German Sweet Yeast Knots with Pearl Sugar
Ingredients
- 500 g all-purpose flour
- 60 g sugar
- 30 g fresh yeast
- 200 ml lukewarm milk
- 60 g softened butter
- 1 large egg
- 1/2 teaspoon salt
- a little lemon zest
- a little ground vanilla
- a little flour for dusting
Egg wash and topping
- 1 large egg
- 2 tablespoons milk
- 3 tablespoons pearl sugar
Preparation
Sift flour into a mixing bowl and mix with sugar. Crumble fresh yeast into lukewarm milk and dissolve. Cut softened butter into small pieces. Add the yeast milk to the flour mixture and begin kneading on low speed.
Add butter, egg, salt, lemon zest, and vanilla to the dough. Knead for 2 minutes on low speed, then 4 minutes on high speed. Finish kneading by hand. Cover and let rise in a warm place for 1 hour.
Preheat oven to 180°C (160°C convection). Line a baking sheet with parchment paper.
Roll out dough on a floured surface to 1 cm thick and cut into 12 strips (2 cm wide). Shape each strip into a knot, tucking the ends under. Place on the baking sheet and let rise covered for 30 minutes.
Brush the risen knots with the egg wash (1 egg beaten with 2 tablespoons milk).
Bake for 15-20 minutes until golden brown.
Sprinkle with pearl sugar while still warm.
