Twice Baked Cardamom Knot (hazelnut) Recipe

Bloom yeast

In a small bowl combine warm water (105–115°F) and 1 tsp of the granulated sugar (from the dough sugar). Sprinkle the instant yeast on top, stir briefly, and let sit 5–8 minutes until foamy.

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 (if any left), 1 tsp fine sea salt, and 2 tsp ground cardamom until evenly distributed.

Add wet ingredients

Add the foamy yeast mixture, 3/4 cup warm whole milk, 4 tbs melted and cooled butter, and 1 large egg to the dry ingredients. Mix on low speed until a rough dough forms, then increase to medium-low and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If the dough is too sticky, add up to 2 tbs extra flour; if too dry, add 1–2 tbs milk.

First rise

Lightly oil a clean bowl with 1 tsp vegetable oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes depending on room temperature.

Toast and prepare hazelnuts

If your hazelnuts are not toasted, spread 1 cup hazelnuts on a baking sheet and toast in a 350°F (175°C) oven 8–10 minutes until fragrant and lightly browned. Transfer to a clean kitchen towel, rub to remove skins, then let cool.

Make filling

Pulse the toasted hazelnuts in a food processor until finely ground but not pasty (a coarse meal). Add 1/3 cup powdered sugar, 2 tbs brown sugar, 3 tbs softened butter, 1/2 tsp ground cardamom, 1/4 tsp fine sea salt, and 1/2 tsp vanilla extract. Pulse and scrape as needed until mixture is a spreadable paste. If too dry, add up to 1 tsp heavy cream and pulse to combine. Taste and adjust salt or cardamom.

Roll and fill

On a lightly floured surface, punch down the risen dough and divide into 8 equal portions (for large knots) or 12 for smaller ones. Roll each portion into a rectangle about 8 x 3.5 inches (20 x 9 cm) and 1/8–1/4 inch thick. Spread about 1.5–2 tbs of the hazelnut-cardamom filling along the center of each rectangle, leaving a small margin at the edges.

Fold and roll

Fold the dough over the filling to enclose it (or fold one long edge over the other), then gently roll the sealed strip to smooth. Tuck ends and form into a knot: take the strip, tie a loose knot, tuck the loose ends under the knot and slightly press to seal.

Second rise

Place shaped knots on a parchment-lined baking sheet about 2 inches apart. Cover loosely with lightly greased plastic wrap or a towel and let rise 30–40 minutes until puffy.

Par-bake (first bake)

Preheat oven to 375°F (190°C). Whisk together 1 large egg yolk and 1 tsp milk for egg wash. Brush the knots lightly with egg wash, sprinkle coarsely chopped hazelnuts and a pinch of turbinado sugar on top. Bake for 12–15 minutes until lightly golden but not deeply browned—this is the first bake to set the structure for the second bake.

Cool slightly and prepare for second bake

Remove the pan from the oven and let knots cool on the sheet for 10–15 minutes. Meanwhile reduce oven to 350°F (175°C).

Second bake

Return the pan to the oven and bake an additional 8–12 minutes at 350°F until the knots are deep golden, the filling is set, and the internal temperature reaches about 190°F if checked. Watch carefully to avoid overbrowning; rotate the pan halfway if needed.

Optional honey-cardamom glaze

While knots are still warm, whisk together 2 tbs mild honey, 1 tsp warm water, and 1/8 tsp ground cardamom until smooth. Lightly brush over the tops for shine and extra flavor.

Cool and serve

Transfer knots to a wire rack to cool for at least 20 minutes so the interior finishes setting. Serve warm or at room temperature. Store cooled knots in an airtight container for up to 2 days, or freeze individually wrapped for up to one month; reheat gently in a 300°F oven to refresh before serving.