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Cinnamon Knots Recipe
|Fresh yeast||1⁄2 Ounce (Compressed)|
|Warm milk||4 Tablespoon|
|All purpose flour||8 Ounce (Strong Plain Flour)|
|Egg||1 , beaten|
|Frying oil||2 Cup (32 tbs) (For Frying)|
|Castor sugar||2 Ounce (Superfine Sugar)|
|Ground cinnamon||1 Teaspoon|
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 mg
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
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.