Imagine a warm, fluffy bounty, with a sweet coconut filling, dark chocolate chips and light, fluffy dough. Kanelknuter are the Norwegian version of Kanelbullar – cinnamon buns. Of course, you can also use this sourdough recipe to bake classic cinnamon buns, but if – like me – you happen to have some shredded coconut and chocolate flakes in your cupboard, why not give these bounty buns a try? Or how about a summery coconut and lemon filling?
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The knots consist of three layers of dough, which are held together with sticky layers of butter. Twirling and knotting the strips of dough may be a little tricky at first, but after two or three knots you’re sure to get the hang of it!
Ingredients for the Norwegian chocolate coconut knots
- Flour: All-purpose flour or type 405 wheat flour is best for this recipe. If you want to replace some of the flour with wholemeal flour, you may need to increase the proportion of water.
- Water: Cold in summer and lukewarm in winter.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have sourdough discard, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Sugar (white and brown) for the sweetness in the dough and filling.
- Soft butter or a vegan alternative for the dough.
- Salt for the flavour.
- Coconut and chocolate shavings for the filling.
In three steps: How to make sweet knots with sourdough
- Roll out the dough to form a rectangle and spread with the filling.
- Fold in the first third of the rectangle and fold over the last third of the dough so that the filling is hidden between the layers of dough. Roll out the dough carefully.
- Cut the dough into 12 strips, twist the strips, wind them around three fingers and knot them together with the last piece of the strip.
Helpful tools – My recommendations
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- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A wooden rolling pin*.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- A cooling rack* for bread, rolls and waffles.
- A pizza cutter* for sweet knots, croissants etc.
You can find more product recommendations here.
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Sourdough Brioche Knots with Chocolate Coconut Filling
Ingredients
dough
- 400 g all purpose flour all purpose flour (or type 550)
- 240 g water
- 40 g sourdough starter
- 40 g sugar
- 60 g butter soft or vegan butter
- ¼ tsp. salt
Filling
- 50 g butter melted or vegan butter
- 40 g brown sugar
- 40 g shredded coconut
- chocolate shavings
Instructions
Day 1
- To make the dough, mix the flour, water, sourdough, sugar, soft butter and salt, cover and leave to rest at room temperature for four to six hours.
- Then place in the fridge overnight or for eight to twelve hours.
Day 2
- For the filling, melt the butter and mix with the sugar and shredded coconut and leave the mixture to cool.
- Roll out the dough into a large rectangle using a rolling pin*. Brush the rectangle with the coconut-butter mixture and sprinkle with chocolate shavings.
- Fold in the first third of the rectangle and fold over the last third of the dough so that the filling is hidden between the layers of dough.
- Roll out the dough layers again lightly with a rolling pin*.
- Cut the rectangle into even strips using a pizza cutter*. Twist and knot the strips.
- Place the knots on a baking tray, brush with milk and leave to rest for two to three hours.
- Preheat the oven to 230 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Bake the knots for ten minutes at 230 °C with steam and finish baking for 15 minutes at 200 °C.
- Coat with sugar syrup and you’re done!
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You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡
Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!
Do you have a video of the knotting procedure perhaps? I am struggling to visualize it.
Hello Erin, there is a video linked in the post. I hope it helps! Best wishes, Theresa
I’m confused by your notes saying all purpose flour is ideal but in the recipe calling for cake or bread flour? Can you please clarify?
Please excuse any confusion. I would recommend all-purpose flour.