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Cinnamon Knots

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  Fresh yeast 1⁄2 Ounce (Compressed)
  Warm milk 4 Tablespoon
  All purpose flour 8 Ounce (Strong Plain Flour)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1 Ounce
  Egg 1 , beaten
  Frying oil 2 Cup (32 tbs) (For Frying)
  Castor sugar 2 Ounce (Superfine Sugar)
  Ground cinnamon 1 Teaspoon

Cream the yeast with the milk.
Sift the flour and salt into a warmed bowl and rub in the fat.
Make a well in the centre and pour in the yeast liquid and beaten egg.
Mix to a soft but manageable dough, adding more milk if necessary.
Cover with a damp cloth and leave in a warm place for 1 hour.
Turn onto a floured surface and knead for 3 minutes.
Divide into 8 pieces and shape each into a roll, about 7 inches long.
Tie into a knot.
Place on warmed, greased baking sheets.
Put into large polythene (plastic) bags and leave in a warm place for about 15-20 minutes or until puffy.
Heat the oil in a deep fryer to 375°F.
Fry the knots in the hot oil for 4-5 minutes or until golden.
Drain on kitchen paper.
Mix together the sugar and cinnamon and toss the knots in this mixture.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5483 Calories from Fat 4374

% Daily Value*

Total Fat 473 g727.3%

Saturated Fat 96.3 g481.3%

Trans Fat 0 g

Cholesterol 278.4 mg92.8%

Sodium 1075.4 mg44.8%

Total Carbohydrates 240 g80%

Dietary Fiber 9.9 g39.7%

Sugars 61 g

Protein 33 g66.6%

Vitamin A 20.6% Vitamin C 0.34%

Calcium 18.9% Iron 68.6%

*Based on a 2000 Calorie diet

Cinnamon Knots Recipe