Recently, I baked some butter poppy seed knots, not bad since it was my first time making this with a wonky oven. My oven is terribly wonky but I can’t replace it because it came with the flat hehehe Its “wonkiness” is in the temperature area, the control I think isn’t working, so if the recipe says gas mark 4, and the oven is turned to gas mark 4, in 15 minutes time I think it will turn to the temperature of a gas mark 6! I had burnt many many cakes and cupcakes hehehe….now I have a oven thermometer, which let me keep track of the tempreture, so far so good 🙂
Ingredients (makes 12)
1 1/4 cups lukewarm milk
4 tablespoons butter, at room temperature
1 teaspoon sugar
2 teaspoon active dry yeast
1 egg yolk
2 teaspoons salt
3 1/2 – 4 cups flour
1 eggs beaten with 2 tsp of water for glazing
poppy seeds, for sprinkling
Method
In a large bowl, stir together the milk, butter, sugar and yeast. Leave for 15 minutes, to dissolve and frothy.
Stir in egg yolk, salt and 2 cups of flour, add 1 cup of flour and stir to obtain a soft dough.
Transfer to floured surface and knead, adding flour if neccessary until
smooth and elastic. Place in a bowl and cover, leave in warm place until doubled in volume, about 1 1/2 to 2 hours.
Grease baking sheets, punch down dough with fist and cut into 12 pieces the size of golf balls. Roll each to rope, twist to form a knot and place 1 inch apart on the baking sheet. Cover with tea cloth and leave to rise in warm place until doubled in volumr, 1 – 1 1/2 hours.
Prehead the oven to 350F.
Brush the knots with egg glaze and sprinkle the poppy seeds.
Bake for 25-30 minutes, until tops are lightly browned. Cool lightly on rack before serving.
i am hungry liao looking at the doughnut!!!!
i wan i wan
Why issit that you can cook so well, and I can’t?
sigh….
Not doughnut lah, no HOLE in the middle hehehe…..it’s a knot…see properly, you might see some obscene stuff akekekeke Nice leh…come come, I bake for you
You can lah, you cook well too, remember steamed eggy you made?