Scandi knot buns Recipe

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scandi knot buns
(Image credit: TI Media Limited)
Makes12
SkillMedium
Preparation Time40 mins plus proving
Cooking Time10 mins
Total Time50 mins
Nutrition Per PortionRDA
Calories171 Kcal9%
Fat4.5 g6%
Saturated Fat2.5 g13%
Carbohydrates27 g10%

Scandi knot buns are elegant bread rolls and are traditionally served with sweet condiments.

Our take on the Swedish classic, which are actually called kanelbullar, have a savoury filling made from with beetroot and löksill (pickled herrings). The Scandi knot buns are also delicious on their own, with lashings of butter!

Baking is one of our favourite hobbies at the moment but there are only so many browniesa person can make after all. This recipe for Scandi knot buns will be sure to satisfy your kitchen cravings, while introducing a brand new baked good to add to your repertoire.

Or if you've managed to resist so far and reading this has just inspired you to get baking, why not also have a read of our easy guide on how to bake bread?

Ingredients

For the dough:

  • 7g sachet easy bake yeast
  • 300g strong white bread flour
  • 100g light spelt flour
  • 20g salted butter, softened
  • ¼ tsp salt
  • ½ tsp sugar
  • ½ tsp caraway seeds

For the beetroot paste:

  • 150g cooked ready to eat beetroot
  • 65g crème fraîche
  • 1tbsp horseradish sauce
  • A few sprigs of dill

For the glaze:

  • 1 egg yolk

For the topping:

  • Löksill or pickled herring

Method

  1. For the dough: mix the yeast in 275ml of tepid water. Weigh the other ingredients into the mixing bowl of an electric mixer like a KitchenAid. While mixing with the dough hook, pour in the water. Continue to mix on a high speed for about 10-15mins until the surface of the dough is a smooth texture. Pop into an oiled bowl and leave somewhere warm, covered with a tea towel to prove for an hour.
  2. To make the beetroot paste, blitz the ingredients together in a food processor.
  3. Divide the dough in half and tip out onto a well-floured surface, knead the dough to knock out some of the air then roll each half batch of dough out to a rectangle sized about 20x25cm.
  4. Spread 3tbsp of the beetroot paste onto one half leaving a small edge all the way around. Place the other half of the dough on top of the beetroot half and gently roll out a little more. With the dough in landscape, imagine it in thirds. 5 Fold the bottom third into the centre, then fold the top third right over to meet the other folded end.
  5. Roll the dough again, now focusing on making it taller. Trim off the rough ends to make the long rectangle neat and boxy and cut the dough into 12 strips.
  6. Twist each strip and, holding onto one end, wrap the dough around and tuck the tail under. Put onto 2 well floured baking trays leaving ample space between each knot. Cover with a damp cloth and leave to prove in a warm place for 1-1.5 hrs. When you press the dough and it doesn’t spring back it’s ready to bake.
  7. To glaze, mix the egg yolk with a tbsp of water and brush over the knots. Preheat the oven to 240C fan/Gas9 and bake for 10-12 mins.
  8. Serve with the remaining beetroot paste and pickled herring.
Top Tip for making Scandi knot buns

A wetter dough usually makes for a better bread but if it’s too difficult to handle knead in more flour before rolling out the dough.

Rose Fooks

Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.


Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant. 


In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling. 


Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.