Sweet Sourdough Knots with Lemon Coconut Filling
This summery sourdough version of Norwegian cinnamon knots is filled with lemon curd, blackcurrants and white chocolate. The dough can either be left to rest overnight or baked on the same day.
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!