For me, summer tastes of fruity citrus fruits, fresh berries, coconuts and white chocolate. And that’s exactly what this summer version of Norwegian cinnamon knots tastes like. The lemon-coconut knots have the same fluffy, soft dough, but with a summery, fruity filling. You can either leave the dough to rest overnight or mix it in the morning in summer temperatures and bake it in the afternoon.
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Lemon-coconut brioche knots with sourdough
The sweet knots are made without yeast. The sourdough ensures that the lemon-coconut knots are still soft and delicious after a few days. If you’re looking for a variation for autumn and winter, try these chocolate coconut knots!
Video: How to shape the sweet knots
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- 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.
More sweet sourdough knots
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Soft Sourdough Cinnamon Rolls Overnight
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Pumpkin Cinnamon Rolls with Sourdough | Soft, Fluffy Perfect for Fall!
Today I’m introducing you to my current favorite autumn recipe: Juicy pumpkin cinnamon buns with sourdough. I already love normal sourdough cinnamon buns, but the pumpkin puree in the dough makes this version even fluffier than any I’ve baked before. The dough…
Sweet Sourdough Knots with Lemon Coconut Filling
Ingredients
dough
- 400 g cake flour
- 240 g water
- 40 g sourdough starter
- 40 g sugar
- 60 g butter soft or vegan butter
- ¼ tsp salt
Filling
- 100 g lemon curd
- 30 g shredded coconut
- blackcurrants optional
- white chocolate chips optional
Instructions
Day 1
- Mix the flour, water, sourdough, sugar, soft butter and salt.
- Cover the dough 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
- Melt the butter and mix with the sugar and grated coconut.
- Leave the mixture to cool.
- Roll out the dough into a large rectangle.
- Mix the lemon curd with the grated coconut and spread on the pastry.
- Scatter the blackcurrants over 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 layers lightly with a rolling pin.
- Cut the rectangle into even strips.
- 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.
- Bake the knots for ten minutes at 230 degrees with steam and finish baking for 15 minutes at 200 degrees.
- Coat with sugar syrup and you’re done!
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