Fluffy and Tender Butter Knots
Gang/Type: Breakfast, Snack
Ergibt/Yield: 4 butter knots
For the dough:
  • 250 g (1 1/2 cups) white flour - spelt or wheat
  • 1 pinch salt
  • 2 tbsp sugar
  • 1 tsp dry active yeast
  • 2 tbsp (golden) flaxseed, ground
  • 6 tbsp water
  • 80 g (5 tbsp) vegan butter
  • 50 ml (3 tbsp) soy milk
To brush on:
  • 1 tbsp vegan butter, melted
  1. Mix the flaxseed with water and let jelly. In a bowl combine the dry ingredients for the dough. Melt the butter and combine with the soy milk. Pour over the dry ingredients and knead with the machine for 5 minutes until soft and well combined.
  2. Cover the dough and let rest in a warm spot for 1 hour. Then knead again. If the dough is too wet knead in a little more flour. Divide the dough into four pieces. Form each piece into a long, 1/2-inch thick rope. Make a knot in each rope and hide the ends underneath. Place on a lined baking tray, cover with a kitchen towel and let rest for 30 minutes.
  3. Heat the oven to 180° C (360° F). Brush the butter knots with some melted butter and place them in the oven, while it is heating. After 15 - 20 minutes the knots should be golden and ready. Remove from the oven and let cool on a cooling rack.
I ground the flaxseed in my Personal Blender.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/luftig-zarte-butterknoten/