Easter has arrived and to be honest, I was feeling just a little underwhelmed by the thought of hot cross buns. Don't get me wrong, there's nothing quite like a freshly baked bun hot out of the oven to celebrate Easter, however this year I wanted to try something else.
Shortly after the hunt for inspiration began, I came across these Cinnamon and raisins knots and decided that with a few tweaks, I had found my Easter treat.
These Easter Knots are filled with dark chocolate, dates and pecan nuts. They're fun and easy to make, delicious of course, and if you're feeling anything like me this year and want to try something different, these little treats are perfect...they've sure been a hit at my house!
I felt that my first attempt didn't have enough filling, and my second attempt was hard to work with as my chocolate chunks were too big, so after realising that grating my chocolate first made the dough easier to roll, my final go resulted in the perfect balance of filling.
They are delicious when eaten straight from the oven, even better with a tea or coffee, and they'll keep for a couple of days in an airtight container.
2C plain flour
1 tbsp instant yeast
1 tsp sugar
pinch of salt
1/2 cup warm water
1 tbsp olive oil
4 tbsp sugar mixed with ground cinnamon
150g cooking dark chocolate (grated)
8 dates (pips removed, chopped)
1/3C pecan nuts (roughly chopped)
1tbsp butter, melted
In a large bowl add your flour, instant yeast, 1tsp sugar, pinch of salt, mix them together, gradually adding the 1/2C warm water and olive oil. Using your hands knead the dough for about 5 - 8 minutes. Coat a bowl in olive oil place dough inside and cover. Set this aside for 30 minutes.
Line your tray with baking paper, preheat your oven. Set up your work station, get your filling ingredients prepped and ready for assembly.
Lightly sprinkle your rolling area with some flour. Get your dough out and begin to roll it out. You want it to be consistent and about half a cm thick. Then, much like a pizza, you can start to sprinkle your toppings on nice and evenly. Start with the cinnamon sugar then grated chocolate and dates, then add your pecan nuts. Fold the two sides in to meet in the middle. Using a sharp knife cut eight horizontal lines.
Mould each rectangle firmly into a long rope shape, making them each 25cm long. Pack in your filling and if it falls out, stuff it back in! Tie your rope into a knot, place on tray, repeat till you have eight knots. Brush on butter, bake for 20 minutes.
Serve with a cappuccino if possible!
I wish you all a happy and safe long weekend! This year seems to be flying by so enjoy it while it lasts. Dave and I are off to Byron Bay with some friends for a little getaway. See you again next week!