Cappuccino Knots

Directions

1. 1
   Make the knots: Put the melted butter in a bowl.
2. 2
   Whisk the granulated sugar and espresso powder in another bowl.
3. 3
   Butter a 12-cup muffin pan.
4. 4
   Divide the dough into 12 pieces; roll each piece into an 8-to-9-inch rope.
5. 5
   Dip 1 piece of dough in the butter, letting the excess drip off, then roll in the espresso sugar.
6. 6
   Tie the dough into a knot.
7. 7
   Place in a muffin cup with one end of the knot facing up.
8. 8
   Repeat with the remaining dough.
9. 9
   Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 15 minutes.
10. 10
    Preheat the oven to 350 degrees F. Bake the knots until puffed and golden brown, about 30 minutes.
11. 11
    Transfer to a rack and let cool 10 minutes in the pan.
12. 12
    Meanwhile, make the glazes: Whisk 1 cup confectioners' sugar and the espresso powder in a medium bowl; add 1/4 cup heavy cream and whisk until smooth, adding more cream if necessary.
13. 13
    In a small bowl, whisk the remaining 1/4 cup confectioners' sugar with the remaining 2 tablespoons cream until smooth.
14. 14
    Transfer the white glaze to a resealable plastic bag.
15. 15
    Remove the knots from the pan and dip the tops in the espresso glaze; let set 5 minutes.
16. 16
    Snip a small corner of the bag with the white glaze and pipe over the knots.
17. 17
    Photograph by Johnny Miller