Whole Wheat Sourdough Cherry Knots with Cream Cheese Glaze
Tangy, chewy sourdough swirled with cherry preserves and cinnamon and drizzled with a cream cheese glaze--these amazing sourdough cherry knots are incredible. They are the perfect breakfast treat without being packed with tons of sugar.
Servings: 12 knots
Calories: 220kcal
Cost: $5
Equipment
- Food Scale optional, but recommended
- parchment paper
Ingredients
- 400 grams whole wheat flour (white wheat or red wheat OK) about 3 cups, spooned & leveled
- 240 grams water about 1 cup
- 50 grams sourdough starter
- 10 grams salt
- 57 grams butter softened (4 tbsp)
- 30 grams maple syrup about 30 g
- 1/4 cup cherry jam or preserves
- 2-3 teaspoon cinnamon
Glaze
- 1 cup powdered sugar 120 grams
- 2 ounces cream cheese, softened (regular or reduced fat ok)
- 1/2 teaspoon vanilla extract
- 1-2 tablespoon milk
Instructions
Suggested Timing: Evening
- Add the flour and water to the stand mixer bowl and stir to combine until all the flour has been absorbed. Cover the bowl and let sit 30-45 minutes to autolyse.
- Add the sourdough starter, salt, softened butter, and maple syrup to the mixing bowl. Stir with the mixing paddle until everything comes together. Switch out the paddle for the dough hook and knead for about 15 minutes until the dough is supple, smooth, and strong.
- Place the dough in a clear, smooth-sided container, flattening the top of the dough to make it even. Calculate a 50% rise target and mark that target. Cover the dough and let it bulk ferment until it has risen around 50%. See notes for more info.
The Next Morning
- After the dough has risen about 50% (most likely the next day), scrape the dough out from its container and divide it into 12 equal pieces. I recommend using a kitchen scale.
- Line a baking sheet with parchment paper. Flatten each piece of dough into a rectangle. Spread 1 tsp of cherry jam across the middle of the rectangle--avoid the edges. Sprinkle the top with cinnamon. Fold this rectangle in half and press the edges to seal. Roll it in half one more time so it looks like a tube shape. Use your hands to gently squeeze and pull the tube until it's at least 6 to 8 inches long. Be careful not to rip the dough. Tie the dough tube into a knot and place on the baking sheet. Repeat this process for all 12 knots. See recipe video for a demonstration.
- Cover the knots with plastic wrap and let them sit for about 1 1/2 to 2 hours to proof. Toward the end of the proof, turn on the oven to 400°F to preheat.
- Remove the plastic wrap and place the knots into the oven to bake for 10 minutes. Remove when golden brown and the interior temperature of a knot reads 190°F. Let cool about 10 minutes before glazing.
Glaze
- Add the softened cream cheese to a medium-sized mixing bowl. Add the powdered sugar, vanilla extract, and 2 tbsp milk. Whisk until nice and smooth.
- After the knots have come out of the oven and are cooled enough to handle, dip the top of each cherry knot into the bowl of glaze and set on a rack or plate to set.
Video
Notes
I aim for a 50% rise for the bulk fermentation. When I measure, if I notice my flattened dough is about 3 inches tall, then to mark my target rise mark, I just add half of that number to it. Ex: 3 + 1.5 = 4.5. So my dough has risen 50% when it is 4.5 inches tall.
See recipe video for a shaping demonstration.
Store in an airtight container. These cherry knots are best the day they are baked, but are also good on day 2. If you cannot finish them by day 2, then I recommend freezing what you don't think you will finish.
Remove from freezer a couple of hours before you want to enjoy them.
Nutrition
Calories: 220kcal | Carbohydrates: 41g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 366mg | Potassium: 57mg | Fiber: 4g | Sugar: 15g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
