. Mix on low to combine, then increase to medium speed and knead about 6–8 minutes until a smooth, slightly tacky but not sticky dough forms. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add warm water 1 teaspoon at a time.

First rise

Lightly oil a large bowl and place the dough inside, turning to coat all sides with oil. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1½ hours.

Prepare filling

While the dough is rising, whisk together 3/4 cup of the packed light brown sugar (reserve the rest for a sweeter interior if desired), 1 teaspoon ground cardamom, 1 tablespoon melted butter, 1 tablespoon freshly squeezed orange juice, and 1 tablespoon finely grated orange zest until evenly combined and crumbly but spreadable.

Roll out dough

Once doubled, punch down the dough and turn it out onto a lightly floured surface. Roll into a rectangle about 12 x 10 inches and roughly 1/4 inch thick.

Spread filling

Brush the 3 tablespoons melted butter (from the Filling section) evenly over the rolled dough. Sprinkle the brown sugar–cardamom filling mixture evenly across the surface, leaving a 1/2-inch border on one long edge.

Cut into strips

Starting from the long side with filling, roll the dough tightly into a log. Press the seam to seal. Using a sharp knife or bench scraper, cut the log into 8 equal pieces. Working with one piece at a time, take a slice and make a lengthwise slit through the center of the log down the middle but not cutting all the way through (so you have two thin strips connected at the end).

Form knots

Twist the two strips around each other once or twice and then tie them into a loose knot, tucking the ends under to make a neat shape. Place each knot on a parchment-lined baking sheet about 2 inches apart. If desired, sprinkle coarse sugar on top for sparkle.

Second rise

Cover loosely with plastic wrap or a towel and let the knots rise in a warm place until puffy, about 30–45 minutes (they should noticeably puff but not double). Meanwhile preheat the oven to 375°F (190°C).

Bake

Bake the risen knots in the preheated oven for 12–16 minutes, rotating the baking sheet halfway through, until golden brown on top and cooked through (internal temperature ~190°F / 88°C). Remove from oven and transfer the knots to a wire rack to cool for 8–10 minutes.

Make glaze

While the knots cool slightly, whisk together 1 cup confectioners’ sugar, 1½ tablespoons freshly squeezed orange juice, and 1/4 teaspoon vanilla extract until smooth. Stir in 1/2 teaspoon finely grated orange zest if using. Adjust consistency: add a little more juice for a thinner glaze or more confectioners’ sugar for a thicker glaze.

Glaze knots

Brush or drizzle the orange-cardamom glaze over each warm knot so it soaks into crevices. Allow glaze to set for 10–15 minutes. Serve warm or at room temperature. Leftovers keep in an airtight container at room temperature for up to 2 days (reheat briefly to refresh).