Cinnamon Knots 2 Recipe

  • 1 package dry yeast
  • 1/4 cup warm water
  • 1/2 cup sugar
  • 1/3 cup Margarine
  • 1 1/4 teaspoons salt
  • 1 cup milk (scalded)
  • 2 Eggs
  • 4 1/2 cups flour
  • 1 tablespoon Lemon Juice
  • 1 teaspoon vanilla
Dissolve yeast in warm water. Into a large mixing bowl, put sugar, margarine, salt. Pour the scalded milk over this mixture. Stir until the margarine is melted. Add eggs and beat. Add 2 cups flour and beat well. Add yeast mixture and 1 Tbs lemon juice and 1 tsp vanilla. Beat again. Add 2 1/2 cups flour and mix well. Place the dough on a well floured surface, cover and let set for about 10 minutes. Knead dough until smooth and elastic. Try not to use more than 1/2 cup flour to knead. Total flour not to exceed 5 cups. Place in a lightly greased bowl and let rise until double in bulk. Punch down dough and let rise again.


2 cups sugar

3-4 tsp cinnamon

2/3 cube margarine

Grease muffin pan very well (do not skimp). This is what makes the glaze. Melt margarine. Pinch off the dough the size of a small apple, pull until dough is longer than wide, dip into melted margarine, then into sugar mixture. Work the sugar in well with fingers. Dough should be 5 - 6 inches long. Tie the dough into a knot and place in muffin tins. Let rise in a warm place covered until double in size - about 40 minutes. Bake at 375° for 20 minutes.

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