These popular savoury Knots are delicious served warm with butter or cheese.
20 KNOTS 15 fl. oz. milk
2 oz. butter
2 lb. plus
1 tablespoon flour
1 tablespoon salt
1 tablespoon sugar
½ oz. fresh yeast
2 teaspoons lukewarm water 1 egg
3 tablespoons caraway seeds
1 teaspoon vegetable oil
1 egg, lightly beaten
Pour the milk into a small saucepan and place it over low heat to scald the milk (bring it to just under boiling point).
Remove the pan from the heat and add the butter. When the butter had melted, set the pan aside and leave the milk to cool
Sift the 2 pounds of flour, the salt and sugar into a medium-sized mixing bowl.
Crumble the yeast into a small bowl. Add the warm water and mash to a paste with a fork. With a wooden spoon, beat the egg and the yeast paste into the lukewarm milk-and-butter mixture.
Make a well in the centre of the flour mixture and pour in the yeast-and-milk mixture. Using the wooden spoon or your
hands, gradually incorporate the flour into the liquid and continue mixing until a smooth dough is formed.
For Caraway Knots, form the ropes of dough into a loop, with crossed ends.
Make a twist at the base of the loop Bring the loop over to the tips and and spread the tips apart.pinch them to the loop.
2 tablespoons of caraway seeds. Sprinkle the remaining flour over the dough. Cover the bowl with a cloth and put it in a warm place to rise for 1 to l hours or until the dough has almost doubled in bulk.
Using a pastry brush, lightly grease 2 baking sheets with the oil.
Turn the dough out on to a lightly floured surface and knead it for about 5 minutes or until it is smooth.
Roll the dough into a 12-inch long roll and with a sharp knife slice it into 20 equal pieces. Roll one slice between your
hands to make a thin rope about 14 inches long. Place the rope on a board and shape it into a loop with its ends crossed.
Turn the ends of the rope over again to make a twist at the base of the loop. Spread the tips of the two ends apart, bring the loop over to them and pinch the tips to the loop. Do the same with each slice of dough. After all the knots have been
formed, leave them to rest for 10 minutes.
Fill a large saucepan two-thirds full with water. Bring the water to the boil over high heat. Lay 2 knots at a time
in the water. The knots will sink to the bottom, and then rise to the surface of the water and will double in size.
With a slotted spoon, carefully transfer the knots from the water to the greased baking sheets.
If the knots have come untwisted, gently press them into their original shape.
Leave the knots in a warm place for 15 minutes or until they are almost dry.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Using a pastry brush, coat the knots
with the beaten egg and sprinkle them with the rest of the caraway seeds.
Place the knots in the oven and bake for 15 to 20 minutes, or until they are golden brown. Remove the knots from the oven
and, using a palette knife or spatula, transfer them from the trays to a wire cake rack. Serve warm.