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PREP TIME: 40 minutes, plus resting time: 30 minutes to 1 hour


 4 ½ to 5 cups all-purpose flour

 ¾ teaspoon salt
 ½ cup sugar
 2 ¾ teaspoons instant dry yeast
 ¾ cup unsalted butter, softened
 ¾ cup fresh milk, at room temperature
 2 large eggs
 Vegetable oil for greasing

1. Using a whisk or fork, mix 4 ½ cups flour, salt and sugar in a large bowl. Add instant
yeast and mix again,
2. Rub or cut in butter into the dry ingredients until incorporated.
3. Mix milk and eggs in another bowl. Pour into flour mixture. Mix until the dough comes
together. If the mixture is sticky, add a little more flour.
4. Transfer the dough to a clean, floured work surface and knead for 10 to 12 minutes or
until dough becomes smooth and elastic. Perform the windowpane test: Gently stretch
a small piece of dough; if it breaks continue kneading. The dough is ready when you can
stretch it into a thin film without it breaking.
5. Tuck edges underneath to form a ball and smoothen the top. Rub dough with vegetable
oil and place in an oiled bowl. Cover bowl with damp kitchen towel. Let dough rest until
it doubles in size, about 30 minutes to 1 hour.
6. Once double in size, make an indention in the dough with your finger, dough should not
spring back.
7. Punch down dough. Transfer to a clean, floured work surface and shape into desired

Note: the aromatic pesto flavoured the knots vibrantly, should you not want to eat ham, you
can use chopped bacon or sausage.

Makes: 10 (half of the Sweet Dough Recipe)


½ cup chopped sweet or spiced ham

1/8 cup store – bought pesto
1 tablespoon grated Parmesan Cheese
1 medium egg, beaten lightly with 1 teaspoon water and a pinch of salt – for egg wash (good for
2 groups)


1. Prepare the basic dough recipe. During the last 2 minutes of kneading in Step 4, add
ham, pesto and cheese. Continue kneading until ingredients are well incorporated.
Continue with remaining steps in the basic dough recipe.
2. Punch down dough and cut into equal portions, about 40 grams each. Roll each portion
into a 8 inch rope.
3. Take the ends of a rope and tie into a knot. Repeat with remaining dough ropes. Arrange
knots on a baking sheet and let rest until knots double in size.
4. Preheat oven to 350F
5. Brush top of each knot with egg wash. Bake for 20 to 25 minutes. Transfer to a wire rack
and let cool. Serve warm or at room temperature.




¼ cup packed brown sugar

1 teaspoon ground cinnamon
1/8 cup butter or margarine, at room temperature
¼ cups raisins, if desired
¼ cup finely chopped nuts, if desired
Sugar Glaze
½ cup powdered sugar
½ tablespoon butter or margarine, room temperature
½ teaspoon vanilla
1 to 2 tablespoons milk

1. In a small bowl, mix ¼ cup sugar and the cinnamon; set aside.
2. Sprinkle flour lightly on a countertop and put the dough in the floured surface.
3. Using your hands or a rolling pin, flatten the dough into a rectangle.
4. Spread the butter over the dough to within half inch of edges.
5. Sprinkle with sugar – cinnamon mixture, raisins and nuts.
6. Roll dough up tightly; pinch the dough into the roll to seal edge.
7. Stretch and shape dough roll until even. Using a sharp serrated knife or a length of a
dental floss, cut roll into 1 inch thick slices.
8. Place the sliced dough in the pan. Cover the pan with plastic wrap and set aside until the
dough doubles in size.
9. Remove the plastic wrap and bake for 30 minutes.
10. In a small bowl stir glaze ingredients together until smooth adding enough milk so glaze
is thin enough to drizzle. Over the warm rolls, drizzle the glaze from the tip of tableware
teaspoon, moving the spoon back and forth to make thin lines of glaze.