Steven’s Sweet Chocolate & Cinnamon Knots recipe
These Winston-knot breads are made by plaiting together three strands of a soft, sweet enriched dough – filled with dark chocolate and cinnamon sugar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Stand mixer
- Kitchen scale
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Plastic wrap
- Zip-top bag
- Oven
Ingredients
- 500g strong white bread flour, plus extra for dusting
- 5g fast-action dried yeast (from a 7g sachet)
- 60g unsalted butter, softened, diced
- 40g caster sugar
- 7g salt
- 2 medium eggs, at room temperature, beaten
- About 225ml full-fat milk, lukewarm
- 50g dark chocolate, broken into chunks
- 4 tsp light muscovado sugar
- 1 tsp ground cinnamon
- 1 medium egg, beaten, for glazing
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