Best Love Knots Recipes

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CINNAMON LOVE KNOTS



Cinnamon Love Knots image

My sister-in-law and I enjoy these flavorful yeast rolls for breakfast, brunch or dessert, served with cups of steaming coffee and a hearty helping of love. -Marlene Fetter, Alpena, Michigan

Provided by Taste of Home

Time 1h

Yield 3 dozen.

Number Of Ingredients 12

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
2 eggs, lightly beaten
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
TOPPING:
2 cups sugar
2 tablespoons ground cinnamon
3/4 cup butter, melted

Steps:

  • In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 12-14 minutes or until golden brown.

Nutrition Facts : Calories 174 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND LOVE KNOTS



Almond Love Knots image

Crunchy yet tender and buttery, these sparkling intertwined wedding ring-shaped cookies will become your go-to butter cookie. They actually improve in flavor on keeping. Cookies can be made up to 1 week ahead and kept in an airtight container at room temperature.

Provided by RuthE

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h45m

Yield 24

Number Of Ingredients 10

1 ½ cups all-purpose flour
½ cup almond flour
½ cup confectioners' sugar
¼ teaspoon salt
¾ cup cold butter, cut into small pieces
1 large egg, separated
½ teaspoon vanilla extract
¼ teaspoon almond extract
3 tablespoons ice water
3 tablespoons turbinado sugar (such as Sugar in the Raw®)

Steps:

  • Blend all-purpose flour, almond flour, confectioners' sugar, and salt together in a food processor. Add butter; pulse until mixture resembles coarse crumbs. Add egg yolk, extracts, and ice water and pulse just until a smooth dough forms.
  • Turn dough out onto a work surface, divide in half, form into disks, and dust each disk with flour. Wrap disks in plastic wrap and refrigerate until firm and cold, at least 1 hour to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  • Roll 1 dough disk out onto a floured surface with a floured rolling pin to 1/8-inch thickness. Use a floured 1 1/2-inch round cookie cutter to cut dough into rounds. Cut out the center of each round with a 1/2-inch floured round cookie cutter to form rings. Repeat with remaining dough disk.
  • Cut through side of 1 dough ring and slip it around another to intertwine rings, pressing cut pieces together to seal ring. Place interlocked rings on prepared baking sheets.
  • Beat egg white until frothy. Gently brush each "love knot" with egg white and sprinkle with turbinado sugar. Bake in the center of the preheated oven until lightly browned on edges, 15 to 18 minutes. Carefully transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 10.6 g, Cholesterol 23 mg, Fat 7.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 68.8 mg, Sugar 4.2 g

LOVE KNOTS



Love Knots image

My sister, Margo, and I prepared the feast when I wed Richard. These rich, tender rolls were my favorite part of the meal. They absolutely melt in your mouth!

Provided by Taste of Home

Time 1h

Yield 4 dozen.

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
2 teaspoons plus 1/2 cup sugar, divided
1-1/4 cups warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/3 cup butter, melted, cooled
2 eggs, beaten
2 teaspoons salt
6-1/2 to 7 cups all-purpose flour
1 egg yolk
1 tablespoon water
Sesame seeds, optional

Steps:

  • In a large bowl, dissolve yeast and 2 teaspoons sugar in water. Add milk, butter, eggs, salt, remaining sugar and 4 cups flour; beat on low for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into four portions. Cover three with plastic wrap. Shape one portion into 12 balls; roll each ball into an 8-in. rope. Tie into a knot; tuck ends under. Pinch to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining three portions. Cover and let rise until doubled, about 25 minutes. Beat egg yolk and water; brush over dough. Sprinkle with sesame seeds if desired. Bake at 375° for 12-15 minutes or until golden brown.

