Description
Blueberry knots weave magic through classic pastry techniques, bringing Nordic-inspired sweetness to your morning ritual. Delicate swirls of tender dough embrace plump blueberries, creating a perfect balance of comfort and culinary craft you’ll want to savor slowly.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup powdered sugar
Wet Ingredients:
- 3/4 cup warm milk (110F/43C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 2–3 tablespoons milk
- 2 tablespoons melted butter
Filling and Flavoring:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Create a soft, pliable dough by mixing flour, yeast, sugar, and salt in a mixing bowl. Incorporate warm milk, melted butter, and egg, stirring until a cohesive mixture forms. Gradually fold in remaining flour to develop a smooth, elastic consistency.
- Transfer the dough to a lightly floured surface and knead vigorously for 5-7 minutes until it becomes silky and stretchy. Place the dough in a greased bowl, cover with a clean kitchen towel, and allow to rise in a warm environment for approximately 1 hour, or until it doubles in volume.
- Prepare the blueberry filling by gently combining fresh blueberries with sugar, cornstarch, and fragrant lemon zest in a separate bowl. Let the mixture rest to allow flavors to meld.
- After the dough has risen, deflate it and roll out into a rectangular shape approximately 12×15 inches. Distribute the blueberry mixture evenly across the surface. Carefully fold the dough lengthwise, pressing gently to seal the filling within.
- Slice the filled dough into 12 uniform strips. Twist each strip and form into loose knots, arranging them on a parchment-lined baking sheet with adequate spacing. Cover and permit a second rise for 20-30 minutes.
- Heat the oven to 350°F (175°C) while the knots undergo their final proofing.
- Brush the knots with beaten egg to achieve a golden, glossy finish. Bake for 18-22 minutes until they turn a rich, amber brown. Immediately after removing from the oven, brush with melted butter while still warm.
- Optional: Craft a delicate glaze by whisking powdered sugar, milk, and vanilla into a smooth, silky consistency. Drizzle artfully over the cooled blueberry knots for an extra touch of sweetness.
Notes
- Ensure milk is warm (not hot) to activate yeast without killing it, maintaining perfect dough texture.
- Use fresh or frozen blueberries, but drain excess liquid from frozen berries to prevent soggy knots.
- Replace all-purpose flour with gluten-free blend for celiac-friendly version, adding xanthan gum for better structure.
- Knead dough until windowpane test passes – stretch a small piece and it should be thin enough to see light through without tearing.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 245
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg