Description
Indulge in these delightful Sourdough Discard Cinnamon Sugar Knots for a delicious treat that pairs perfectly with your morning coffee or makes a tasty snack any time of day. These fluffy knots are infused with a sweet cinnamon sugar filling and are sure to become a favorite in your baking repertoire.
Ingredients
Scale
Dough:
- 1 cup (240g) sourdough discard (unfed, room temperature)
- 2 ½ cups (315g) all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon instant yeast
- ½ cup (120ml) warm milk
- ¼ cup (57g) unsalted butter (softened)
- 1 teaspoon vanilla extract
Filling and Coating:
- â…“ cup (67g) brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter (melted, for brushing)
- ¼ cup (50g) granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Dough Preparation: In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, yeast, milk, softened butter, and vanilla extract. Knead until a soft dough forms, then knead for 6–8 minutes until smooth. Let rise for 1–1.5 hours.
- Filling and Shaping: Mix brown sugar and cinnamon. Roll out dough, brush with butter, sprinkle with cinnamon-sugar mixture. Cut into strips, twist into knots, and let rise.
- Baking: Preheat oven to 375°F (190°C). Bake knots for 15–18 minutes until golden brown. Brush with butter and coat with cinnamon-sugar mixture.
Notes
- Best enjoyed fresh but can be stored for up to 2 days.
- Warm briefly in the microwave before serving for a freshly baked taste.
- For extra sweetness, drizzle with a simple powdered sugar and milk glaze.
Nutrition
- Serving Size: 1 knot
- Calories: 215
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
