Fluffy and Tender Butter Knots

Fluffy and Tender Butter Knots

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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!

Love,

Rina

Fluffy and Tender Butter Knots
 
Aktiv
Passiv
Total
 
Autor/Author:
Gang/Type: Breakfast, Snack
Ergibt/Yield: 4 butter knots
Zutaten/Ingredients
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
Zubereitung/Instructions
  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.
Tipps/Notes
I ground the flaxseed in my Personal Blender.

4 Comments

  1. Laura
    Friday November 2nd, 2018 / 07:23 AM

    Hallo geht das Rezept auch mit Hafermilch? 🙂

    • Rina
      Author
      Friday November 2nd, 2018 / 07:26 AM

      Liebe Laura,
      das sollte auch funktionieren.
      Liebe Grüße
      Rina

  2. Petra Janke
    Saturday June 3rd, 2017 / 08:19 PM

    Schon wieder so eine tolle Idee 🙂 ! Die mache ich mir mal für sonntags statt Kuchen 😉

    • Rina
      Author
      Saturday June 3rd, 2017 / 08:20 PM

      Und dann mit Marmelade oder Schokoaufstrich bestreichen 🙂
      Hatte ich heute zum Frühstück!

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