Aaaaaah, Sundays! Don't you just love something sweet and warm and cinnamony for Sunday breakfasts? Sundays seem to be the one day of the week when we aren't rushing around, eating on the run, making do with whatever we can find, even if it's last night's leftover dinner! It's also the one day of the week when I seem to have the extra time I need to make something a little special for us.
Sweetie-Pi was standing at our kitchen island, took one bite and stated, "Think I'll sit down and enjoy a cup of coffee with these. They are too good to just gobble down."
I won't kid you into believing that these are quick. Quite the opposite ~ I found that making the individual ropes, dipping them into butter and the cinnamon-sugar mixture, and then tying them into knots took far longer than I expected. These were good, but I think I'd only do them again for a brunch.
For the knots:
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
For the topping:
2 cups sugar
2 tablespoons ground cinnamon
3/4 cup butter, melted
In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Stir in enough flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; divide into three portions. Cover two portions with plastic wrap. Divide one portion into 12 balls and then roll each ball into an 8-inch rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar mixture. Tie into a knot (as if you were tieing a shoelace). Tuck and pinch ends under and place on ungreased baking sheets. (I brought the ends up and over the top of the knot, and tucked them betneath the knot. It may take a little stretching of the dough.) Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 12-14 minutes or until golden brown.
Makes about 3 dozen knots.