Nutrition Facts :

ALMOND LOVE KNOTS



ALMOND LOVE KNOTS image

Categories     Nut

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/2 cup almond flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
3/4 cup cold butter, cut into small pieces
1 large egg, separated
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 tablespoons ice water
3 tablespoons turbinado sugar (e.g. Sugar in the Raw)

Steps:

  • Blend all-purpose flour, almond flour, confectioners' sugar, and salt together in a food processor. Add butter; pulse until mixture resembles coarse crumbs. Add egg yolk, extracts, and ice water and pulse just until a smooth dough forms.
  • Turn dough out onto a work surface, divide in half, form into disks, and dust each disk with flour. Wrap disks in plastic wrap and refrigerate until firm and cold, at least 1 hour to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  • Roll 1 dough disk out onto a floured surface with a floured rolling pin to 1/8-inch thickness. Use a floured 1 1/2-inch round cookie cutter to cut dough into rounds. Cut out the center of each round with a 1/2-inch floured round cookie cutter to form rings. Repeat with remaining dough disk.
  • Cut through side of 1 dough ring and slip it around another to intertwine rings, pressing cut pieces together to seal ring. Place interlocked rings on prepared baking sheets.
  • Beat egg white until frothy. Gently brush each "love knot" with egg white and sprinkle with turbinado sugar.
  • Bake in the center of the preheated oven until lightly browned on edges, 15 to 18 minutes. Carefully transfer cookies to a wire rack to cool completely.

ANISETTE LOVE KNOTS



Anisette Love Knots image

Make and share this Anisette Love Knots recipe from Food.com.

Provided by Joanne117

Categories     Dessert

Time 1h35m

Yield 50 cookies

Number Of Ingredients 12

3 1/2 cups flour
1/4 lb unsalted butter, melted (1 stick)
2 tablespoons baking powder
3 teaspoons pure anise extract
1 pinch salt
1/4 cup warm water
3 eggs
3/4 cup granulated sugar
5 tablespoons milk
4 cups sifted confectioners' sugar
2 tablespoons anise extract
candy sprinkles

Steps:

  • Cookies:.
  • In bowl, combine flour, baking powder and salt. Toss lightly with a fork. Add eggs and sugar - mix well, (mixture will be crumbly). Add melted butter, 3 teaspoons anise extract and warm water. Stir until mixture forms a ball. Transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth. Chill for one hour.
  • Preheat oven to 400 degrees. Pinch off pieces of dough about the size of large olives and roll into logs. Tie each into a knot shape and place on aluminum foil approximately 2" apart. Slide foil with cookies onto cookie sheets. Bake 8 to 10 minutes or until bottoms are pale brown. When done, slide aluminum foil off cookie sheets and let cookies cool on foil until cool.
  • Glaze:.
  • Stir milk and remaining two tablespoons anise extract into confectioners sugar. Consistency should be like heavy cream, if needed, add drops of milk. Dip cookies upside down into glaze; turn upright and dry on cookie rack over waxed paper for one minute, than sprinkle with candy sprinkles. Makes about 50 cookies.
  • Store in a waxed paper lined cookie tin, approximately one week.

Nutrition Facts : Calories 104.8, Fat 2.3, SaturatedFat 1.3, Cholesterol 16.2, Sodium 52.4, Carbohydrate 19.6, Fiber 0.2, Sugar 12.5, Protein 1.4

LOVE KNOTS



LOVE kNOTS image

I got this recipe from a good friend years ago , thay make the best breakfast rolls ever. It takes a while to make but well worth the wate.

Provided by donna clark @donnacl

Categories     Other Breakfast

Number Of Ingredients 10

1 quart(s) milk scaulede
1 cup(s) cold mashed potatoes
2 package(s) active dry yeast
1 teaspoon(s) baking soda
16 cup(s) flour
1 cup(s) shortening
1 cup(s) sugar
1/2 cup(s) warn water and 1 tsp sugar
1/2 cup(s) sugar and 3-4 teaspoons cinnamon for glaze
1/2 cup(s) orange juice and 1 cup powdered sugar this will be for a nice glaze topping and to add flavor

Steps:

  • in a guart pan scauld the first 4 ingredints; cool until lukewarm .add some flour to thicken.
  • then slowly add the rest of the flour, shortening, 1 cup sugar, warm water and 1 tsp sugar.
  • flour a bread board and knead untill a nice ball of dough forms.
  • let rise at least 1 hour until it doubles in size.
  • melt butter in a pie tin, cut dough into strips, dip into butter,then into cinnamon and sugar mixture, then tie into knots.
  • let rise about 1 hour , bake at 350 for 10-15 minutes ( watch closley ) when almost brown mix orange juice and powdered sugar for glaze, then spred over knots and bake for about 10 minutes more.
  • remove from pan and flip over immediately to prevent sticking.

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