cardamom yeast knot rolls

Enjoy these flavorful and delicious yeast knot rolls on a Sunday morning for breakfast. The preparation is easy and can be made the night before.

Makes about 8 knot rolls:

For the dough:

  • 125 ml milk, luke warm
  • 1 egg, whisked
  • 60 g sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 sachet dried yeast
  • 250 g flour
  • 45 g butter at room temperature

Warm the milk in a saucepan until lukewarm.

Whisk the egg in a bowl and stir in the milk slowly, add the sugar, the salt, the cardamom..

Combine the flour and the dry yeast to the egg – milk mixture and knead until the dough is smooth and elastic for about 10 minutes.

Place the dough in a bowl and coat the bowl with a wet towel and let rise in a warm place until doubled in volume for about 1 hour.

For the filling:

  • 15 g ground almonds
  • 30 g sugar
  • 25 g butter at room temperature
  • 1 egg yolk
  • 1 tablespoon milk or whipping cream
  • almond flakes

Preheat the oven to 200˚C and line a baking tray with parchment paper.

Tip the dough onto a work surface and roll out to a about 25 x 15 cm rectangle.

Spread the softened butter over the whole surface of the dough. Over one side, spread the almond – sugar mixture.

Fold over the other bare side of the pastry to sandwich the filling in the middle. Now you should have a rectangle of about 25 x 7,5 cm.

Cut narrow strips, about 2 cm wide and 7,5 cm long.

Holding an end in each hand, twist in opposite directions to make a helix, then coil up like a snail, tuck the outside edge underneath and place it on the tray.

Coat the tray with a wet towel and let rise in a warm place for about 1/2 hour, or if you prepare the rolls for the next day wrap the tray with aluminum foil and refrigerate at least 12 hours but no longer than 48 hour, then remove the rolls from refrigerator and let stand in a warm place until doubled in size, about 1 hour.

Stir the egg yolk and the milk or whipping cream together and brush the knots, sprinkle with the almond flakes and bake for about 10 – 15  minutes or until golden brown. 

To check if the bread is done, tap the bottom with your knuckles – it should sound hollow.

Happy baking!

Published by


Bridget's Bakery Blog

22 thoughts on “cardamom yeast knot rolls”

  1. I love almonds and these looks gorgeous! Using ground cardamom for baking is new to me and it sounds good. I can imagine its flavor combined with rest of the ingredients. Yum!


  2. I recently have been making an Indian spice and a ginger & honey tea using green cardamom pods. It is interesting you used the powder in rolls. This has to be excellent!


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