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Oh, I loved them! When I was going to the bakery and got me a treat it was either a pretzel or butter knot. I still get a pretzel every now and then from a bakery, because most of them are vegan. But I haven’t had butter knots in a very long time.
So when my friend invited me over for breakfast, I planed on making homemade butter knots, so we could enjoy them together.
I made a simple sweet yeast dough, but used more vegan butter than usual. In the non-vegan butter knot eggs make this special texture, that when you pull it apart, it tears into strips. Flaxseed does that to my vegan dough. I used golden flaxseed for the looks.
I hope you have fun baking these butter knots and enjoy them!
- 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
- 1 tbsp vegan butter, melted
- 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.
- 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.
- 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.