Swedish Cinnamon Knots with Chocolate Chips

Ingredients

• 540 g milk (3.5% fat)
• 300 g butter
• 500 g spelt flour type 1050
• 500 g whole‑grain spelt flour
• 180 g raw cane sugar
• 2 tsp vanilla powder
• 1 pinch salt
• 1 cube fresh yeast (42 g)
• 5 tsp cinnamon
• 50 g chocolate chips made from dark chocolate
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Warm the milk and 150 g of butter in a pot. In a bowl combine both flours with 80 g raw cane sugar, vanilla powder, and salt. Break in the fresh yeast and pour the warm butter‑milk mixture over it. Knead with a hand mixer’s dough hooks for 5 minutes until smooth. Cover and let rest for 45 minutes.

2. 2.

   For the filling melt the remaining butter and let it cool slightly. Mix the remaining sugar with cinnamon.

3. 3.

   Roll out the dough on a floured surface into a rectangle (about 45 x 55 cm). Brush with butter, sprinkle chocolate chips and about 80 g of the cinnamon‑sugar mixture. Fold the left side in about one third, press lightly, then fold the right side over it so the dough has three layers. Cut into roughly 20 narrow strips and twist each strip around itself to form cords. Tie into small knots and place on two baking trays lined with parchment paper.

4. 4.

   Sprinkle the knots with the remaining cinnamon‑sugar mixture and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 15 minutes until golden brown. Let cool, then dust with powdered sugar before serving.