Blueberry Sumac Knots

A fun blueberry knot by baker Lenka Gengelova. We love these as part of a brunch spread or just a mid afternoon treat.

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Ingredients

Makes 6-8 knots

Dough:

• 250 Flour

• 100g Milk, dairy or plant-based

• 40g Sugar

• 4g Active Dry Yeasts/ 10g Fresh Yeasts

• 60g Butter, unsalted & soften, at room temperature

• 1 Egg, whole

• 3g Salt

Filling

• ½ jar Blueberry Sumac Jam

• Zest from 1 Lemon

• Juice from ½ Lemon

Extras:

• 1 Egg, whole for Egg wash

• 200g Yogurt, plain

• 30g Blueberry Sumac Jam

Notes:

- Enjoy with a cup of dark unsweetened coffee

-High altitude baking: increase the temperature to 380°

— Images & recipe by Lenka Gengelova

Make the Dough:

1. In a small bowl combine together 50g Milk with 10g Sugar and heat up until lukewarm.

2. Add Active Dry Yeast to warm sweet milk, mix well and cover with a plate to let the yeasts activate for 15-20 minutes or until frothy & bubbly

3. In a bigger mixing bowl or bowl of your standing mixer combine together 250g Flour with 30g Sugar and 3g Salt. Add to dry ingredients remaining 50g of Milk, 1 whole Egg, frothy Yeast mixture and 60g of softened Butter chopped into smaller pieces.

4. Start kneading the dough either with your hand or with a hook/ dough attachment on your mixer for 10-15 minutes or until a smooth, elastic dough that pulls away from the sides of the bowl.

5. Cover the bowl with the dough and let it rest for one hour or until double in size

Make Filling:

1. Combine Blueberry Sumac jam with lemon zest and juice until fully combined

Assemble:

1. Preheat oven to 350°F/180°C

2. Once the dough doubled its size, roll it out on a floured work desk into a rectangle long and wide approx. 14 x 10 inches.

3. Spread Blueberry Sumac filling on the whole surface of the dough going all the way to the edges.

4. Fold the dough letter-style: pick up one side of the dough and fold it over two-thirds of the dough. Now pick up the opposite side of the dough and lay it on top. Cut the dough lengthwise into 6-8 thin individual strips.

5. To shape the Blueberry knot, grab one strip of the dough and first twist it like you’d be twisting a wet towel that you want to squeeze out from the water. Then simply twist the strip around your fingers shaping a knot.

6. Place the first knot into a baking dish (non-stick, glass or ceramic) greased with butter and repeat the same process with the remaining pieces of the dough.

7. Cover the baking dish filled with Blueberry knots and let them rise for another 20-30 minutes.

8. Beat an egg with a fork or whisk & brush the knots with the beaten egg before baking

9. Bake for 20-25 minutes or until golden brown

Icing:

1. Mix 200g of Yogurt with 2 Tbsp. Blueberry Sumac Jam

2. Drizzle over slightly cooled knots and enjoy.